Matt Sinclair


2 – 4 people


  • Cobram Estate Light Extra Virigin Olive Oil
  • 1 fennel bulb, sliced
  • 3 garlic cloves, thinly sliced
  • 1 Tbs dried chilli
  • 1 Tbs cumin seeds
  • 3 Lamb steaks , thinly sliced
  • 2 Tbs soy sauce
  • 2 Tbs rice wine vinegar
  • 2 Tbs caster sugar
  • 2 Tbs oyster sauce
  • 2 spring onions, sliced
  • ¼ cup sesame seeds
  • coriander roots , finely chopped



  • Place the fennel into a hot pan with oil and cook until caramelised. Add garlic and stir, add chilli , cumin and cook for 1 minute. Transfer into a bowl set aside.
  • Return the pan to the heat add oil and lamb. Allow the lamb to cook without stirring so it gets a good colour. Once the lamb has colour turn over and add soy sauce, rice wine vinegar, caster sugar, oyster sauce and spring onions.
  • Return the fennel to the pan and check for seasoning. Add coriander roots and sesame seeds too to coat. garnish with the greens part of the spring onions to serve.

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