• 500 g lamb, backstraps
• 1 tablespoon macadamia nut or peanut oil
• 1 red onion, peeled and thinly sliced
• 10 radishes, washed, trimmed and thinly sliced
• 1 stick celery, thinly sliced on the diagonal
• 100 g bean sprouts
• 1 tablespoon coriander, fresh chopped
• 2 tablespons basil, fresh chopped
• 1 red chilli, seeded and finely chopped
• 2 cloves garlic, crushed
• 2 teaspoons ginger, gratedDressing
• 2 teaspoons fish sauce
• 1 tablespoon lemongrass, finely chopped
• 1 tablespoon light soy sauce, (gluten free)
• 1 teaspoon sesame oil
• 1/2 lime, juiced
• 1 teaspoon brown sugar

1. Heat oil in large frying pan.
2. Cook lamb over high heat for 1-2 minutes each side.
3. Reduce heat and cook for a further 3-4 minutes each side using a medium heat.
4. Cover with foil and rest, keeping warm for 5 minutes.
5. Slice lamb on the diagonal into 1cm thick slices.
6. Place ingredients for dressing in a small bowl and mix with a fork, until well combined.
7. Combine vegetable ingredients in a large bowl.