What are the main ingredients in Ostrich Strips & Asian Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

What is the nutritional information of Ostrich Strips & Asian Slaw?

Calories: 696, Carbs: 35 grams, Fat: grams, Protein: 40.8 grams, Sugar: 12.9 grams, Salt: 854 grams

How do I prepare Ostrich Strips & Asian Slaw?

CORN YOU BELIEVE IT?: Return the pan to high heat with a drizzle of oil. When hot, fry the corn and shredded kale until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. THE STEAKS ARE HIGH: Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season. RAINBOW ON A PLATE: Plate up the Asian slaw salad. Top with the juicy ostrich strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef! EVERYTHING ASIAN SALAD: In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the corn & kale, the sliced cabbage, the grated carrot or carrot matchsticks, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts. SIMPLY SESAME: 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.

What should be prepared from my kitchen to make Ostrich Strips & Asian Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel, Butter

Ostrich Strips & Asian Slaw

Name: Ostrich Strips & Asian Slaw
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel; Butter

This dish is bursting with bold flavours, from the juicy seared ostrich strips to the charred corn, crunchy cabbage, and carrot. Tossed together with a tangy & sweet Asian dressing consisting of soy sauce, kewpie mayo, and sesame oil. Finished off with a sprinkle of toasted sesame seeds & chopped peanuts for added crunch. Don’t forget the sliced chilli for a bit of extra heat!

Ostrich Strips & Asian Slaw

with peanuts & fresh chilli

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Asian Dressing
Cabbage
Carrot
Corn
Free-Range Ostrich Strips
Fresh Chilli
Fresh Coriander
Kale
Mixed Sesame Seeds
NOMU Oriental Rub
Ostrich
Peanuts

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel
Butter

Serves 1

SIMPLY SESAME
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.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn and shredded kale until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the corn & kale, the sliced cabbage, the grated carrot or carrot matchsticks, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy ostrich strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!

Mixed Sesame Seeds - 5ml
Corn - 50g
Kale - 40g
Free-range Ostrich Strips - 150g
NOMU Oriental Rub - 5ml
Asian Dressing - 50ml
Cabbage - 100g
Carrot - 120g
Fresh Coriander - 3g
Peanuts - 10g
Fresh Chilli - 1

Download the Recipe

Serves 2

SIMPLY SESAME
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.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn and shredded kale until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the corn & kale, the sliced cabbage, the grated carrot or carrot matchsticks, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy ostrich strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!

Mixed Sesame Seeds - 10ml
Corn - 100g
Kale - 80g
Free-range Ostrich Strips - 300g
NOMU Oriental Rub - 10ml
Asian Dressing - 100ml
Cabbage - 200g
Carrot - 240g
Fresh Coriander - 5g
Peanuts - 20g
Fresh Chilli - 1

Download the Recipe

Serves 3

SIMPLY SESAME
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.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn and shredded kale until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the corn & kale, the sliced cabbage, the grated carrot or carrot matchsticks, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy ostrich strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!

Mixed Sesame Seeds - 15ml
Corn - 150g
Kale - 120g
Free-range Ostrich Strips - 450g
NOMU Oriental Rub - 15ml
Asian Dressing - 150ml
Cabbage - 300g
Carrot - 360g
Fresh Coriander - 8g
Peanuts - 30g
Fresh Chilli - 1

Download the Recipe

Serves 4

SIMPLY SESAME
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.
CORN YOU BELIEVE IT?
Return the pan to high heat with a drizzle of oil. When hot, fry the corn and shredded kale until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
THE STEAKS ARE HIGH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich strips dry with paper towel. When hot, sear the ostrich until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the NOMU rub. Remove from the pan, reserving any pan juices, and season.
EVERYTHING ASIAN SALAD
In a salad bowl, combine the Asian dressing with a sweetener (to taste) and seasoning. Toss through the corn & kale, the sliced cabbage, the grated carrot or carrot matchsticks, ½ the picked coriander, ½ the toasted sesame seeds, and ½ the chopped peanuts.
RAINBOW ON A PLATE
Plate up the Asian slaw salad. Top with the juicy ostrich strips. Sprinkle over the remaining chopped peanuts and toasted sesame seeds. Garnish with the remaining picked coriander and the sliced chilli (to taste). Delish, Chef!