Lamb and Black Bean Bap
- Serves:
- 2
- Preparation time:
- 10
- Cooking time:
- 10 mins
Ingredients
- 175g/6oz New Zealand Lamb fillet, thinly sliced
- 1 small onion, thinly sliced
- ½ small green pepper, thinly sliced
- 30ml/2 tbsp. black bean sauce
- 15ml/1 tbsp. dark soy sauce
- 1 large bap
- shredded lettuce
- sliced cucumber
Method
1. Dry fry the meat in a hot pan until almost cooked, about 5 minutes.
2. Stir in the onion and pepper and cook until just tender.
3. Off the heat, mix in the black bean sauce and soy sauce. Check for seasoning.
4. Cut the bap in half, cover each half with shredded lettuce and cucumber slices, and then divide the meat between the bases piling it high on each.
5. Serve whilst still warm.
Tips and hints
- The filled baps can be served cold and would make an interesting packed lunch addition ? for ease of travel, pack the baps with the tops on.
- To achieve thin slices of New Zealand Lamb cut the meat before it has completely thawed then leave covered in a cool place to finish defrosting.
