Best 2 Kangaroo Stir Fry Recipes

Embark on a culinary adventure with kangaroo stir-fry, a unique and delectable dish that tantalizes taste buds with its exotic flavors. This stir-fry showcases the distinctive taste of kangaroo meat, a lean and flavorful protein, expertly combined with an array of colorful vegetables in a savory sauce. The result is a harmonious blend of textures and flavors that will leave you craving for more. Our comprehensive guide features three variations of this exciting dish: a classic stir-fry with a combination of crunchy vegetables, a spicy stir-fry that packs a flavorful punch, and a healthy stir-fry that caters to those seeking a lighter option. Whether you're a seasoned cook or a culinary novice, our detailed recipes provide clear instructions and helpful tips to ensure success in your kitchen. Get ready to explore the fascinating world of kangaroo stir-fry and discover a new favorite dish that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

KANGAROO STIR-FRY

Kangaroo Stir-Fry image

Make and share this Kangaroo Stir-Fry recipe from Food.com.

Provided by Outta Here

Categories Wild Game

Time 1h

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 lb kangaroo fillet, sliced in strips
3 tablespoons light soy sauce
1 tablespoon cornstarch
1 tablespoon oil, divided (may need more)
1 garlic clove, peeled and minced
1 onion, peeled and sliced
1/2 cup unsalted cashews
2 cups broccoli florets
1 large carrot, peeled and sliced thinly on the diagonal
10 small button mushrooms, halved
1 bok choy, cleaned (separate stalks away from leaves, reserving all)
1 tablespoon light soy sauce
1 teaspoon fish sauce
1/2 teaspoon honey
2 1/2 tablespoons oyster sauce
1 teaspoon chicken bouillon powder or 1 teaspoon beef bouillon powder, mixed with 2 oz water
1/2 teaspoon cracked black pepper

Steps:

Place kangaroo strips into a large bowl or platter.
In a small bowl combine 3 tablespoons soy sauce and cornstarch into a paste. Work this mixture into the kangaroo strips and marinate for up to 20 minutes.
Heat half of the oil in a wok or non stick frying pan on high heat. Add a small amount of the garlic then stir fry the kangaroo strips in two batches very quickly until the strips are just seared on the outside, remove and set aside. Heat remaining oil in pan.
Add the rest of the garlic and onions to the wok and fry for 1 minute.
Stir in the cashews; add the broccoli and carrots, stir fry for 2 minutes. Add mushrooms, bok choy stalks, 1 tablespoon soy sauce, fish sauce, honey and the chicken bouillon mixture and stir. Fry another 2 minutes.
Return kangaroo strips to pan along with bok choy leaves and oyster sauce and heat through. Sprinkle with pepper and serve with steamed rice.

Nutrition Facts : Calories 430.4, Fat 23.9, SaturatedFat 3.9, Cholesterol 0.1, Sodium 3426.6, Carbohydrate 43.4, Fiber 8.3, Sugar 13.9, Protein 20.9

SATAY KANGAROO

Satay Kangaroo image

Recipe I found on the Kangaroo Industry Association of Australia's site. The original recipe didn't include any quantities so I've listed what I used to cook a single serve. According to the site it also works well with chicken and pork, but not beef. If you don't like chili I think it would be OK without or adjusted down in quantity, it is fairly strong as posted so maybe just use a quarter if you want a tang. Also note this also really does have a strong peanut taste which I love - but if you don't like a fair whack of peanut butter on toast this probably isn't the recipe for you.

Provided by Peter J

Categories Wild Game

Time 15m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons chunky peanut butter
3 tablespoons water
1 teaspoon garlic, crushed
1 teaspoon chili, minced
1/8 teaspoon turmeric, dried
1/8 teaspoon cumin, dried
1/8 teaspoon coriander, dried
2 teaspoons oil
1/2 onion, diced
200 g kangaroo fillets, sliced thinly

Steps:

Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter.
Heat oil in wok over medium temperature and stir-fry onions until soft.
Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through.
Add sauce and bring to a boil.
Serve over fried rice or a salad.

Nutrition Facts : Calories 302.1, Fat 25.4, SaturatedFat 3.9, Cholesterol 0.9, Sodium 187.9, Carbohydrate 13.9, Fiber 3.9, Sugar 5.1, Protein 8.9

Tips:

Select the right cut of kangaroo meat: Kangaroo stir-fry is best made with flank, oyster blade, or rump steak. These cuts are tender and flavorful, and they will cook quickly in a stir-fry.
Slice the meat thinly: This will help it cook evenly and quickly. Aim for slices that are about 1/4-inch thick.
Marinate the meat before cooking: This will help to tenderize the meat and add flavor. There are many different marinades that you can use, but a simple one made with soy sauce, rice wine, and ginger is a good option.
Cook the meat over high heat: This will help to sear the meat and keep it tender. If you cook the meat over low heat, it will become tough and chewy.
Add vegetables to the stir-fry: Vegetables such as broccoli, carrots, and peppers are all good options. Add them to the stir-fry towards the end of cooking, so that they remain crisp.
Serve the stir-fry with rice or noodles: This will help to make a complete meal. You can also serve it with a dipping sauce, such as soy sauce or hoisin sauce.

Conclusion:

Kangaroo stir-fry is a delicious and healthy meal that is easy to make. By following these tips, you can create a stir-fry that is packed with flavor and nutrients. So next time you're looking for a quick and easy weeknight meal, give kangaroo stir-fry a try!