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!"
Marinade:
½ tsp. Freshly Ground Szechuan Peppercorns
1 Tbsp. Soy Sauce
½ Tbsp. WFF Hawaiian Hula Seasoning
1 Tbsp. Olive Oil
1 Tbsp. Mirin
1 Tbsp. Lime Juice
Bok Choy with Peanuts:
1 lb. Baby Bok Choy, halved
1 Tbsp. Peanut Oil
¼ Cup Shallots, thinly sliced
1 Tbsp. Soy Sauce
2 Tbsp. Roasted Peanuts
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.
