Ingredients (One Portion)
- 200g Ostrich Fillet
- 1/2 medium onion, finely diced
- 1 medium clove garlic, crushed
- small shake (1/2 -3/4 tablespoon) dark soy
- 1 1/2 tablespoons clear honey
- 2 rounded tsp finely ground black pepper
- 2 rounded tsp five spice tsp five spice
- vegetable or groundnut oil for frying
- a portion of rice or noodles to serve
Method
- Cut the ostrich fillet into inch wide strips and season with a little freshly ground black pepper and five spice. Set aside.
- Gently fry the garlic and onions until the onion is soft.
- Add the stock, black pepper, honey, soy sauce and five spice. Mix together well and bring the sauce up to a gentle simmer.
- When the sauce is about 1/2 of it’s original volume, taste it and adjust seasoning. Don’t thicken it unless it is a lot thinner than you’d like. It will continue to reduce a little while you cook the ostrich.
- Turn down the heat on the sauce to a low simmer.
- Get a frying/griddle pan really hot, so it is almost smoking. Sear the ostrich slices on each side for about 30s and remove from the pan. If you need to do this in batches, cover the slices with kitchen foil after removing from the pan to try and retain as much heat as possible.
- Add the ostrich pieces to the sauce and stir them in. As soon as the sauce starts to bubble again, turn off the heat. Let the residual heat from the sauce cook the ostrich for about 2 minutes.
- Serve with rice or noodles and some stir fried veg.
Ingredients (One Portion)
- 200g Ostrich Fillet
- 1/2 medium onion, finely diced
- 1 medium clove garlic, crushed
- small shake (1/2 -3/4 tablespoon) dark soy
- 1 1/2 tablespoons clear honey
- 2 rounded tsp finely ground black pepper
- 2 rounded tsp five spice tsp five spice
- vegetable or groundnut oil for frying
- a portion of rice or noodles to serve
Method
- Cut the ostrich fillet into inch wide strips and season with a little freshly ground black pepper and five spice. Set aside.
- Gently fry the garlic and onions until the onion is soft.
- Add the stock, black pepper, honey, soy sauce and five spice. Mix together well and bring the sauce up to a gentle simmer.
- When the sauce is about 1/2 of it’s original volume, taste it and adjust seasoning. Don’t thicken it unless it is a lot thinner than you’d like. It will continue to reduce a little while you cook the ostrich.
- Turn down the heat on the sauce to a low simmer.
- Get a frying/griddle pan really hot, so it is almost smoking. Sear the ostrich slices on each side for about 30s and remove from the pan. If you need to do this in batches, cover the slices with kitchen foil after removing from the pan to try and retain as much heat as possible.
- Add the ostrich pieces to the sauce and stir them in. As soon as the sauce starts to bubble again, turn off the heat. Let the residual heat from the sauce cook the ostrich for about 2 minutes.
- Serve with rice or noodles and some stir fried veg.
