australian

Kangaroo and Pumpkin Seed Stir Fry with Lemon Pepper Greens

Name: Kangaroo and Pumpkin Seed Stir Fry with Lemon Pepper Greens
Yield: 1 serving
Cuisine: australian
Ingredients: 243 g kangaroo loin steak; 216 g green beans, trimmed; 203 g zucchini, ribboned; 27 g pumpkin seeds (pepitas); 19 g olive oil; 24 g soy sauce; 27 g lemon juice; 3 g black pepper, ground

This stir-fried dish pairs kangaroo loin steak with green beans, trimmed, pumpkin seeds and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High protein Low carb High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

29 g Carbohydrates

34 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

243g kangaroo loin steak 340 kcal
216g green beans, trimmed 67 kcal
203g zucchini, ribboned 35 kcal
27g pumpkin seeds (pepitas) 7 kcal
19g olive oil 168 kcal
24g soy sauce 17 kcal
27g lemon juice 8 kcal
3g black pepper, ground 8 kcal

Cooking instructions

kangaroo loin steaklemon juiceblack pepper
Slice kangaroo thinly across the grain. Toss with half the lemon juice, half the black pepper, and a pinch of salt.
kangaroo loin steakolive oil
Heat a wok or skillet over high heat. Add oil, then sear kangaroo 60-90 seconds per side until just cooked; remove to a plate.
green beans
In the same pan, add the green beans and a splash of water. Stir-fry 2-3 minutes until bright and tender-crisp.
kangaroo loin steakzucchini
Add zucchini ribbons and cook 1 minute. Return kangaroo to the pan.
soy saucelemon juice
Add soy sauce and remaining lemon juice; toss 30 seconds to glaze.
pumpkin seeds (pepitas)black pepper
Plate and top with pumpkin seeds and remaining black pepper.