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stirfry.jpg?i=81030ml (2 tbspns) avocado or olive oil

10ml (2 tspns) honey

10ml (2 tbspns) soy sauce

15ml (1tbspn) fresh ginger, grated

500g Ostrich Steak

2 carrots, cut into thin strips

250g Portabellini or button mushrooms, sliced

1 red pepper, seeded and sliced

6 spring onions, sliced diagonally

1 clove of garlic, cut in florets

2 handfuls baby spinach

50g roasted cashew nuts or 45ml (3 tbspns) 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 to taste

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 coooked, 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 brocoli and stir-fry until cooked, but still crispy and bright green

Stir in the spinach with the remaining marinde and the meat

 Stir-fry for a few minutes until heated through and season to taste

Sprinkle with nuts and serve immediately

 

*TIPS: Substitute ostrich steak with chicken or seafood if preferred

Or for a vegetarian meal add lentils or chickpeas with the spinach

Use any variety of fresh vegetables such as green beans, mange tout, cauliflower

 

Serves 4

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