Chinese Broccoli and Roo Stir Fry

Cook Time 25 minutes

Serves 4

Ingredients

400g kangaroo fillets, thinly sliced

1 onion, thinly sliced

1 bunch Chinese broccoli, chopped

2 tbs peanut oil

1 tsp soy sauce

½ tsp freshly cracked Sichuan (or black pepper)

½ tsp bicarbonate soda

2 tbsp oyster sauce 

1 tbsp honey

450g Hokkien noodles

1 tsp cornflour, mixed with 2 tbsp water 

Method

Cook the noodles as per the packet instructions. Drain and set aside.

Toss the kangaroo with the pepper, bicarb soda and soy sauce.

Heat half the oil in a wok or large pan over high heat. Add the meat in a single layer and sear quickly until browned but not fully cooked. Remove and set aside.

Add the remaining oil, then the onions, and stir-fry for 2–3 minutes, until slightly softened but still crisp. Return the kangaroo meat, broccoli, and noodles, and toss well. Now add the oyster sauce and honey. Toss everything together over heat for 1–2 minutes.

Mix cornflour with water, then stir it into the pan and cook for 30 seconds, until the sauce coats the noodles.

Divide among bowls and serve immediately.