Kangaroo Stir-Fry with Bush Tomato Chutney and Bok Choy

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

A vibrant stir-fry featuring lean kangaroo meat tossed with crisp bok choy and a tangy bush tomato chutney glaze. This australian-inspired beef ready in about 25 minutes blends thinly sliced kangaroo fillet, vegetable oil, minced garlic cloves 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.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over high heat until shimmering. Add 3 minced garlic cloves and 1 tbsp grated ginger, stir-frying for 30 seconds until fragrant but not burnt.
  2. Step 2: Add 1 lb thinly sliced kangaroo fillet and stir-fry for 3-4 minutes until browned but still tender.
  3. Step 3: Stir in 1/3 cup bush tomato chutney, 2 tbsp soy sauce, and 1 tsp sesame oil. Toss to coat the meat evenly and cook for 2 minutes until the sauce thickens slightly.
  4. Step 4: Add 3 chopped heads of bok choy, 3 sliced spring onions, and 1 thinly sliced red chili. Stir-fry for 2-3 minutes until bok choy is just wilted but still crisp.
  5. Step 5: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Kangaroo Stir-Fry with Bush Tomato Chutney and Bok Choy take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Kangaroo Stir-Fry with Bush Tomato Chutney and Bok Choy?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Kangaroo Stir-Fry with Bush Tomato Chutney and Bok Choy?

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 Chutney and Bok Choy 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 Chutney and Bok Choy?

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.

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