• 500g 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
• 150g Mange tout peas, shredded
• 100g Mushrooms, sliced
• 100 Green cabbage, finely sliced
• A splash olive oil
• Salt and freshly ground black pepper to taste
• 10ml 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 Ferreira