Kangaroo Stir-Fry with Bush Tomato and Pepperberry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick and flavorful stir-fry showcasing lean kangaroo meat with tart bush tomatoes and aromatic pepperberries, balanced by vibrant vegetables. This australian-inspired beef ready in about 20 minutes pairs thinly sliced kangaroo loin, chopped bush tomatoes dried, pepperberries ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant but not browned.
  2. Step 2: Add 1 lb thinly sliced kangaroo loin and stir-fry for 3-4 minutes until browned but still tender.
  3. Step 3: Stir in 1/4 cup chopped dried bush tomatoes, 1 tsp ground pepperberries, and 3 tbsp soy sauce, cooking for 1 minute until the sauce coats the meat.
  4. Step 4: Add 1 sliced red capsicum, 1 cup snow peas, and 2 chopped spring onions. Toss and stir-fry for an additional 2-3 minutes until vegetables are crisp-tender.
  5. Step 5: Sprinkle with 1/4 tsp chili flakes if using, toss once more, then remove from heat and serve immediately over steamed jasmine rice or noodles.

Frequently asked questions

How long does Kangaroo Stir-Fry with Bush Tomato and Pepperberry take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kangaroo Stir-Fry with Bush Tomato and Pepperberry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced kangaroo loin from drying out.

Can I substitute ingredients in Kangaroo Stir-Fry with Bush Tomato and Pepperberry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kangaroo Stir-Fry with Bush Tomato and Pepperberry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kangaroo Stir-Fry with Bush Tomato and Pepperberry?

Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes