A noodle-free stir-fry loaded with cabbage, carrot, onion, green beans, and flavourful ostrich mince. It is doused in a tasty Pad Thai sauce and sprinkled with chopped peanuts and chilli flakes. This dish has it all: flavour, crunch, and spice!
Ostrich & Green Bean Bowl
Ostrich & Green Bean Bowl
with a Pad Thai sauce, sliced cabbage & chilli flakes
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cabbage
- Carrot
- Dried Chilli Flakes
- Free-range Ostrich Mince
- Garlic Clove
- Garlic Cloves
- Green Beans
- Lime Juice
- Onion
- Onions
- Ostrich
- Pad Thai Base
- Peanut Butter
- Peanuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lime juice (to taste), 10ml of sweetener, and 30ml of water. Set aside.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER NOW!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot, and fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Add the browned mince and the Pad Thai sauce, and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!
Pad Thai Base - 30ml
Peanut Butter - 30ml
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Lime Juice - 15ml
Free-range Ostrich Mince - 150g
Onion - 1
Green Beans - 80g
Cabbage - 100g
Carrot - 120g
Peanuts - 10g
PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lime juice (to taste), 20ml of sweetener, and 60ml of water. Set aside.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER NOW!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 3-4 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 2-3 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot, and fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Add the browned mince and the Pad Thai sauce, and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!
Pad Thai Base - 60ml
Peanut Butter - 60ml
Garlic Clove - 1
Dried Chilli Flakes - 10ml
Lime Juice - 30ml
Free-range Ostrich Mince - 300g
Onion - 1
Green Beans - 160g
Cabbage - 200g
Carrot - 120g
Peanuts - 20g
PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lime juice (to taste), 30ml of sweetener, and 90ml of water. Set aside.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER NOW!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot, and fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Add the browned mince and the Pad Thai sauce, and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!
Pad Thai Base - 90ml
Peanut Butter - 90ml
Garlic Cloves - 2
Dried Chilli Flakes - 15ml
Lime Juice - 45ml
Free-range Ostrich Mince - 450g
Onions - 2
Green Beans - 240g
Cabbage - 300g
Carrot - 240g
Peanuts - 30g
PAD THAI SAUCE
In a bowl, combine the Pad Thai base, the peanut butter, the grated garlic (to taste), ½ the chilli flakes (to taste), the lime juice (to taste), 40ml of sweetener, and 120ml of water. Set aside.
BROWN THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Remove from the pan and season.
ALL TOGETHER NOW!
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the onion slices until soft, 4-5 minutes (shifting occasionally). Add the sliced green beans and fry until slightly softened, 3-4 minutes (shifting occasionally). Add the sliced cabbage and the grated carrot, and fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Add the browned mince and the Pad Thai sauce, and toss until fully combined. Leave to simmer until slightly reduced, 1-2 minutes (shifting occasionally). Loosen with a splash of water if the sauce reduces too quickly. Remove from the heat and season.
NO TO NOODLES, YES TO YUM!
Plate up the noodle-less stir-fry. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!
Pad Thai Base - 120ml
Peanut Butter - 125ml
Garlic Cloves - 2
Dried Chilli Flakes - 20ml
Lime Juice - 60ml
Free-range Ostrich Mince - 600g
Onions - 2
Green Beans - 320g
Cabbage - 400g
Carrot - 240g
Peanuts - 40g
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