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 - .
0.5 LBQty 2 Pieces$17.98
0.41 LBQty 1½ TSP$5.38
Freshly Ground Szechuan PeppercornsQty ½ TSP
Soy SauceQty 2 TBSP
Hawaiian Hula SeasoningQty ½ TBSP
Olive OilQty 1 TBSP
MirinQty 1 TBSP
Lime JuiceQty 1 TBSP
Baby Bok Choy, halvedQty 1 LB
Peanut OilQty 1 TBSP
Shallots, thinly slicedQty ¼ CUP
0.16 LBQty 2 CUBES$2.28
Roasted PeanutsQty 2 TBSP
- Pat Ostrich Fillets dry with paper towels.
- 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.
- 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.
- Remove from heat and set aside to rest for 5-10 minutes.
- Steam the Bok Choy until slightly tender. Remove from steamer.
- 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.
- Slice the Ostrich Fillets and serve with warm Bok Choy.