Tender and Flavorful Lamb Chop Steak
Elevate Your Lamb: A Delicious Recipe for Lamb Chop Steak
I had some lamb leg meat stored in the freezer, which turned out to be perfect for a quick and delicious meal. This time, I decided to make lamb chop steak. While it’s a popular dish with beef, I found that lamb offers its own unique charm and incredible flavor. Here’s a recipe to make your lamb chop steak even more delightful.
Main Ingredients- 200g Lamb leg meat
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 1/2 Onion
- 1 Shiitake mushroom (or other mushrooms)
- 5 Cloves garlic
Chop Steak Sauce- 1 Tbsp Steak sauce (or Tonkatsu sauce)
- 1 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1/2 Tbsp Vinegar
- Pinch of Black pepper
- Pinch of Basil powder
- 1 Tbsp Steak sauce (or Tonkatsu sauce)
- 1 Tbsp Ketchup
- 1 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1/2 Tbsp Vinegar
- Pinch of Black pepper
- Pinch of Basil powder
Cooking Instructions
Step 1
Gather the fresh vegetables from your refrigerator. Slice the bell peppers and onion into bite-sized pieces. I used a smaller shiitake mushroom here which is typically for braising, but a larger one will work perfectly too. Mince or thinly slice the garlic.
Step 2
Cut all the ingredients into uniform, bite-sized cubes. This ensures even cooking and makes for an attractive presentation.
Step 3
Heat a deep pan or wok over medium heat. Add 3 tablespoons of olive oil and sauté the sliced garlic until fragrant. Infusing the oil with garlic will add a wonderful aroma to your dish.
Step 4
Once the garlic is fragrant, add the sliced onion and stir-fry until it becomes translucent. The sweetness of the onion will beautifully complement the steak sauce.
Step 5
Now, add all the remaining prepared vegetables (bell peppers, mushrooms, etc.) and stir-fry them together. Cook just until the vegetables are slightly tender but still retain a bit of crispness. Avoid overcooking to maintain their fresh texture.
Step 6
Let’s prepare the delicious chop steak sauce! First, add 1 tablespoon of store-bought steak sauce to the pan. If you don’t have steak sauce, tonkatsu sauce is a great alternative.
Step 7
Add 1 tablespoon of ketchup for a touch of tangy sweetness.
Step 8
Stir in 1 tablespoon of sugar to balance the flavors.
Step 9
Add 1/2 tablespoon of vinegar for a hint of acidity. Be careful not to add too much, as it can make the sauce overly sour. Adjust the amount to your preference.
Step 10
Add 1 tablespoon of soy sauce for savory depth.
Step 11
Quickly stir everything together to combine the sauce ingredients with the vegetables, allowing them to coat evenly.
Step 12
Now, add the cubed lamb leg meat to the pan and stir-fry with the vegetables. Cooking the lamb quickly over high heat helps to sear the exterior and lock in the juices for maximum tenderness.
Step 13
Sprinkle in some black pepper to enhance the flavor and reduce any gamey notes from the lamb. Feel free to add more to your liking.
Step 14
Finally, finish the dish with a pinch of basil powder for an aromatic herbal note. If you don’t have basil powder, you can omit this step.
Step 15
Adjust the cooking time for the lamb to your preferred level of doneness. Lamb and beef are best enjoyed medium-rare to medium for maximum tenderness and flavor. If you are using pork instead, ensure it is cooked thoroughly, so be sure to adjust the cooking time accordingly.
