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Asian Style Ostrich Steak Strips And Vegetable Stir-fry

Asian style ostrich steak strips and vegetable stir-fry

12 minutes cooking time   |   20 minutes preparation time



Serves 4 – 5

  • 500 g Klein Karoo Ostrich Steak Medallions
  • 1 clove garlic, crushed
  • 1 red chili, thinly sliced (seeds removed)
  • 3 spring onions, thinly sliced
  • 1 small red onion, thinly sliced
  • 150 g mange tout, shredded
  • 100 g mushrooms, sliced
  • 100 green cabbage, finely sliced
  • A splash olive oil
  • Salt and freshly ground black pepper to taste
  • 10 ml soy sauce


  • Baste steak lightly with olive oil.
  • Season with pepper and cook in a hot griddle pan or under a preheated grill for 5 minutes on each side or until done to taste.
  • Remove and leave to stand for 10 minutes.
  • Cut steak into very thin slices and place in a bowl with remaining meat juices.
  • Mix the garlic, chili, red onion and spring onions together.
  • Mix all the other vegetables together.
  • Keep the two mixes separate.
  • Heat a wok until very hot.
  • Add a splash of oil.
  • When it starts smoking, add the chili and onion mix.
  • Stir for just 2 seconds before adding the other mix.
  • Flip, toss and keep stirring the vegetables in the wok with a wooden spoon.
  • Season with salt and pepper.
  • Add the ostrich steak strips.
  • After a minute or two, the vegetables should have begun to soften.
  • Add the soy sauce and stir in.
  • After about 30 seconds the vegetables should smell amazing!
  • Tip on to a serving dish 


Serve with sweet chili sauce on the side.

Recipe:  Chef Francois Ferreirax

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