australian

Kangaroo and Pumpkin Seed Stir Fry with Lemon Pepper Greens

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

57 g Protein

25 g Carbohydrates

38 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

199g kangaroo loin steak 279 kcal
177g green beans, trimmed 55 kcal
166g zucchini, ribboned 28 kcal
22g pumpkin seeds (pepitas) 123 kcal
15g olive oil 133 kcal
20g soy sauce 14 kcal
22g lemon juice 7 kcal
2g black pepper, ground 5 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.