Succulent ostrich chunks, crisp cabbage, and fragrant brown basmati rice come together in this quick & yummy stir-fry dish. Elevated with an Asian sauce that blends the umami notes of soy sauce, the tanginess of tomato sauce, and the richness of oyster sauce.
Asian Ostrich Bowl
Asian Ostrich Bowl
with brown basmati rice & fresh coriander
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Asian Sauce
- Brown Basmati Rice
- Cabbage
- Fresh Coriander
- Onion
- Onions
- Ostrich
- Ostrich Chunks
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden but still crunchy, 3-4 minutes (shifting occasionally). Add the chopped cabbage and the cooked ostrich, and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
Brown Basmati Rice - 100ml
White Sesame Seeds - 2,5ml
Ostrich Chunks - 150g
Onion - 1
Cabbage - 100g
Asian Sauce - 45ml
Fresh Coriander - 4g
RICE
Place the rinsed rice in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden but still crunchy, 3-4 minutes (shifting occasionally). Add the chopped cabbage and the cooked ostrich, and fry until heated through, 1-2 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
Brown Basmati Rice - 200ml
White Sesame Seeds - 5ml
Ostrich Chunks - 300g
Onion - 1
Cabbage - 200g
Asian Sauce - 90ml
Fresh Coriander - 8g
RICE
Place the rinsed rice in a pot with 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions until golden but still crunchy, 4-5 minutes (shifting occasionally). Add the chopped cabbage and the cooked ostrich, and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
Brown Basmati Rice - 300ml
White Sesame Seeds - 7,5ml
Ostrich Chunks - 450g
Onions - 2
Cabbage - 300g
Asian Sauce - 135ml
Fresh Coriander - 12g
RICE
Place the rinsed rice in a pot with 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich chunks dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside.
STIR-FRY
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onions until golden but still crunchy, 4-5 minutes (shifting occasionally). Add the chopped cabbage and the cooked ostrich, and fry until heated through, 2-3 minutes (shifting occasionally). Remove from the heat and toss through the Asian sauce. Season.
YUMMY!
Dish up the brown rice and top with the ostrich stir-fry. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Simple yet stunning, Chef!
Brown Basmati Rice - 400ml
White Sesame Seeds - 10ml
Ostrich Chunks - 600g
Onions - 2
Cabbage - 400g
Asian Sauce - 180ml
Fresh Coriander - 15g
Woolies Products in this dish
