Preparation Time : 10 mins
Cooking Time : 10 mins
Serves : 2
Cook's Tip :

The filled biscuits can be served cold and would make an interesting packed lunch addition - for ease of travel, pack the biscuits with the tops on. To achieve thin slices of Lamb cut the meat before it has completed thawing and then leave covered in cool place to finish defrosting.

Ingredients :
  • 6 ounces (175g) Lamb tenderloin, thinly sliced
  • 1 small onion, thinly sliced
  • 1/2 small green pepper, thinly sliced
  • 2 tablespoons (30ml) black bean sauce
  • 1 tablespoon (15ml) dark soy sauce
  • 1 large biscuit
  • shredded lettuce
  • sliced cucumber
Directons :

Dry fry the meat in a hot pan until almost cooked, about 5 minutes. Stir in the onion and pepper and cook until just tender. Off the heat, mix in the black bean sauce and soy sauce. Check for seasoning. Cut the biscuit in half, cover each half with shredded lettuce and cucumber slices, then divide the meat between the bases piling it high on each. Serve while still warm.