• 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.

    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.

    Also see: Ostrich braaied espetada (meat kebabs)

    Ostrich braaied espetada (meat kebabs)