Sweet and savoury teriyaki ostrich chunks are served atop crispy French fries, oozing with melted cheese. Kewpie mayo, sriracha, and snappy green beans bring it all together for an Asian fusion feast!
Spicy Teriyaki Ostrich Fries
Spicy Teriyaki Ostrich Fries
with sriracha, kewpie mayo & cheese
Hands on Time: 20 - 35 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Free-range Ostrich Steak
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella & Cheddar Cheese
- Green Beans
- Kewpie Mayo
- Onion
- Onions
- Ostrich
- Potato
- Spring Onion
- Spring Onions
- Sriracha
- Sugar
- Teriyaki Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season. Pat the ostrich chunks dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water in the pot. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Bring the pot of water back to a boil and pop in the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
TERIYAKI OSTRICH
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the ostrich, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and spoon in the reserved marinade. Simmer for 3-4 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked ostrich until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
ALL EYES ON THE FRIES!
Pile up some cheesy fries. Top with the green beans and smother in sticky teriyaki ostrich. Dollop with the mayo, and splatter with the sriracha – all to taste. Finally, garnish with the sliced spring onions Simply delicious!
Teriyaki Sauce - 45ml
Sugar - 15ml
Onion - 1
Garlic Clove - 1
Free-range Ostrich Steak - 160g
Potato - 200g
Green Beans - 100g
Grated Mozzarella & Cheddar Cheese - 50g
Kewpie Mayo - 50ml
Sriracha - 15ml
Spring Onion - 1
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season. Pat the ostrich chunks dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water in the pot. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 25-30 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Bring the pot of water back to a boil and pop in the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
TERIYAKI OSTRICH
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the ostrich, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and spoon in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked ostrich until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
ALL EYES ON THE FRIES!
Pile up some cheesy fries. Top with the green beans and smother in sticky teriyaki ostrich. Dollop with the mayo, and splatter with the sriracha – all to taste. Finally, garnish with the sliced spring onions Simply delicious!
Teriyaki Sauce - 85ml
Sugar - 30ml
Onion - 1
Garlic Cloves - 2
Free-range Ostrich Steak - 320g
Potato - 400g
Green Beans - 200g
Grated Mozzarella & Cheddar Cheese - 100g
Kewpie Mayo - 100ml
Sriracha - 30ml
Spring Onions - 2
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season. Pat the ostrich chunks dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water in the pot. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Bring the pot of water back to a boil and pop in the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
TERIYAKI OSTRICH
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the ostrich, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and spoon in the reserved marinade. Simmer for 4-5 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked ostrich until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
ALL EYES ON THE FRIES!
Pile up some cheesy fries. Top with the green beans and smother in sticky teriyaki ostrich. Dollop with the mayo, and splatter with the sriracha – all to taste. Finally, garnish with the sliced spring onions Simply delicious!
Teriyaki Sauce - 125ml
Sugar - 45ml
Onions - 2
Garlic Cloves - 3
Free-range Ostrich Steak - 480g
Potato - 600g
Green Beans - 300g
Grated Mozzarella & Cheddar Cheese - 150g
Kewpie Mayo - 150ml
Sriracha - 45ml
Spring Onions - 3
MARINADE & CHIP PREP
Preheat the oven to 220°C. Boil the kettle. Place the teriyaki sauce, sugar, diced onion, and grated garlic in a medium-sized bowl. Whisk together until the sugar dissolves and season. Pat the ostrich chunks dry with paper towel and add to the bowl. Toss to coat and set aside to marinate.
GOLDEN FRIES
Fill a pot for the skinny fries with boiling water and add a pinch of salt. Place over a high heat and bring back up to the boil. Once bubbling rapidly, parcook the fries for 2-3 minutes. Remove on completion and place on paper towel, leaving the boiling water in the pot. Pat the fries completely dry and place on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes until evenly crisp, turning at least twice.
BRIGHT GREEN BEANS
Bring the pot of water back to a boil and pop in the sliced green beans for 2-3 minutes until cooked but still crunchy. Drain on completion and run under cold water to stop the cooking process. Return to the pot, cover with a lid to keep warm, and set aside for serving.
TERIYAKI OSTRICH
When the fries have 10 minutes remaining, place a nonstick pan over a medium-high heat with a drizzle of oil. When hot, add in the ostrich, reserving the remaining marinade in the bowl. Fry for 1-2 minutes until browned and cooked through, shifting regularly. On completion, transfer to a clean bowl. Cover to keep warm and set aside. Return the pan to a medium heat and spoon in the reserved marinade. Simmer for 5-7 minutes until reduced and sticky. Remove the pan from the heat and toss through the cooked ostrich until coated. Cover with a lid to keep warm and set aside for serving.
GET CHEESY
When the fries are cooked, sprinkle over the cheese and return to the oven for 3-4 minutes until melted and golden. Keep an eye on it so it doesn’t burn!
ALL EYES ON THE FRIES!
Pile up some cheesy fries. Top with the green beans and smother in sticky teriyaki ostrich. Dollop with the mayo, and splatter with the sriracha – all to taste. Finally, garnish with the sliced spring onions Simply delicious!
Teriyaki Sauce - 190ml
Sugar - 60ml
Onions - 2
Garlic Cloves - 4
Free-range Ostrich Steak - 640g
Potato - 800g
Green Beans - 400g
Grated Mozzarella & Cheddar Cheese - 200g
Kewpie Mayo - 200ml
Sriracha - 60ml
Spring Onions - 4
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