Kangaroo Stir-Fry

Name: Kangaroo Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3 servings
Ingredients: 400g, sliced thin Kangaroo; 3 heads, halved (250g) Bok Choy; to serve (450g cooked) Brown Rice; a thumb, julienned (15g) Fresh Ginger; 1 1/2 tbsp (25g) Soy Sauce

Recipes · Dinner · Recipe, Typed Supps

One of the leanest red meats there is, which means it wants high heat and a short cook.

Allergens and patterns

Contains soya.

Ingredients

400g, sliced thin Kangaroo — Extremely lean — under 2% fat — with more iron than beef. Overcook it and it goes to leather, so two minutes is the whole window.
3 heads, halved (250g) Bok Choy — A brassica that cooks in three minutes and carries well-absorbed calcium.
to serve (450g cooked) Brown Rice — The carbohydrate under it.
a thumb, julienned (15g) Fresh Ginger — Sharp against a strongly flavoured meat.
1 1/2 tbsp (25g) Soy Sauce — The seasoning, added at the end so it does not burn in the hot pan.

Nutrition per serving

Calories: 396.3 kcal
Protein: 37.4g
Carbohydrate: 51.3g
of which sugars: 1.2g
Fat: 3g
of which saturated: 0.7g
Fibre: 4.7g
Sodium: 571.1mg

Method

Heat the pan until it is smoking before the meat goes in.
Sear the kangaroo in two batches, ninety seconds each, and lift it out.
Stir-fry the bok choy and ginger for three minutes.
Return the meat, add the soy, toss once, and serve immediately over rice.