Fresh, herb-filled and laced with chilli, this Thai beef salad is a classic – except that it's not. We're deviating from tradition here and switching out the beef for lean and delicious kangaroo. You still have those bright, crisp and fiery (if you like) Asian flavours, just with a native spin that we bet you will get right into.
Pat kangaroo dry, place in a bowl with vegetable oil and stir to coat. Set aside and allow to come to room temperature.
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.
Peel and thinly slice eschalot. Rinse and roughly tear coriander and mint.
Cut cherry tomatoes into quarters. Roughly chop cucumber.
Heat a frypan over medium-high heat. Season kangaroo with salt and cook for 4 minutes or until caramelised. Turn and cook for a further 4–5 minutes for medium-rare or until cooked to your liking. Remove kangaroo from pan. Wrap in aluminium foil and set aside to rest for 5 minutes. Thinly slice.
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.