Kangaroo Stir-Fry with Bush Tomato and Garlic Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Lean kangaroo strips quickly stir-fried with vibrant vegetables in a rich garlic and bush tomato sauce, delivering a taste of Australian native produce with Asian-inspired technique. This australian-inspired stir fry ready in about 25 minutes blends olive oil, minced garlic cloves, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced into strips kangaroo loin steak
• 2 tbsp olive oil
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1/4 cup dried, rehydrated and chopped bush tomatoes
• 1 medium, sliced into thin strips red bell pepper
• 1 cup snow peas
• 3, sliced diagonally spring onions
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 tsp mixed with 2 tbsp water cornstarch
• 1/2 tsp, freshly ground black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large wok or skillet over high heat until shimmering. Add 4 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant but not browned.
2. Step 2: Add 1 lb thinly sliced kangaroo loin strips to the wok and stir-fry for 2-3 minutes until the meat is browned on all sides but still tender.
3. Step 3: Stir in 1/4 cup chopped rehydrated bush tomatoes, 1 medium sliced red bell pepper, 1 cup snow peas, and 3 sliced spring onions. Cook for 2 minutes, tossing frequently until vegetables are crisp-tender.
4. Step 4: Pour in 3 tbsp soy sauce and 1 tbsp honey, stirring to coat the meat and vegetables evenly.
5. Step 5: Add the cornstarch slurry made by mixing 1 tsp cornstarch with 2 tbsp water. Stir continuously for 1 minute until the sauce thickens and coats the ingredients.
6. Step 6: Season with 1/2 tsp freshly ground black pepper, give a final toss, and remove from heat. Serve immediately with steamed jasmine rice or your choice of grains.