In a small bowl whisk corn starch with water then whisk all sauce mix ingredients together. Set aside.
Prepare the cooked rice. Set aside.
Heat a large skillet or wok over high heat. Add 2 tbsp of oil and sauté the green beans for 3-4 minutes. Transfer to a plate and set aside.
Heat 1 tbsp of oil in the wok, add kangaroo steak strips and sear briefly, then sauté for 2-3 minutes, until cooked. Set aside on a plate.
Heat the last tbsp of oil in the wok and add ginger, garlic and white spring onion, stirring quickly, for 30 seconds. Add sauce mix, green beans, and kangaroo and simmer until the sauce thickens, about 2-3 minutes.
Serve hot over steamed rice. Sprinkle with garnish and dig in.
Tip: Let the kangaroo meat rest at room temperature for 10 minutes before cooking.