Kangaroo Stir-Fry with Native Greens (Dairy-Free)

Ingredients

• 1 lb Kangaroo Loin
• 1 cup Wombok Cabbage
• 1 cup Spinach
• 1 cup Broccolini
• 3 tbsp Soy Sauce (Gluten-Free)
• 1 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tbsp Sesame Oil
• 1 tsp Ginger
• 2 cloves Garlic
• 2 tbsp Avocado Oil
• 4 cups Cooked Rice

Instructions

1. 1Slice the 1 lb kangaroo loin into thin strips, about 1/4-inch thick.
2. 2In a small bowl, whisk together the 3 tbsp soy sauce (Gluten-Free), 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 1 tsp ginger, and 2 cloves minced garlic to create the stir-fry sauce. Set aside.
3. 3Heat 2 tbsp avocado oil in a large 12-inch wok or skillet over high heat until the oil is shimmering, around 400°F (200°C).
4. 4Add the sliced kangaroo strips to the hot wok and stir-fry for 2-3 minutes, until browned on the outside but still slightly pink in the center. The internal temperature should reach 130°F (54°C).
5. 5Add the 1 cup wombok cabbage, 1 cup spinach, and 1 cup broccolini to the wok with the kangaroo. Continue to stir-fry for 3-5 minutes, until the greens are bright green and tender-crisp.
6. 6Pour the prepared stir-fry sauce over the ingredients in the wok. Cook for 1 minute more, stirring constantly, until the sauce has thickened slightly.
7. 7Serve the kangaroo stir-fry immediately over the 4 cups cooked rice.

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