Kangaroo Stir-Fry

Cook Time 20 minutes

Servings 4

Ingredients

2 kangaroo fillets or steak (about 400g), thinly sliced

1 tsp cornflour

1 tbsp vegetable oil + an extra tsp.

1 small onion, sliced thinly

1 x 3cm piece of ginger, peeled and finely chopped

1 clove of garlic, finely chopped

1 long red chilli, finely chopped (leave the seeds in for extra heat)

100g fresh shiitake (or any other mushroom of your liking), stem removed and cut into 4

2 heads of bok choy, cut into quarters

200g flat rice noodles, separated in hot water

Freshly cracked pepper

Lime wedges, to serve

For the sauce

2 tbsp oyster sauce

1 tbsp light soy plus an extra tbsp

1 ½ tsp sugar

Method

In a bowl mix together the cornflour, 1 tablespoon of the soy sauce and a teaspoon of oil. Add the meat and coat well. In another bowl mix the sauce ingredients together. Heat a wok or a large pan over a high heat until smoking.

Add the remaining oil and then sear the meat for 30 seconds to a minute or until it changes colour and caramelises. Remove from wok. Add the onions and toss until golden then add the ginger, garlic and chilli and toss again. Add the vegetables and toss to mix together and then add the noodles and the sauce. Stir-fry and coat everything in the sauce and then finally add the reserved meat, including and juices from the pan. Toss a few more times, add some freshly cracked pepper and lime wedges before serving.