Tea-Smoked Kangaroo with Quandong and Beetroot Salad

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

A uniquely Australian dish featuring tender tea-smoked kangaroo loin paired with a vibrant quandong and roasted beetroot salad for a balance of earthy and tart flavors. This australian-inspired beef ready in about 75 minutes pairs (5 oz each) kangaroo loin steaks, black tea leaves, brown sugar 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: 60 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the smoking mix by combining 1/2 cup black tea leaves and 1/4 cup brown sugar in a shallow metal pan. Line a wok or large pot with foil and place the smoking mix at the bottom.
  2. Step 2: Place a rack above the smoking mix and preheat the wok over medium heat until smoke starts rising, about 5 minutes.
  3. Step 3: Rub 4 kangaroo loin steaks lightly with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place steaks on the rack inside the wok, cover tightly with a lid or foil, and smoke for 15 minutes.
  4. Step 4: Meanwhile, roast 2 medium peeled beetroot at 400°F for 45 minutes until tender. Cool and slice into wedges.
  5. Step 5: In a bowl, whisk 2 tbsp rice wine vinegar with 2 tbsp olive oil and 1 tsp salt. Toss 3 cups baby spinach, roasted beetroot wedges, and 1/2 cup chopped quandong fruit in the dressing.
  6. Step 6: Remove kangaroo steaks from the smoker and let rest for 5 minutes. Slice thinly and serve atop the beetroot and quandong salad.

Equipment for this recipe

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Frequently asked questions

How long does Tea-Smoked Kangaroo with Quandong and Beetroot Salad take to make?

Total time is about 75 minutes (15 min prep + 60 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 Tea-Smoked Kangaroo with Quandong and Beetroot Salad?

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 black tea leaves from drying out.

Can I substitute ingredients in Tea-Smoked Kangaroo with Quandong and Beetroot Salad?

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 Tea-Smoked Kangaroo with Quandong and Beetroot Salad 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 Tea-Smoked Kangaroo with Quandong and Beetroot Salad?

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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