Stir-fried Ostrich and Vegetables

30 ml Avocado or olive oil

10 ml Honey

10 ml Soy Sauce

15 ml Fresh Ginger, grated

500 g Ostriland Meat Ostrich Steak

2 Carrots, cut into thin strips

250 g Portabellini or button mushrooms, sliced

1 Red Pepper, seeded and sliced

6 Spring Onions, sliced diagonally

1 Clove of garlic, thinly sliced

200 g Broccoli, cut in florets

2 Handfuls Baby Spinach

50 g Roasted Cashew Nuts (or 45 ml sesame seeds)

Lemon juice, salt and pepper to taste

Mix the oil, honey, soy sauce and ginger together and season with lemon juice, salt and pepper. Pour marinade over steak and mix to coat the meat. Set aside and leave to marinate for 10-20 minutes.

Prepare all the vegetables before you start cooking.

Heat a thin layer of oil over a medium heat in a large pan and sear steak until golden brown on both sides, but not cooked through. Reduce the heat, add some of the marinade and cover with a lid. Simmer for 5-7 minutes or until cooked, but still juicy.

Spoon meat out and cut into thin slices. Set aside.

Heat a little extra oil, if necessary, in the same pan and fry carrots for a few minutes. Add mushrooms and fry until most of the liquid has evaporated.

Add peppers, spring onions and garlic and fry for 2-3 minutes. Add broccoli and stir-fry until cooked, but still crispy and bright green.

Stir in the spinach with the remaining marinade and the meat. Stir-fry for a few minutes until heated through and season to taste. Sprinkle with nuts and serve immediately.

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Stir-fried Ostrich and Vegetables