Ostrich fillet stir-fry with vegetables and preserved ginger

July 11, 2007 (Last Updated: January 11, 2019)
Ostrich fillet stir-fry with vegetables and preserved ginger recipe

Ostrich is a South African go-to when it comes to meat. Its unique texture and flavour will add a delicious dimension to any dish, as this ostrich fillet stir-fry with vegetables and preserved ginger proves. The preserved ginger adds a special little zing to this meal. 

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Ostrich fillet stir-fry with vegetables and preserved ginger

Serves: 4
Cooking Time: 1 hr including marinating

Ingredients

  • 35ml black bean sauce
  • 2 garlic cloves, crushed
  • 15ml preserved ginger, thinly sliced
  • 10ml sesame oil
  • 400g ostrich steak, thinly sliced
  • 15ml vegetable oil
  • 1 small onion, sliced
  • 150ml good-quality beef stock
  • 100g string beans
  • 100g fresh asparagus
  • 1 yellow pepper, seeded and finely sliced
  • 300g egg noodles, cooked
  • sprouts, to garnish

Instructions

1

Place 25ml of the black bean sauce and all the marinade ingredients in a large bowl and stir to combine. Add the meat and coat well with the marinade. Cover and marinate in the fridge for 30 minutes.

2

Heat a large non-stick frying pan, add the vegetable oil and the ostrich, and stir-fry for 3 – 4 minutes. Remove the meat from the pan and set aside.

3

Add the onion and sauté for 2 minutes then add the stock, beans, asparagus and pepper. Simmer for 2 minutes.

4

Return the ostrich and the remaining black bean sauce to the frying pan. Stir together with the beans and asparagus until well combined and heated through.

5

To serve, divide the noodles between the plates and top with the ostrich mixture. Garnish with sprouts.



 

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July 11, 2007 (Last Updated: January 11, 2019) By
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