The feisty flavour and fresh crunch – but none of the fuss. Succulent ostrich, pan fried with herbs and spices, tossed with green beans, and sauced up with sesame oil, tamari, and honey. Pickled ginger, lime, and sriracha bring that wow factor!
Super Quick Ostrich Stir Fry
Super Quick Ostrich Stir Fry
with tamari, cashew nuts, fresh lime & pickled ginger
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Cashew Nuts
- Green Beans
- Lime
- NOMU Oriental Rub
- Onion
- Ostrich
- Ostrich Strips
- Pickled Ginger
- Shredded Red Cabbage & Julienne Carrot
- Sriracha
- Tamari-Sesame Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 3-4 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 4-5 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the Ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 1 lime wedge. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the Sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the Ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 2 lime wedges. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the Sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
TOASTED CASHEW DELIGHT
Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the Ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 2 lime wedges. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the Sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
TOASTED CASHEW DELIGHT
Place a large pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle.
CRUNCHY GREEN BEANS
Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 6-7 minutes until cooked al dente. Transfer to a bowl on completion and set aside.
SAUTÉ THE ONIONS
Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 6-7 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans.
GET THAT STIR FRY TOGETHER!
Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the Ostrich strips and the Oriental Rub to taste. Fry for 3-4 minutes, shifting occasionally. You may need to do this step in batches. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 4 lime wedges. Heat through for 3-4 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat.
LOAD UP & TUCK IN!
Dish up the crunchy stir fry and drizzle over the Sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
Frequently Asked Questions
What is the preparation time for Super Quick Ostrich Stir Fry?
The preparation time for Super Quick Ostrich Stir Fry with tamari, cashew nuts, fresh lime & pickled ginger is between 15 and 20 minutes.
What is the total time required to make Super Quick Ostrich Stir Fry with tamari, cashew nuts, fresh lime & pickled ginger?
The total time required to make Super Quick Ostrich Stir Fry with tamari, cashew nuts, fresh lime & pickled ginger is between 25 and 35 minutes.
How many servings does Super Quick Ostrich Stir Fry provide?
4 servings
What are the main ingredients in Super Quick Ostrich Stir Fry?
Cashew Nuts, Green Beans, Lime, NOMU Oriental Rub, Onion, Ostrich, Ostrich Strips, Pickled Ginger, Shredded Red Cabbage & Julienne Carrot, Sriracha, Tamari-Sesame Sauce
What is the nutritional information of Super Quick Ostrich Stir Fry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Super Quick Ostrich Stir Fry?
TOASTED CASHEW DELIGHT: Place a pan or wok over a medium heat. When hot, toast the cashews for 3-5 minutes until golden, shifting occasionally. Remove from the pan or wok on completion and set aside. Roughly chop when cool enough to handle. CRUNCHY GREEN BEANS: Return the pan or wok to a medium-high heat with a splash of water. When starting to bubble, simmer the sliced green beans for 4-5 minutes until cooked al dente. Transfer to a bowl on completion and set aside. SAUTÉ THE ONIONS: Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the sliced onions for 5-6 minutes until soft and translucent, shifting occasionally. Remove from the pan and add to the bowl of green beans. GET THAT STIR FRY TOGETHER!: Return the pan or wok to a high heat with another drizzle of oil. When hot, add in the ostrich strips and the Oriental Rub to taste. Fry for 2-3 minutes, shifting occasionally. Once browned, add in the cooked onions, the cooked green beans, and the cabbage and carrot. Mix in the tamari-sesame sauce and the juice of 2 lime wedges. Heat through for 2-3 minutes until the slaw is slightly wilted but still crunchy, tossing occasionally. On completion, add more lime juice and seasoning to taste if necessary. Remove from the heat. LOAD UP & TUCK IN!: Dish up the crunchy stir fry and drizzle over the sriracha to taste. Garnish with the chopped pickled ginger, the lime zest to taste, and the chopped cashews. Serve with a lime wedge on the side and get ready to feast!
What should be prepared from my kitchen to make Super Quick Ostrich Stir Fry?
Cashew Nuts, Green Beans, Lime, NOMU Oriental Rub, Onion, Ostrich, Ostrich Strips, Pickled Ginger, Shredded Red Cabbage & Julienne Carrot, Sriracha, Tamari-Sesame Sauce
How many calories does Super Quick Ostrich Stir Fry have?
calories
How much fat content does Super Quick Ostrich Stir Fry have?
grams
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