Healthy Teriyaki Kangaroo Recipe

Prep: 6 min
Cook: 9 min
Servings: 4

Ingredients

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For speedy rice (or use your preferred method if you have more time):
Boil 3 cups water in the kettle. In a large microwave-proof dish mix the rice and boiling water. Cook, uncovered, on HIGH for 12 minutes, then cover with a plate or lid and let rest till ready to serve.
Slice up the onions, ginger, meat and vegetables.
Add the cornflour to a small bowl, mix in ¼ cup water little by little until you have a smooth slurry. Add the teriyaki sauce and a good grind of pepper and mix.
In a large wok or frypan that has a lid, heat up 1 tsp oil and fry the onions at a high heat for 1 minute. Add the ginger and cook for another 1 minute, stirring.
Add the vegetables and a splash of water and cover with a lid for 2 minutes, until vegetables are just tender. Remove everything from wok and set aside.
Add another teaspoon of oil to the same frying pan and cook meat on a high heat for 60 – 90 seconds, aiming to get a little browning on the meat. Set a timer so you don’t overcook as the kangaroo meat will get tough.
Add the sauce mix to the pan and stir well. Once the sauce and meat are looking glossy (1-2 minutes maximum), turn off the heat, add the vegetables back to the pan and stir to coat with sauce.
Serve with rice and garnish with spring onions and sesame seeds, if desired.

Variation:

You can use beef “sizzle” or “minute” steaks or any mince (add a couple of extra minutes of cooking time) for this dish.
Use whatever quick-cooking vegies you have available! Broccolini, snow peas, capsicum and Asian greens would all work well.
This dish is gluten-free as long as the teriyaki sauce and cornflour are. Check the ingredients list.

Healthy tip!

We are family! Enjoy some quality time together at the dinner table and switch off all other distractions.