Thai-Style Kangaroo Salad
Fresh, herb-filled and laced with chilli, this Thai beef salad is a classic. You still have those bright, crisp and fiery (if you like) Asian flavours, with a hint of chilli.
Recipe
1
Marinate Kangaroo
Pat kangarro dry with paper towel. Place in a bowl with vegetable oil and stir to coat. Set aside and allow to come to room temperature.
2
Make Dressing
Finely chop chilli (remove seeds, if you like). Grate ginger. Place chilli and ginger in a small bowl with sesame oil. Squeeze in lime juice and add fish sauce and sugar. Stir to combine and set aside.
3
Prepare Aromatics
Peel and thinly slice eschalot. Pick coriander and mint leaves from their stems and roughly tear.
4
Chop Vegetables
Cut cherry tomatoes into quarters. Roughly chop cucumber.
5
Cook Kangaroo
Brush kangaroo with olive oil and sprinkle with salt and pepper. Heat a frypan over medium heat, add steaks and cook for 3 minutes. Turn and cook for a further 3 minutes. Cover with aluminium foil and set aside to rest for 5 minutes.
6
Plate Up
Place kangaroo, cucumber, tomato, coriander, mint, eschalot and dressing in a large bowl and toss to combine. Divide between plates and top with peanuts to serve.