Teriyaki Lamb Rice Bowl with Chilli Dressing Teriyaki Lamb Rice Bowl with Chilli Dressing

Teriyaki Lamb Rice Bowl with Chilli Dressing

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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

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

  • 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.

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