Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bubba Tim\'s Kangaroo Stir Fry

Bubba Tim
Bubba Tim Posts: 3
edited November -1 in Beef


Kangaroo Stir-Fry


1 pound kangaroo topside cut, frozen until firm but not solid, then sliced thinly against the grain

3 tablespoons peanut oil or light olive oil

1 clove garlic, crushed

2 teaspoons grated ginger

1 cup thickly sliced green onions

1 cup sliced celery

1 small red pepper cut into strips

9 ounces broccoli florets, blanched (boiled in ½ inch water for 3-4 minutes, then plunged into ice water or rinsed with cold water)

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon sherry

½ cup water


1. Heat 2 tablespoons of the oil in a wok or frying pan, add half of the meat and stir-fry until brown. Transfer to a plate and cook remaining meat, and remove.

2. Heat remaining 1 tablespoon in wok, add garlic, ginger, green onion, celery, pepper and broccoli and stir-fry for 2-3 minutes.

3. In a small container, blend cornstarch with soy sauce, sherry and water; add mixture to wok with meat.

4. Stir-Fry until mixture thickens and serve immediately over rice and enjoy. 


Number of Servings: 4

Time to Prepare: 10 minutes