- 1 lb. New Zealand grass-fed lamb leg steak, (Tip: Look for the Taste Pure Nature logo)
For the Marinade:
- 2 tablespoons soy sauce
- 2 tablespoons Shaoxing cooking wine, or dry sherry
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons freshly ground Sichuan peppercorns
- 1 teaspoon chili powder
- 1 teaspoon sugar
- 2 slices ginger
- 1 clove garlic, crushed
- 1 cup frying oil
- 1/2 cup potato starch or corn starch
- 1/4 cup all-purpose flour
- Salt, to taste
- Ground black pepper
- Lime (optional)
- Hot sauce of your choice (optional)
- 1. Using a meat tenderizer, rolling pin or the back of a heavy knife, pound the lamb steaks until they are 1/2-inch to 1/4-inch-thick.
- 2. Combine the marinade ingredients in a small bowl.
- 3. Place the pounded lamb steaks into a re-sealable storage bag or container. Pour the marinade over the lamb steaks and massage to cover the steaks completely. Marinate in the fridge for at least 2 hours or up to overnight.
- 4. Remove the marinated lamb steaks from the fridge. Add oil to a high-walled skillet and heat over medium-high heat until it reaches 350° F. Make sure there is enough oil to cover the lamb steaks halfway.
- 5. While heating the oil, combine the starch and flour in a shallow dish and stir to mix well.
- 6. One at a time, remove the lamb steaks from the marinade and dip into the starch and flour mixture, thoroughly coating the meat. Shake off any excess coating.
- 7. Lower the freshly coated steak into the oil and cook on each side for about one minute, or until a crust is formed. Transfer the lamb steak to a lined plate. Repeat with the remaining lamb steaks.
- 8. Bring the oil to 375° F. Fry each steak again for about 30 seconds per side or until golden brown.
- 9. Place the fried steaks onto a plate. Gently dry them with a paper towel to remove any excess oil. Sprinkle with salt to taste. Serve immediately with black pepper, lime and/or hot sauce, if desired.