Kangaroo Strips with Bok Choy and Chilli Black Bean

Name: Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 grams kangaroo fillet trimmed and into thin strips; 1 bunch bok choy baby, washed; 2 teaspoons green chili peppers; 1 teaspoon shallots chopped; 1 teaspoon garlic cloves; 1 teaspoon ginger fresh, chopped; 25 ml rice wine chinese, brown; 1 tablespoon black beans washed and, drained; 150 ml beef stock light, prefer veal stock if possible; 50 ml soy sauce, tamari; 1 teaspoon fish sauce; 1 teaspoon black pepper

Servings: persons

400 grams kangaroo fillet trimmed and into thin strips
1 bunch bok choy baby, washed
2 teaspoons green chili peppers
1 teaspoon shallots chopped
1 teaspoon garlic cloves
1 teaspoon ginger fresh, chopped
25 ml rice wine chinese, brown
1 tablespoon black beans washed and, drained
150 ml beef stock light, prefer veal stock if possible
50 ml soy sauce, tamari
1 teaspoon fish sauce
1 teaspoon black pepper

1
Trim bok choy leaves, slice larger ones in half lengthways, leaving stalks attached.
2
Heat some oil in wok; add shallots, 3/4 of chillies, 3/4 of garlic and ginger and saute quickly for 30 seconds until aromatic.
3
Add the brown rice wine and reduce until it thickens.
4
Add black beans, stock, soy sauce, and bring to boil.
5
Cook for five minutes then take off heat and set aside.
6
Heat some oil in a clean wok; add the remaining garlic and chillies, then kangaroo strips.
7
Toss quickly for a few seconds over high heat.
8
Add the warm sauce and the bok choy leaves.
9
Cook quickly for a few seconds until leaves are wilted, for one minute only.
10
Season with fish sauce and freshly ground black pepper.
11
Pile onto centre of plate and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 400 grams kangaroo fillet trimmed and into thin strips, 1 bunch bok choy baby, washed, 2 teaspoons green chili peppers, 1 teaspoon shallots chopped, and more.

Yes, Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kangaroo Strips with Bok Choy and Chilli Black Bean Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions