Kangaroo with coriander & chilli

Serves: 4

600g Kangaroo Loin Fillets
1 tsp Fresh Ginger (grated)
2 tablespoons Olive Oil
2 tablespoons Sweet Chilli sauce
1 cup chopped Coriander leaves (half for marinade, half to garnish)
1/2 teaspoon Cracked Black Pepper
2 bunches Bok Choy (cleaned and separated)
1 small Red Chilli
1 Red Onion (sliced)
Squeeze of Lime
1 clove Garlic (thinly chopped or grated)
2 tablespoons Oyster Sauce

Slice Kangaroo fillets diagonally in to strips. Make a marinade using half the coriander and the sweet chilli sauce. Put Kangaroo meat in marinade and set aside for 15-30 minutes.
Heat wok until hot. Add oil, onion, garlic, ginger and chopped red chilli and fry for 1 minute. Then add strips of kangaroo meat, fry for 1 minute or until browned. Lastly, add bok choy, oyster sauce and a squeeze of lime juice, stir fry until heated through. Add black pepper to taste.
Sprinkle with fresh coriander and stir through – serve with rice.


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