Pepper-Crusted Ostrich Stir-Fry


Ostrich meat should become part of your balanced diet, it gives you the pleasure of a great steak but it’s actually a healthy choice.

Ostrich meat is low in cholesterol, fat, kilojoules and is rich in protein and iron. The beauty of cooking ostrich is that you can treat it as a normal steak.


500g ostrich fillets
Freshly cracked black pepper
Chinese 5 Spice
Sea salt
Olive oil

For the stir-fry:

½ a head white cabbage
½ a head red cabbage
1 packet baby spinach
2 large carrots, julienned
2 Red onions, julienned
5 Baby marrows, julienned
2 Red peppers, julienned
½ packet tender stem broccoli
Handful of fresh basil


500g Easy to wok crisp and crunch stir fry from Woolworths

For the sauce:

3 cloves garlic, crushed
1 thumb-sized piece fresh ginger, grated
1-2 large fresh red chillies, finely sliced
5 tbsp light soy sauce
1 tsp sesame oil
1 tsp sugar/Xylitol
juice of ½ lime
150 ml chicken stock
1 heaped tsp corn-starch

Serves 4
Preparation 10 minutes
Cooking time 15 minutes

Pat the fillets dry with paper towel. Then on a chopping board crack as much pepper, salt and Chinese 5 spice needed to crust the fillets, press them into the seasoning until coated. Set aside.

Place a griddle pan on high heat. Once the pan is smoking hot, drizzle the fillets with olive oil and cook for 3 minutes on each side. Rest for 3 minutes. 

In a bowl mix together the soya sauce, sesame oil, boiling chicken stock, lime juice, sugar and corn starch.

Place a wok on high heat, add a splash of olive oil and fry the chilli, ginger and garlic. Add the veggies and fry for 1 minute. Then add the sauce and basil and cook for a further 3 minutes, until the sauce is shiny.

I served it with 2 minute noodles, but it is delicious on its own. Slice the ostrich into bite-sized pieces and serve immediately.

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