Stir-Fry Ostrich & Tomato
Submitted by denisekayt
Lean ostrich steak sliced thin and stir-fried with fresh tomatoes, bell pepper, ginger, garlic, and red pepper flakes. A low-fat, high-protein alternative to beef that cooks in minutes.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minOstrich might sound exotic, but it cooks a lot like beef tenderloin. It’s red, lean, rich in flavor, and goes from rare to overdone in a flash.
Thin slices get a quick toss in soy, sake, and white pepper before hitting a screaming-hot wok with ginger, garlic, and red pepper flakes. The meat sears in under two minutes, then steps aside while onions, bell pepper, and fresh tomatoes soften and steam into a juicy, savory base.
A drizzle of sesame oil and a scattering of fresh cilantro finish it off. It’s bold, colorful, and surprisingly approachable for anyone curious about cooking with ostrich.
Chef Tips
- Ostrich is extremely lean, so keep the cook time short. Two minutes max in the wok or it toughens up fast
- If you can’t find ostrich, bison or beef tenderloin make solid substitutes with a similar lean profile
- Let the tomatoes steam covered for the full 5 minutes. They break down just enough to create a natural sauce without turning to mush
- Bruise the garlic cloves with the flat side of your knife. It releases more flavor than mincing for this style of quick stir-fry
Ingredients
Directions
In a mixing bowl, toss together meat, soy sauce, sake, salt and white pepper; set aside.
Heat a large wok or heavy skillet to medium-high to high heat.
Add peanut oil and heat until oil sizzles. Add ginger root, garlic, and red pepper flakes.
Stir-fry 1 minute. Add reserved meat mixture, separating slices, and stir-fry 1 to 2 minutes.
Do not overcook.
Remove the meat with a slotted spoon and set aside.
Adding more oil as needed, stir-fry onion and bell pepper until they begin to soften (about 2 minutes).
Add tomatoes, cover, and heat until steam rises (about 5 minutes).
Return meat to wok, add sesame oil, and stir to heat briefly.
Serve immediately and garnish with cilantro sprigs.
Comments
