New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
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
-
Ostrich Fillets, thawed
0.5 LBQty 2 Pieces$17.98 -
WFF Coarse Sea Salt
0.41 LBQty 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 LBQty 2 CUBES$2.28 -
Roasted Peanuts
Qty 2 TBSP
Cooking
Instructions
- 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.