Kangaroo Strips with Bok Choy & Chilli Black Bean Sauce

G’day, this is proper Australian-Asian fusion done right in a screaming hot wok.

Kangaroo fillet is incredibly lean and packed with iron, but it turns tough if you cook it past medium-rare. Thin strips seared over high heat for just a few seconds is the way to go. The meat should still have a blush of pink when it comes out.

The chilli black bean sauce gets built in two stages. First, shallots, most of the chillies, garlic, and ginger hit the wok until fragrant, then brown rice wine reduces down to a glaze. Black beans, stock, and soy sauce simmer for 5 minutes to meld. That sauce gets set aside while the kangaroo sears in a clean wok, then everything comes together with baby bok choy wilted in for just a minute.

Fish sauce at the end adds a salty, umami depth that ties the whole dish together.

Chef Tips

• Keep the wok blazing hot. Kangaroo strips need fast, aggressive heat to sear without stewing in their own juices.
• Don’t overcook the bok choy. One minute of contact with the hot sauce is enough. Limp bok choy loses its crunch and color.
• If kangaroo isn’t available, venison or lean beef sirloin strips are the closest substitutes.

Variations

• Beef version: Use thin-sliced beef sirloin for a more accessible take on this black bean stir-fry.
• Extra heat: Add more green chillies and a splash of chilli oil to the finished dish for serious fire.