Asian Style Lamb Steaks

Lamb is not the meat that most immediately comes to mind when I’m thinking about making a stir fry or such. Indeed, I’d probably think of chicken, beef and pork all before lamb. However this week I had some leftover asian-style coleslaw, some glass noodles in the cupboard, and some lamb steaks in the freezer. I decided to try and find a suitable marinade to tie the lot together.

Enter google (of course) and this recipe for honey-soy marinade. By the title alone it sounds a bit boring, but if you look at the ingredients list, you’ll see it’s actually quite a complex mixture. Obviously, I was unable to make the marinade as it was described (both by ingredient limitations and inclination) and so my marinade ended up more like this:

1/2 cup soy sauce
4 dessertspoons honey
1 dessertspoon hoisin sauce
1 dessertpoon dark sesame oil
1 dessertpoon ginger-from-a-jar (it was organic!)
1 dessertpoon garlic-from-a-jar (ditto the organic 🙂
1 dessertspoon bog standard untoasted sesame seeds (would have but no time!)
1 teaspoon dried chilli flakes

I mixed all of it together in a flat tupperware-like container and put the steaks into marinate before I left for work. That evening, we fried the steaks up (they came up lovely and crispy and the marinade turned into a fantastic sauce), soaked the glass noodles in boiled water for a few minutes and then arranged the salad, noodles and lamb on plates. With a cold glass of beer, this meal was really fantastic. The lamb had a great combination of heat (from the chilli) and then an almost crunch from the sesame seeds. I’d definitely make this again.

Unfortunately I have no photographic evidence of this meal, so you’ll have to take my word for it! 🙂

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