Warm Thai Kangaroo Salad

Warm Thai Kangaroo Salad
Nutrition Information
  • Serves: 4
  • Calories: 65
  • Fat: 1g
  • Sodium: 14g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 1g
  • 500 g Kangaroo Steak, Could use beef steak here
  • ¼ cup tamari, (Japanese Soy Sauce, closest substitute Soy Sauce)
  • 1 Tbs fish sauce
  • ¼ cup mirin, or lemon or lime juice
  • 1 Tbs ginger, grated
  • 2 cups Salad Greens, Include Rocket and Baby Spinach
  • 2 Lebanese cucumbers, finely sliced
  • 4 small red Thai chillies, finely sliced, (optional)
  • 1 cup cherry tomatoes, halved
  • ½ cup Mint Leaves, Vietnamese Mint is good here
  • 1 cup bean sprouts
  • 6 spring onions, sliced diagonally
  • 1 cup Coriander, fresh or user Basil Leaves
  • 1 Tbs tamari
  • 1 Tbs Lime Juice
  • 1 Tbs ginger, grated, or lemon
  • 1 clove garlic, minced
  • 1 Tbs honey
  1. Marinate Kangaroo in tamari, fish sauce, mirin and ginger for at least 2 hours in the fridge.
  2. Drain Kangaroo. Cook on a hot grill plate or frypan until browned on both sides and cooked to taste
  3. Cool slightly and slice finely. In a large salad bowl, combine all the salad ingredients.
  4. Place all the dressing ingredients in a lidded jar or container and shake well. Add Kangaroo and dressing to salad and mix well.
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