Oriental Lamb Steaks

1. Mix ginger, sugar, garlic salt, soya sauce and sherry in a shallow dish.

2. Place lamb steaks in dish and marinate for 1 hour if possible. Turning to coat both sides.

3. Heat oil in pan over moderate heat and saute the onions for 3 minutes.

4. Stir in the peppers, cover pan and continue cooking slowly for 10 minutes.

5. In a second pan heat a thin film of oil.

6. Remove lamb from marinade (keep marinade) and pat dry.

7. Cook over moderate heat, about 5 mins each side. Remove and keep warm while finishing sauce.

8. Add flour to vegetables, then mix in water and stock powder with remaining marinade.

9. Stir until boiling, then cover and simmer for 5mins.

10. Serve sauce over the steaks.

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Nutrient	Quantity
Total fats	26.7684 g
Protein	27.9845 g
Carbohydrates	51.0528 g
Energy	543.9152 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4216 g
Water	637.3465 g
Aspartic acid	0.6717 g
Calcium, Ca	241.6723 mg
Lutein + zeaxanthin	543.0462 g
Fiber, total dietary	8.2769 g
Carotene, beta	379.2155 g
Niacin	2.6427 mg
Vitamin A, RAE	277.36 g
Arginine	0.43 g
Riboflavin	0.3045 mg
Fatty acids, total saturated 20:1	0.0001 g
Glutamic acid	1.2479 g
Sodium, Na	99.3099 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5881 g
Total lipid (fat)	26.7684 g
Manganese, Mn	0.725 mg
Fructose	5.8634 g
Proline	0.1117 g
Fatty acids, total saturated 16:0	7.0201 g
Fatty acids, total saturated 8:0	0.2848 g
Sucrose	9.0055 g
Choline, total	108.4299 mg
Sugars, total	23.1597 g
Serine	0.185 g
Fatty acids, total saturated 10:0	0.6387 g
Fatty acids, total saturated 18:0	3.1537 g
Fatty acids, total saturated 20:4 undifferentiated	0.0589 g
Vitamin B-6	0.9171 mg
Selenium, Se	22.2257 g
Ash	3.3258 g
Fatty acids, total saturated 18:1 undifferentiated	6.588 g
Pantothenic acid	0.6408 mg
Phenylalanine	0.2543 g
Copper, Cu	0.5369 mg
Betaine	0.475 mg
Thiamin	0.3845 mg
Retinol	244.944 g
Methionine	0.0337 g
Iron, Fe	2.8807 mg
Carbohydrate, by difference	51.0528 g
Phosphorus, P	338.9693 mg
Folate, total	93.9838 g
Fatty acids, total saturated 4:0	0.8259 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0261 g
Alanine	0.1591 g
Cholesterol	122.2027 mg
Valine	0.1634 g
Fatty acids, total saturated 18:2 undifferentiated	0.7739 g
Glycine	0.1553 g
Carotene, alpha	32.415 g
Glucose (dextrose)	8.1134 g
Fatty acids, total saturated 14:0	2.5775 g
Zinc, Zn	1.9659 mg
Isoleucine	0.1116 g
Fatty acids, total saturated 12:0	0.7154 g
Fatty acids, total polyunsaturated	1.3316 g
Leucine	0.1927 g
Tocotrienol, alpha	0.128 mg
Vitamin A, IU	1486.4473 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0136 g
Folate, DFE	93.9838 g
Tryptophan	0.0717 g
Vitamin C, total ascorbic acid	148.0166 mg
Phytosterols	61.56 mg
Fatty acids, total saturated 6:0	0.489 g
Tyrosine	0.0988 g
Vitamin B-12	1.1359 g
Vitamin K (phylloquinone)	15.0594 g
Fatty acids, total saturated	16.2586 g
Histidine	0.078 g
Fatty acids, total monounsaturated	7.5545 g
Threonine	0.1475 g
Folate, food	93.9838 g
Cryptoxanthin, beta	11.68 g
Vitamin E (alpha-tocopherol)	1.9339 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0374 g
Magnesium, Mg	77.0817 mg
Lysine	0.2123 g
Potassium, K	1019.5942 mg
Cystine	0.0434 g
Fluoride, F	6.5 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.5 teaspoon	0.8	0.1777	0.0075
Oil	2 tablespoons	224.256	0	25.4669
Brown sugar	2 teaspoons	22.8	5.8854	0
Onion	2	128	29.888	0.32
Water	0.5 cup	0	0	0
Soya Sauce	2 teaspoons	100.8667	0	0.5667
flour	1 tablespoon	36.1425	7.9128	0.1402
red pepper	1	1.25	0.2753	0.0138
green pepper	1	29.8	6.9136	0.2533
garlic salt	0.5 teaspoon	100.8667	0	0.5667
sherry wine	2 teaspoons	100.8667	0	0.5667
lamb steak	4	100.8667	0	0.5667
beef stock powder	2 teaspoons	100.8667	0	0.5667