What are the main ingredients in Spicy Orange Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Butter (optional), Tinfoil

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?

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. 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 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.

What should be prepared from my kitchen to make Spicy Orange Ostrich Steak?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Milk (optional), Butter (optional), Tinfoil

Spicy Orange Ostrich Steak

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!

Spicy Orange Ostrich Steak

with roasted garlic mash & sesame seeds

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Edamame Beans
Free-range Ostrich Steak
Fresh Ginger
Garlic Head
Garlic Heads
Mixed Sesame Seeds
Orange
Oranges
Ostrich
Soy-vinegar
Sriracha
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Milk (optional)
Butter (optional)
Tinfoil

Serves 1

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!

Garlic Head - 1
Sweet Potato - 250g
Orange - 1
Soy-vinegar - 25ml
Sriracha - 10ml
Fresh Ginger - 5g
Cabbage - 100g
Edamame Beans - 50g
Free-range Ostrich Steak - 160g
Mixed Sesame Seeds - 5ml

Download the Recipe

Serves 2

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!

Garlic Head - 1
Sweet Potato - 500g
Orange - 1
Soy-vinegar - 50ml
Sriracha - 15ml
Fresh Ginger - 10g
Cabbage - 200g
Edamame Beans - 100g
Free-range Ostrich Steak - 320g
Mixed Sesame Seeds - 10ml

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!