Mongolian Kangaroo / Lamb / Beef

We’ve used Kangaroo for this typical lamb/beef recipe as Kangaroo is a very lean meat, like lamb, but a lot more affordable!


Lean meats are meat that has very little fat. They may naturally have very little fat or a large proportion of the fat will have been removed, like in ‘extra lean beef mince’ in the supermarkets


We’ve turned this typical takeaway meal into a healthy, affordable, meal prep friendly, delicious recipe


By Clare Keating – All Bodies Nutritionist and Ex-Chef


Serves 5

Calories: 342, Protein: 28.8g, Carbohydrates: 44g, Fat: 3.5g


Mongolian Beef Stir-fry Recipe



  • 500g kangaroo (or lamb or beef)

  • 1 tbsp flour

  • 1tbsp salt-reduced soy sauce

  • 1/4 cup rice wine vinegar

  • 1 tsp extra virgin olive oil

  • 1 cup of raw rice

  • 2 tsp minced garlic

  • 2 tsp grated/minced ginger

  • 1/2 head of broccoli, cut into florets

  • 2 carrots, sliced

  • 150g snow peas, cut in half

  • 1 red capscium, sliced

  • 2 tbsp oyster sauce

  • 2 tbsp brown sugar

  • 1/4 cup salt-reduced soy sauce

  • 1/4 cup water



  1. Combine the flour, soy sauce and rice wine vinegar in a small bowl

  2. Slice the kangaroo into thin strips and add to the bowl. Mix well and allow to marinate in the fridge for 30 minutes (if time permits)

  3. Add the rice and 1 1/2 cups of water to a small pan and bring to the boil over high heat. Once boiling, reduce to a simmer and cook for 10-12 minutes or until the water is evaporated.

  4. Add the olive oil to a large frying pan over medium heat. Once hot add the marinated kangaroo and sauce. Cook for 6-8 minutes or until the kangaroo is cooked through. Then, transfer it to a plate

  5. In the same pan add the garlic and ginger and stir until fragrant. Then, add the broccoli, carrots and snow peas. Cook until the broccoli starts to become tender

  6. Add the capsicum to the pan with the oyster sauce, brown sugar, soy sauce, and water. Cook for 4 more minutes and serve with the rice.


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