Kangaroo Stir-Fry with Bush Tomato Chutney and Bok Choy

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring lean kangaroo meat tossed with crisp bok choy and a tangy bush tomato chutney glaze. This Australian-inspired beef recipe, ready in about 25 minutes, pairs kangaroo fillet, vegetable oil, garlic cloves 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: 15 min Cook: 10 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

1 lb, thinly sliced kangaroo fillet
2 tbsp vegetable oil
3, minced garlic cloves
1 tbsp, grated ginger
1/3 cup bush tomato chutney
2 tbsp soy sauce
1 tsp sesame oil
3 heads, chopped bok choy
3, sliced spring onions
1, thinly sliced red chili
1 tbsp, toasted sesame seeds

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Instructions

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.
Step 2: Add 1 lb thinly sliced kangaroo fillet and stir-fry for 3-4 minutes until browned but still tender.
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.
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.
Step 5: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds, and serve immediately with steamed rice or noodles.