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.
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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Recipe shared by Food&Home
Feature Image: F&H
