19/10/2026
Sticky Honey-Soy Kangaroo
If you’re looking for an easy way to cook kangaroo, this one is a winner! Thinly sliced K-ROO kangaroo steak is quickly seared, then tossed through a sticky honey-soy sauce with plenty of fresh veggies.
Kangaroo is naturally lean and high in protein, and because it’s so lean, the key is a quick, hot cook to keep it tender.
Ingredients
-400–500g K-ROO kangaroo steak, thinly sliced
-11⁄2 tbsp cornflour/cornstarch/tapioca starch
-2-3 tbsp olive oil
-Honey-soy sauce:
-3 tbsp soy sauce or tamari
-2 tbsp honey
-1 tbsp water
-2 tsp fresh grated ginger
-3 garlic cloves, grated
-1 tbsp rice vinegar
Veggies:
-1 onion, sliced
-150g mushrooms, sliced
-1 capsicum, sliced
-1 cup snow peas
Method:
-Slice the kangaroo thinly across the grain.
-Lightly coat with cornflour.
-Heat a large pan or wok until very hot. Add the oil and cook the kangaroo in batches for 1–2 minutes, turning once. Remove and set aside.
-Stir-fry the onion and mushrooms for 2–3 minutes, then add capsicum and snow peas and cook until just tender-crisp.
-Mix together the soy sauce, honey, water, ginger and garlic.
-Return the kangaroo to the pan, pour over the sauce and toss for 30–60 seconds, until glossy and sticky.
-Serve warm with rice or noodles.
The key to tender kangaroo? Don’t overcook it! A quick sear over high heat works best.
