Try this simple and delicious family recipe from meal creator and delivery service, My Food Bag.


  • Rice

  • 1 1/2 cups jasmine rice

  • 2 1/4 cups boiling water

  • Pinch of salt

  • Marinade and Lamb

  • 3 tablespoons white wine, sake or rice vinegar

  • 2-3 tablespoons oyster sauce

  • 3 tablespoons soy sauce

  • 1 teaspoon brown sugar

  • Juice of 1 orange

  • 500g free range lamb leg steaks

  • Veggies

  • 2-3 tablespoons oil (e.g. peanut, canola, sunflower)

  • 1 carrot, peeled, cut lengthways and thinly sliced

  • 125g fresh baby sweetcorn, cut in half

  • 175g sugar snap peas, trimmed and halved

  • 1 red capsicum, core and seeds removed, cut into strips

  • 3 shallots, finely sliced

  • 1/4 cup roughly chopped roasted cashew nuts, to serve


  • 1.

    Bring a full kettle to the boil.

  • 2.

    Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Fluff up grains with a fork to serve.

  • 3.

    Mix all marinade ingredients together. Slice lamb into 1cm thick strips, toss with marinade and set aside for at least 10 minutes.

  • 4.

    Heat half of the oil in a large fry-pan or wok on medium to high heat. Stir-fry all vegetables in 2–3 batches and set aside (cooking in batches allows them to brown and remain crispy, rather than steam and wilt).

  • 5.

    Increase heat to high and add remaining oil to fry-pan/wok. Remove lamb from marinade, letting the excess drip off (reserve the marinade), and stir-fry in two batches for about 2–3 minutes each batch. Set aside to rest for a few minutes.

  • 6.

    Add marinade to the fry-pan/wok along with the vegetables. Toss to heat through, about 1–2 minutes.

  • To Serve:

  • 1.

    Spoon some rice onto each plate and top with sticky lamb and vegetables. Sprinkle over cashew nuts.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 820kj
  • Fat Total 42g
  • Saturated Fat 11g
  • Protein 36g
  • Carbohydrate 74g
  • Sugar 15g
  • Sodium 1309mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Nutritional Info per serve:
Energy- 2346kJ
Protein- 30.5g
Fat- 19.4g
For more info about My Food Bag, go to

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