Chilli-orange ostrich, carrot and coriander stir-fry
Recipe by Phillippa Cheifitz. Serves 4. Difficulty: Easy. Dietary considerations: Carb Conscious, Dairy free, Health conscious. Wine / spirit pairing: Allée Bleue Pinotage 2003. Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Ingredients
| 500 g | ostrich steaks | |
| 3 T | peanut oil | |
| 1 T | soy sauce | |
| 1 punnet | salad onions, thinly sliced lengthways | |
| 1 chunk | chunk ginger | |
| 2 | fat cloves garlic, chopped | |
| 250 g | baby carrots, peeled and sliced lengthways | |
| 1 | fresh red chilli, chopped | |
| 0.5 cup | 120 ml | fresh orange juice |
| 0.5 cup | 120 ml | chicken stock |
| 2 t | cornflour, slaked | |
| a handful | coriander leaves | |
| 1 T | sesame oil | |
| — | steamed fragrant rice, for serving |
Instructions
Pat the ostrich steaks dry and cut them into strips. Heat a little oil in a large, wide, non-stick pan or wok. Add the ostrich strips and stir-fry in batches until nicely browned. Remove and mix with the soy sauce. Add a little more oil to the pan. Add the onion, ginger, garlic, carrots, chilli, orange juice and chicken stock. Simmer for a few minutes until the carrots are tender, but crisp. Add the slaked cornflour, stirring all the time, until lightly thickened and glossy. Return the meat to the pan. Check seasoning. Add more soy or a little salt if necessary. Stir in the coriander leaves and drizzle with sesame oil. Serve with steamed fragrant rice.