eCook Meal
Spicy Orange Ostrich Steak
with roasted garlic mash & sesame seeds
A spicy Sriracha & orange sauce is drizzled over juicy ostrich steak and served with roasted garlic sweet potato mash, tender edamame beans, and sautéed red cabbage. It is sided with sweet charred orange slices and sprinkled with sesame seeds for some subtle nuttiness and crunch! Trust us, try this dish!
Serving guide
Choose your portion size.
FIN-GARLIC-ING GOOD!
Preheat the oven to 200°C. Boil the kettle. Slice the top off the garlic head and coat in oil. Cover in tinfoil and pop in the hot oven. Roast for 30-35 minutes until soft.
SWEET POTATO
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 15-20 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Cover to keep warm.
MIX & FRY
In a bowl, combine the Orange zest, the Soy-vinegar, the juice of 1 orange wedge, the Sriracha, 50ml of water, and the grated ginger. Set aside. When the garlic has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry for 3-4 minutes until slightly softened, shifting occasionally. In the final minute, add the edamame beans. Remove from the pan, season, and cover to keep warm.
CHARRED CITRUS
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich steak dry with some paper towel. 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 1-2 minutes, baste the steak with a knob of butter (optional) and the spicy orange sauce. Remove the steak and orange sauce from the pan on completion and set aside. Allow the steak to rest for 5 minutes before slicing. Lightly season the slices. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the orange slices and a sweetener of choice (to taste) and fry for 2-3 minutes per side until charred.
GARLIC MASH
When the garlic is done, squeeze out the flesh (to taste) from ½ the garlic head into the pot of cooked sweet potato. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
DINNER IS SERVED!
Plate up the Ostrich steak and drizzle over the spicy orange sauce. Side with the garlic mash, the sauteéd Cabbage & edamame, and the charred orange slices. Serve any remaining garlic and sauce on the side. Sprinkle over the sesame seeds. Beautiful work, Chef!
FIN-GARLIC-ING GOOD!
Preheat the oven to 200°C. Boil the kettle. Slice the top off the garlic head and coat in oil. Cover in tinfoil and pop in the hot oven. Roast for 30-35 minutes until soft.
SWEET POTATO
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Cover to keep warm.
MIX & FRY
In a bowl, combine the Orange zest, the Soy-vinegar, the juice of 2 orange wedges, the Sriracha, 100ml of water, and the grated ginger. Set aside. When the garlic has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry for 3-4 minutes until slightly softened, shifting occasionally. In the final minute, add the edamame beans. Remove from the pan, season, and cover to keep warm.
CHARRED CITRUS
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. 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 1-2 minutes, baste the steaks with a knob of butter (optional) and the spicy orange sauce. Remove the steaks and orange sauce from the pan on completion and set aside. Allow the steaks to rest for 5 minutes before slicing. Lightly season the slices. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the orange slices and a sweetener of choice (to taste) and fry for 2-3 minutes per side until charred.
GARLIC MASH
When the garlic is done, squeeze out the flesh (to taste) from the garlic head into the pot of cooked sweet potato. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
DINNER IS SERVED!
Plate up the Ostrich steak and drizzle over the spicy orange sauce. Side with the garlic mash, the sauteéd Cabbage & edamame, and the charred orange slices. Serve any remaining garlic and sauce on the side. Sprinkle over the sesame seeds. Beautiful work, Chef!
FIN-GARLIC-ING GOOD!
Preheat the oven to 200°C. Boil the kettle. Slice the top off the garlic heads and coat in oil. Cover in tinfoil and pop in the hot oven. Roast for 30-35 minutes until soft.
SWEET POTATO
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Cover to keep warm.
MIX & FRY
In a bowl, combine the Orange zest, the Soy-vinegar, the juice of 3 orange wedges, the Sriracha, 150ml of water, and the grated ginger. Set aside. When the garlic has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry for 4-5 minutes until slightly softened, shifting occasionally. In the final minute, add the edamame beans. Remove from the pan, season, and cover to keep warm.
CHARRED CITRUS
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. 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 1-2 minutes, baste the steaks with a knob of butter (optional) and the spicy orange sauce. Remove the steaks and orange sauce from the pan on completion and set aside. Allow the steaks to rest for 5 minutes before slicing. Lightly season the slices. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the orange slices and a sweetener of choice (to taste) and fry for 2-3 minutes per side until charred.
GARLIC MASH
When the garlic is done, squeeze out the flesh (to taste) from 1½ of the garlic heads into the pot of cooked sweet potato. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
DINNER IS SERVED!
Plate up the Ostrich steak and drizzle over the spicy orange sauce. Side with the garlic mash, the sauteéd Cabbage & edamame, and the charred orange slices. Serve any remaining garlic and sauce on the side. Sprinkle over the sesame seeds. Beautiful work, Chef!
Garlic Heads - 2
Sweet Potato - 750g
Oranges - 2
Soy-vinegar - 75ml
Sriracha - 20ml
Fresh Ginger - 15g
Cabbage - 300g
Edamame Beans - 150g
Free-range Ostrich Steak - 480g
Mixed Sesame Seeds - 15ml
FIN-GARLIC-ING GOOD!
Preheat the oven to 200°C. Boil the kettle. Slice the top off the garlic heads and coat in oil. Cover in tinfoil and pop in the hot oven. Roast for 30-35 minutes until soft.
SWEET POTATO
Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 25-30 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Cover to keep warm.
MIX & FRY
In a bowl, combine the Orange zest, the Soy-vinegar, the juice of 4 orange wedges, the Sriracha, 200ml of water, and the grated ginger. Set aside. When the garlic has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry for 4-5 minutes until slightly softened, shifting occasionally. In the final minute, add the edamame beans. Remove from the pan, season, and cover to keep warm.
CHARRED CITRUS
Return the pan to a medium heat with a drizzle of oil. Pat the Ostrich steaks dry with some paper towel. 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 1-2 minutes, baste the steaks with a knob of butter (optional) and the spicy orange sauce. Remove the steaks and orange sauce from the pan on completion and set aside. Allow the steaks to rest for 5 minutes before slicing. Lightly season the slices. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the orange slices and a sweetener of choice (to taste) and fry for 2-3 minutes per side until charred.
GARLIC MASH
When the garlic is done, squeeze out the flesh (to taste) from the garlic heads into the pot of cooked sweet potato. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency.
DINNER IS SERVED!
Plate up the Ostrich steak and drizzle over the spicy orange sauce. Side with the garlic mash, the sauteéd Cabbage & edamame, and the charred orange slices. Serve any remaining garlic and sauce on the side. Sprinkle over the sesame seeds. Beautiful work, Chef!
Garlic Heads - 2
Sweet Potato - 1kg
Oranges - 2
Soy-vinegar - 100ml
Sriracha - 25ml
Fresh Ginger - 20g
Cabbage - 400g
Edamame Beans - 200g
Free-range Ostrich Steak - 640g
Mixed Sesame Seeds - 20ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R287.32
for 4 servings · R71.83 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cabbage needs 400 gKuhne Prepared Red Cabbage 680 g 680 g at R72.99 · 59% of packR42.94
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Oranges needs 2Pick & Mix Orange Melon 250 g R34.99 · whole pack (size can't be divided)R34.99
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Sriracha needs 25 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 5% of packR6.32
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Free-range Ostrich Steak needs 640 gOstrich Steaks Avg 1 kg 1 kg at R216.99 · 64% of packR138.87
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Fresh Ginger needs 20 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 6% of packR5.71
Not in the Woolies basket — source these elsewhere:
- Mixed Sesame Seeds
- Garlic Heads
- Soy-vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Spicy Orange Ostrich Steak?
The preparation time for Spicy Orange Ostrich Steak with roasted garlic mash & sesame seeds is between 30 and 45 minutes.
What is the total time required to make Spicy Orange Ostrich Steak with roasted garlic mash & sesame seeds?
The total time required to make Spicy Orange Ostrich Steak with roasted garlic mash & sesame seeds is between 40 and 60 minutes.
How many servings does Spicy Orange Ostrich Steak provide?
4 servings
What are the main ingredients in Spicy Orange Ostrich Steak?
Cabbage, Edamame Beans, Garlic Head, Ginger, Mixed Sesame Seeds, Orange, Ostrich, Ostrich Steak, Soy-vinegar, Sriracha, Sweet Potato
What is the nutritional information of Spicy Orange Ostrich Steak?
Calories: 691, Carbs: 94 grams, Fat: grams, Protein: 50.4 grams, Sugar: 42.3 grams, Salt: 9 grams
How do I prepare Spicy Orange Ostrich Steak?
MIX & FRY: In a bowl, combine the orange zest, the soy-vinegar, the juice of 2 orange wedges, the Sriracha, 100ml of water, and the grated ginger. Set aside. When the garlic has 10 minutes remaining, place a pan over a medium-high heat with a drizzle of oil. When hot, add the sliced cabbage and fry for 3-4 minutes until slightly softened, shifting occasionally. In the final minute, add the edamame beans. Remove from the pan, season, and cover to keep warm. CHARRED CITRUS: Return the pan to a medium heat with a drizzle of oil. Pat the ostrich steaks dry with some paper towel. 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 1-2 minutes, baste the steaks with a knob of butter (optional) and the spicy orange sauce. Remove the steaks and orange sauce from the pan on completion and set aside. Allow the steaks to rest for 5 minutes before slicing. Lightly season the slices. Return the pan, wiped down if necessary, to a medium-high heat. When hot, add the orange slices and a sweetener of choice (to taste) and fry for 2-3 minutes per side until charred. FIN-GARLIC-ING GOOD!: Preheat the oven to 200°C. Boil the kettle. Slice the top off the garlic head and coat in oil. Cover in tinfoil and pop in the hot oven. Roast for 30-35 minutes until soft. GARLIC MASH: When the garlic is done, squeeze out the flesh (to taste) from the garlic head into the pot of cooked sweet potato. Add a knob of butter or coconut oil (optional) and a splash of water or milk. Mash with a fork or potato masher until the desired consistency. DINNER IS SERVED!: Plate up the ostrich steak and drizzle over the spicy orange sauce. Side with the garlic mash, the sauteéd cabbage & edamame, and the charred orange slices. Serve any remaining garlic and sauce on the side. Sprinkle over the sesame seeds. Beautiful work, Chef! SWEET POTATO: Place a pot over a medium-high heat with 2cm of boiling water covering the base. Once steaming, place the sweet potato chunks in a colander over the pot. Allow to steam covered for 20-25 minutes until cooked through and soft. Alternatively, you can use a steamer if you have one. On completion, discard the water and return the cooked sweet potato to the pot. Cover to keep warm.
What should be prepared from my kitchen to make Spicy Orange Ostrich Steak?
Cabbage, Edamame Beans, Garlic Head, Ginger, Mixed Sesame Seeds, Orange, Ostrich, Ostrich Steak, Soy-vinegar, Sriracha, Sweet Potato
How many calories does Spicy Orange Ostrich Steak have?
691 calories
How much fat content does Spicy Orange Ostrich Steak have?
grams