Search
Select language
  1. Home
  2. Recipes
  3. Teriyaki Lamb Rice Bowl with Chilli Dressing
Teriyaki Lamb Rice Bowl with Chilli Dressing Teriyaki Lamb Rice Bowl with Chilli Dressing

Teriyaki Lamb Rice Bowl with Chilli Dressing

Recommend this recipe

Share this recipe:

Are you even a millenial if you haven't tried to create your own Poke-inspired bowl of yum? The answer is no. Worry not: we're here to save your generational status with this simple, easy, ready-in-30 Teryaki Lamb Rice Bowl with Chilli Dressing. So scrummy, you'll forget it's healthy. And it's Instagram-worthy, too.

Preparation: 10 mins 
Cooking: 20 mins
Ingredients

Serves 4

4 lamb leg steaks, cut into strips

1 teaspoon olive oil

4 spring onions, thinly sliced

1 garlic clove, crushed

1 x 2.5cm piece of root ginger, peeled and grated

80ml teriyaki sauce

2 x 250g microwave basmati rice pouches

For the chilli dressing

2 teaspoons mild chilli sauce

2 teaspoons sesame oil

Juice of ½ lime

2 teaspoons water

For the vegetables

1 little gem lettuce, finely shredded

1 large carrot, grated

1 red pepper, deseeded and cut into small fine strips

1 cucumber, cut into small fine slices

To garnish

1 tablespoon sesame seeds, toasted

Method
  • Heat the oil in large wok or large frying pan to medium-high and stir-fry the lamb strips for 1 minute. Add spring onions, garlic and ginger and continue to stir-fry for 2 minutes. Stir in the teriyaki sauce and heat through for a minute.
  • For the chilli dressing, in a small bowl whisk the ingredients together.
  • Cook the rice pouches in the microwave according to the packet instructions. Transfer to a large mixing bowl and mix half of the dressing into the steamed rice and spoon into warm serving bowls.
  • Top with teriyaki lamb and scatter with shredded lettuce, carrot, pepper, and cucumber strips. Sprinkle with sesame seeds, drizzle with remaining chilli dressing and serve.

Recommend this recipe

Share:

Related Recipes