What are the main ingredients in Gochujang Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Gochujang Ostrich Steak?

Calories: 760, Carbs: 86 grams, Fat: grams, Protein: 49.3 grams, Sugar: 22 grams, Salt: 1932 grams

How do I prepare Gochujang Ostrich Steak?

TOASTY SESAME SEEDS: Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion. CHARRED PINEAPPLE: Return the pan to a medium heat with another drizzle of oil. Fry the pineapple rings for 2-3 minutes per side until slightly charred. SIZZLING STEAK: Pat the ostrich steaks dry with some paper towel. Loosen the gochujang with a drizzle of oil. Coat the steaks with a drizzle of oil. Return the pan to a medium heat. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final minute, baste the steaks with the gochujang oil. Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices. STICKY RICE: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 400ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork. FIERY STEAK FEAST: Plate up the sushi rice and top with Korean-style slaw alongside the gochujang steak slices. Side with the charred pineapple and any remaining lime wedges. Sprinkle over the sliced green spring onions. Simply stunning, Chef! KOREAN-STYLE SLAW: Place the juice of 2 lime wedges, the marinade, and a sweetener of choice in a salad bowl. Mix until the sweetener has fully dissolved. Toss through the cabbage, carrot, sliced spring onion whites, and the edamame beans, until fully coated. Season and set aside to marinate.

What should be prepared from my kitchen to make Gochujang Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Gochujang Ostrich Steak

Everyone loves a little bit of sweet & spicy meat, and this Asian-style ostrich steak recipe definitely doesn’t disappoint. This meal is full of spice & everything nice, but also full of nourishing ingredients. Divine!

Gochujang Ostrich Steak

with Korean slaw, pineapple & edamame beans

Hands on Time: 15 - 30 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Carrot
Edamame Beans
Free-range Ostrich Steak
Gochujang
Lime
Limes
Marinade
Ostrich
Spring Onion
Spring Onions
Sushi Rice
Tinned Pineapple Rings
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 200ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
KOREAN-STYLE SLAW
Place the juice of 1 lime wedge, the marinade, and a sweetener of choice in a salad bowl. Mix until the sweetener has fully dissolved. Toss through the cabbage, carrot, sliced spring onion whites, and the edamame beans, until fully coated. Season and set aside to marinate.
CHARRED PINEAPPLE
Return the pan to a medium heat with another drizzle of oil. Fry the pineapple rings for 2-3 minutes per side until slightly charred.
SIZZLING STEAK
Pat the ostrich steak dry with some paper towel. Loosen the gochujang with a drizzle of oil. Coat the steak with a drizzle of oil. Return the pan to a medium heat. When the pan is hot, fry the steak for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final minute, baste the steak with the gochujang oil. Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FIERY STEAK FEAST
Plate up the sushi rice and top with Korean-style slaw alongside the gochujang steak slices. Side with the charred pineapple and any remaining lime wedges. Sprinkle over the sliced green spring onions. Simply stunning, Chef!

Sushi Rice - 75ml
White Sesame Seeds - 5ml
Lime - 1
Marinade - 45ml
Cabbage - 1/4 head
Carrot - 120g
Spring Onion - 1
Edamame Beans - 50g
Tinned Pineapple Rings - 2
Free-range Ostrich Steak - 160g
Gochujang - 15ml

Download the Recipe

Serves 2

STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 400ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
KOREAN-STYLE SLAW
Place the juice of 2 lime wedges, the marinade, and a sweetener of choice in a salad bowl. Mix until the sweetener has fully dissolved. Toss through the cabbage, carrot, sliced spring onion whites, and the edamame beans, until fully coated. Season and set aside to marinate.
CHARRED PINEAPPLE
Return the pan to a medium heat with another drizzle of oil. Fry the pineapple rings for 2-3 minutes per side until slightly charred.
SIZZLING STEAK
Pat the ostrich steaks dry with some paper towel. Loosen the gochujang with a drizzle of oil. Coat the steaks with a drizzle of oil. Return the pan to a medium heat. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final minute, baste the steaks with the gochujang oil. Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FIERY STEAK FEAST
Plate up the sushi rice and top with Korean-style slaw alongside the gochujang steak slices. Side with the charred pineapple and any remaining lime wedges. Sprinkle over the sliced green spring onions. Simply stunning, Chef!

Sushi Rice - 150ml
White Sesame Seeds - 10ml
Lime - 1
Marinade - 90ml
Cabbage - 1/4 head
Carrot - 120g
Spring Onions - 2
Edamame Beans - 100g
Tinned Pineapple Rings - 3
Free-range Ostrich Steak - 320g
Gochujang - 20ml

Download the Recipe

Serves 3

STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 600ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
KOREAN-STYLE SLAW
Place the juice of 3 lime wedges, the marinade, and a sweetener of choice in a salad bowl. Mix until the sweetener has fully dissolved. Toss through the cabbage, carrot, sliced spring onion whites, and the edamame beans, until fully coated. Season and set aside to marinate.
CHARRED PINEAPPLE
Return the pan to a medium heat with another drizzle of oil. Fry the pineapple rings for 2-3 minutes per side until slightly charred.
SIZZLING STEAK
Pat the ostrich steaks dry with some paper towel. Loosen the gochujang with a drizzle of oil. Coat the steaks with a drizzle of oil. Return the pan to a medium heat. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final minute, baste the steaks with the gochujang oil. Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FIERY STEAK FEAST
Plate up the sushi rice and top with Korean-style slaw alongside the gochujang steak slices. Side with the charred pineapple and any remaining lime wedges. Sprinkle over the sliced green spring onions. Simply stunning, Chef!

Sushi Rice - 225ml
White Sesame Seeds - 15ml
Limes - 2
Marinade - 135ml
Cabbage - 1/2 head
Carrot - 240g
Spring Onions - 3
Edamame Beans - 150g
Tinned Pineapple Rings - 5
Free-range Ostrich Steak - 480g
Gochujang - 25ml

Download the Recipe

Serves 4

STICKY RICE
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 800ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
TOASTY SESAME SEEDS
Place the sesame seeds in a pan over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion.
KOREAN-STYLE SLAW
Place the juice of 4 lime wedges, the marinade, and a sweetener of choice in a salad bowl. Mix until the sweetener has fully dissolved. Toss through the cabbage, carrot, sliced spring onion whites, and the edamame beans, until fully coated. Season and set aside to marinate.
CHARRED PINEAPPLE
Return the pan to a medium heat with another drizzle of oil. Fry the pineapple rings for 2-3 minutes per side until slightly charred.
SIZZLING STEAK
Pat the ostrich steaks dry with some paper towel. Loosen the gochujang with a drizzle of oil. Coat the steaks with a drizzle of oil. Return the pan to a medium heat. When the pan is hot, fry the steaks for 2-3 minutes per side, until browned all over and cooked to your preference. (The time frame recommended will yield a medium-rare result.) In the final minute, baste the steaks with the gochujang oil. Remove from the pan on completion. Allow to rest for 5 minutes before thinly slicing. Lightly season the slices.
FIERY STEAK FEAST
Plate up the sushi rice and top with Korean-style slaw alongside the gochujang steak slices. Side with the charred pineapple and any remaining lime wedges. Sprinkle over the sliced green spring onions. Simply stunning, Chef!