Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
375
Calories
26g
Protein
29g
Fat
2g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 pound kangaroo fillet (or beef rump steak) 500 grams
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon Teryaki sauce
- =
Directions
1
Heat a griddle or non stick pan and add a little oil spray. Cook meat quickly on each side for about 2 minutes to seal.
2
Reduce heat slightly and cook until just pink in the centre of each piece. Stir Teriyaki sauce into pan juices, whisking to combine.
3
Serve drizzled with the pan juices.
Recipe sourced from
fandom