• Sweet soya ostrich with pak choi

    Serves: 2


    • 6 heads of pak choi, stalks removed and washed
    • 10g (1 tbsp) butter
    • 250g ostrich fillets (allow them to come to room temperature if they are straight from the fridge)
    • black pepper, to season
    • 80ml (? cup) sweet Indonesian soya sauce (available from most supermarkets)
    • 15ml (1 tbsp) cornflour mixed with 15ml (1 tbsp) water
    • 2cm piece of ginger, peeled and sliced
    • 1 garlic clove, peeled and sliced
    • 1 small chilli, seeded and sliced (optional)
    • spring onion, to



    1 Once washed, steam the pak choi until just tender, drain of excess liquid, stir through butter and season with a little salt.


    2 Heat a non-stick frying pan on the highest setting on your stove, once it begins to smoke slightly, season the fillets with black pepper and fry for 2½ minutes on each side for medium rare.* Place on a board, cover with foil and allow to rest while you make the sauce.


    3 Turn the stove down to medium heat and, using the same frying pan, pour in soya sauce, cornflour paste, ginger, garlic and chilli, and stir for about 2 minutes until slightly reduced and thickened.


    4 Slice the ostrich and plate with equal amounts of pak choi and rice (if desired), garnish with spring onion and serve the sauce on the side.


    Alternatively: Add the pak choi and sliced ostrich to the sauce and toss to coat, spoon over bowls of rice and garnish with spring onion.

    *Ostrich is generally served medium-rare as it can toughen up, so if you want it a little more well done I would take to medium but that’s about it.