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NZ with Nadia Lim


Ep 8 - Oyster Sauce Lamb

NZ with Nadia Lim on TV ONE and TVNZ OnDemand

Serves - 4

Prep time - 15 mins



lamb rump  or  leg steaks  400-500g, trimmed and thinly sliced

garlic  3 cloves, finely chopped

oyster sauce  2 tablespoons

sesame oil  1 teaspoon

red onion  1 small, thinly sliced

spring onion  (scallion) 2, thinly sliced

kaffir lime leaves  3-4 medium, central stem removed, thinly sliced



baby bok choy  2-3, bottom end trimmed, stalks and leaves finely sliced

carrots  3 medium, cut into thin matchsticks

mung bean sprouts  1 handful


Sesame dressing 

lime  juice of 2

extra-virgin olive oil  a good drizzle

sesame seeds  2 tablespoons toasted

coriander  (cilantro) 1/2 cup chopped


1. Combine lamb, garlic, sesame oil and oyster sauce and leave to marinate for about 15 minutes.

2. Heat a drizzle of oil in a wok or large fry pan over high heat until very hot. Add lamb and stir-fry for 2-4 minutes until just cooked through. Set lamb aside, but keep the pan on the heat.

3. Add another little drizzle of oil to the pan and quickly stir fry the onion, spring onion and kaffir lime leaf for 1 minute. Toss with the lamb.

4. Combine shredded bok choy, carrot and mung bean sprouts in a large bowl.

5. Toss salad with lime juice, extra virgin olive oil and sesame seeds, then gently toss with cooked lamb, onion and spring onion.

To serve, divide between plates and garnish with plenty of fresh coriander.