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Recipe:Ostrich Steaks

with Bok Choy, Peanuts and Shallots
  • Prep time: 15 Minutes
  • Cook time: 15 Minutes

Up for an adventure? Ostrich meat is a lean, juicy alternative to beef, and coupled with the sweet, salty, and savory addition of Asian flavors in this dish, you won't regret taking a chance on "the other red meat!" Serves 2 - .

Ingredients

Serving Size
  • Ostrich Fillets, thawed

    0.5 LB
    Qty 2 Pieces
    $17.98
  • WFF Coarse Sea Salt

    0.41 LB
    Qty 1½ TSP
    $5.38
  • Freshly Ground Szechuan Peppercorns

    Qty ½ TSP
  • Soy Sauce

    Qty 2 TBSP
  • Hawaiian Hula Seasoning

    Qty ½ TBSP
  • Olive Oil

    Qty 1 TBSP
  • Mirin

    Qty 1 TBSP
  • Lime Juice

    Qty 1 TBSP
  • Baby Bok Choy, halved

    Qty 1 LB
  • Peanut Oil

    Qty 1 TBSP
  • Shallots, thinly sliced

    Qty ¼ CUP
  • WFF Dorot Frozen Ginger

    0.16 LB
    Qty 2 CUBES
    $2.28
  • Roasted Peanuts

    Qty 2 TBSP

Cooking
Instructions

  1. Pat Ostrich Fillets dry with paper towels.
  2. Mix all ingredients for marinade in a bowl. Place ostrich fillets in bowl, cover with plastic wrap and refrigerate for at least 30 minutes. Drain.
  3. Heat a large skillet over medium-high heat with oil. Cook until nicely browned, about 2-3 minutes on each side or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 130°F for medium-rare or 145°F for medium-well.
  4. Remove from heat and set aside to rest for 5-10 minutes.
  5. Steam the Bok Choy until slightly tender. Remove from steamer.
  6. Heat the peanut oil in a skillet over medium-high. Add shallots and sauté until wilted. Add ginger, Bok Choy, soy sauce and stir fry for a few minutes. Serve immediately with roasted peanuts on top.
  7. Slice the Ostrich Fillets and serve with warm Bok Choy.

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