Taste Pure NatureNew Zealand Beef & Lamb

Taste Pure Nature
New Zealand Beef & Lamb

Recipes & Tips

Fried Lamb Steak Recipe

  • Servings: 4
  • Prep Time: 2 hours
  • Cook Time: 15 minutes

A spin on a homestyle classic, Chicken Fried Steak, these Chinese-style fried New Zealand grass-fed lamb steaks are tender and juicy on the inside and crispy on the outside. 

Tip: Scroll down for the recipe video.  

 

Ingredients:

  • 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

To Fry:

  • 1 cup frying oil
  • 1/2 cup potato starch or corn starch
  • 1/4 cup all-purpose flour
  • Salt, to taste

To Serve:

  • Ground black pepper
  • Lime (optional)
  • Hot sauce of your choice (optional)

Directions:

  • 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.
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