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
- 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
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.
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.
Add the onion and sauté for 2 minutes then add the stock, beans, asparagus and pepper. Simmer for 2 minutes.
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.
To serve, divide the noodles between the plates and top with the ostrich mixture. Garnish with sprouts.