• Prep time 25Min
  • Cook time 15Min
  • Technique Sous-vide
  • Meat Lamb
  • Cut Forequarter
  • Serves 4

A filling dinner with endless possibilities to customize



  • 600 g True Aussie lamb rump steaks, thinly sliced
  • 1½ tbsp Chinese rice wine
  • 1 bunch choy sum, trimmed, washed
  • 1 bunch bok choy, trimmed, washed
  • 1 tbsp vegetable oil
  • 1 large red onion, cut into thin wedges
  • 3 cm piece ginger, peeled, cut into thin matchsticks
  • 300 g peeled pumpkin, cut into 5mm thick slices
  • 2 cups steamed rice, to serve
  • Sweet chilli sauce, to serve




1. Place lamb and rice wine in a shallow nonmetallic bowl and stir to coat.  Set aside to marinate for 10 minutes.

2. Cut the choy sum and bok choy in half leaving stalk and leaves. Heat half the oil in a large wok over a high heat. Stir fry the lamb, in batches, for 2-3 minutes or until golden, remove from wok and set aside.

3. Return wok to a high heat, add the remaining oil, onion and ginger, stir fry for 1-2 minutes. Add the pumpkin and 60ml (¼ cup) water, stir fry for a further 3 minutes. Add the choy sum and bok choy stalks, cook for 1 minute, then add the leaves and stir fry for 1 minute further or until just wilted and pumpkin is tender. Return lamb to wok and toss to combine. Serve with steamed rice and a drizzle of sweet chilli sauce

Tips: turn this recipe to a Baby friendly dinner. Blend 2-3 slices lamb (30g), with 3 slices pumpkin (50g), and 2 pieces greens (20g) with 1 tbsp. rice and 2 tbsp. boiled water until smooth.

Click here for LAMB 101: How to remove game smell of Lamb