Man-chef Monday: Grilled Vino Kangaroo Steaks and Vegetable Stir Fry
Recipe type: Dinner
Cuisine: Red meat
Succulent Red Wine Marinated Steaks and Spiced Vegetable Stir Fry
  • 400 g of Jap Pumpkin, diced into 2cm square pieces
  • 350 g Carrots, sliced
  • 250 g Green Beans, ends removed
  • 1 Whole Eggplant (750 g), sliced
  • 3 Sticks of Celery, diced
  • 1 Red, 1 Green Capsicum, sliced
  • 50 ml Soy Sauce
  • 100 ml Hoi Sin Sauce
  • Salt and Pepper to taste
  • 2 Tablespoons of Extra Virgin Olive Oil
  • 400 g of Kangaroo Steak (NB: will need to be marinated for 2 hrs - see below)
  • 100 ml Shiraz (I recommend usually a good wine opposed to a cooking red wine. We used a Granite Ridge Estate 2009 Shiraz, and it did the trick:)
  • 2 Cloves of garlic
  • 1 Lemon (squeezed)
  • 1 Tablespoon of Extra Virgin Olive Oil
  • 2 Tablespoons of Balsamic Vinegar
  • Cracked pepper
  • Sea Salt
  2. Place diced pumpkin and carrots in a microwave container with 1 cm of water in the microwave for 6 minutes.
  3. Heat wok on medium heat with 2 tablespoons of olive oil. Add all stir-fry ingredients and stir fry for 30 mins or until pumpkin/carrot can be easily pierced with a skewer. Ensure that you continue to stir the ingredients as the eggplant and mushrooms have tendency to burn if left unattended.
  5. With a med/large bowl, combine the Shiraz, the juice of 1 lemon, 6 turns of pepper, 3 turns of salt, the olive oil and the balsamic vinegar with 2 cloves of crushed garlic with the steaks and refrigerate in a covered bowl for 2 hours, or no less than 30 mins. It sounds like a long time I know, but don’t get lazy on me, it will be worth it!
  6. Once marinated, placed on a chopping board and slice into 2 cm wide pieces, length is irrelevant.
  7. BBQ for desired time based on preference. We recommend medium rare, as this will maximise the flavours, particularly the red wine/black pepper combination.
Recipe by Eat Pray Workout at