Gluten-Free Kangaroo Stir-Fry with Native Berries

Ingredients

• about 450 g Kangaroo steak
• 1 cup Assorted native berries
• 1 cup Broccoli florets
• 1 Carrot
• 1/2 Red bell pepper
• 1/4 cup Gluten-free soy sauce
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 tbsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare your ingredients: Cut the about 450 g kangaroo steak into bite-sized pieces. Slice the 1 carrot into thin rounds. Slice the 1/2 red bell pepper into thin strips. Mince the 2 cloves garlic and grate the 1 tbsp ginger.
2. 2Heat a wok or large skillet over high heat until it reaches 205°C (200°C). Add the 2 tbsp sesame oil and let it heat for 30 seconds until it shimmers.
3. 3Add the about 450 g kangaroo steak to the hot wok. Stir-fry for 2-3 minutes, turning the pieces frequently, until all sides are browned. The internal temperature should reach 71°C.
4. 4Add the 1 cup broccoli florets, the sliced 1 carrot, and the sliced 1/2 red bell pepper to the wok. Continue to stir-fry for 3-4 minutes, until the vegetables are tender-crisp and bright in color.
5. 5Pour in the 1/4 cup gluten-free soy sauce. Add the 1 cup assorted native berries, the minced 2 cloves garlic, and the grated 1 tbsp ginger. Stir-fry for an additional 1-2 minutes, until the sauce is heated through and coats the ingredients.
6. 6Remove the wok from the heat. Serve the gluten-free kangaroo stir-fry immediately.

Substitutions

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