Quicker, healthier and tastier than the takeaway. If you’ve never tried ostrich it’s a must! It is like a nice tasty steak but so much leaner; I love it. The sauces used in this stirfry work with all sorts of Chinese dishes so definitely worth having in your store cupboard. They are great with chicken, beef, pork, tofu or even just vegetables.
2 ostrich steaks, fresh or frozen (defrosted)
3 cloves of garlic or a tablespoon of purée
thumb -sized piece of ginger or tablespoon of purée
1 teaspoon of chilli purée or chopped chilli
1 medium sized onion finely chopped or sliced
one packet of stirfry vegetables
1 tablespoon of oyster sauce
1 tablespoon of soy sauce (gluten-free tamari for coeliac)
a good splash of Saki, Chinese rice wine or dry sherry
half a teaspoon of white pepper to taste
a few drops of sesame oil
Heat a nonstick pan with a drop of oil
Stirfry onions ginger chilli and garlic until onions are lightly golden
Add the stirfry vegetables and fry for a few minutes
Add the oyster sauce, soy sauce, sesame oil, rice wine and white pepper
Mix thoroughly and add the thinly sliced ostrich steaks
Stirfry for a couple of minutes be careful now not to overcook the ostrich. Any more than a couple of minutes on a high heat I think can overcook it.
Add some fresh coriander and serve.