Vilafonté’s No Noodle Ostrich Stir-fry

We all know that local is lekker, but local is very lekker when you combine a uniquely South African meat with Asian flavours. Juicy ostrich slices adorn a base of peanutty Pad Thai-coated green beans, carrots & cabbage. Finished with chilli flakes & crunchy peanuts for extra punch.

Vilafonté’s No Noodle Ostrich Stir-fry

with green beans

4.6

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
  • Paper Towel
  • Butter
Photo of Vilafonté’s No Noodle Ostrich Stir-fry
  1. 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 lemon juice (to taste), 10ml of sweetener (to taste), and 50ml of water. Set aside.

  2. ALL TOGETHER NOW!

    Place a pan or wok over 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. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.

  3. Ostrich

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  4. NO TO NOODLES, YES TO YUM!

    Plate up the noodle-less stir-fry and top with the Ostrich slices. 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

  • Lemon Juice - 15ml

  • Onion - 1

  • Green Beans - 80g

  • Cabbage - 100g

  • Carrot - 120g

  • Free-range Ostrich Fillet - 150g

  • Peanuts - 10g

  1. 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 lemon juice (to taste), 20ml of sweetener (to taste), and 100ml of water. Set aside.

  2. ALL TOGETHER NOW!

    Place a pan or wok over 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. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.

  3. Ostrich

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  4. NO TO NOODLES, YES TO YUM!

    Plate up the noodle-less stir-fry and top with the Ostrich slices. 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

  • Lemon Juice - 30ml

  • Onion - 1

  • Green Beans - 160g

  • Cabbage - 200g

  • Carrot - 120g

  • Free-range Ostrich Fillet - 300g

  • Peanuts - 20g

  1. 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 lemon juice (to taste), 30ml of sweetener (to taste), and 150ml of water. Set aside.

  2. ALL TOGETHER NOW!

    Place a pan or wok over 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. Fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.

  3. Ostrich

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  4. NO TO NOODLES, YES TO YUM!

    Plate up the noodle-less stir-fry and top with the Ostrich slices. 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

  • Lemon Juice - 45ml

  • Onions - 2

  • Green Beans - 240g

  • Cabbage - 300g

  • Carrot - 240g

  • Free-range Ostrich Fillet - 450g

  • Peanuts - 30g

  1. 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 lemon juice (to taste), 40ml of sweetener (to taste), and 200ml of water. Set aside.

  2. ALL TOGETHER NOW!

    Place a pan or wok over 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. Fry until slightly softened but still crunchy, 3-4 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season.

  3. Ostrich

    Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.

  4. NO TO NOODLES, YES TO YUM!

    Plate up the noodle-less stir-fry and top with the Ostrich slices. 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

  • Lemon Juice - 60ml

  • Onions - 2

  • Green Beans - 320g

  • Cabbage - 400g

  • Carrot - 240g

  • Free-range Ostrich Fillet - 600g

  • Peanuts - 40g

Frequently Asked Questions

What is the preparation time for Vilafonté’s No Noodle Ostrich Stir-fry?

The preparation time for Vilafonté’s No Noodle Ostrich Stir-fry with green beans is between 25 and 40 minutes.

What is the total time required to make Vilafonté’s No Noodle Ostrich Stir-fry with green beans?

The total time required to make Vilafonté’s No Noodle Ostrich Stir-fry with green beans is between 40 and 55 minutes.

How many servings does Vilafonté’s No Noodle Ostrich Stir-fry provide?

4 servings

What are the main ingredients in Vilafonté’s No Noodle Ostrich Stir-fry?

Cabbage, Carrot, Dried Chilli Flakes, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Onion, Onions, Ostrich, Pad Thai Base, Peanut Butter, Peanuts

What is the nutritional information of Vilafonté’s No Noodle Ostrich Stir-fry?

Calories: 1296, Carbs: 51 grams, Fat: grams, Protein: 79.5 grams, Sugar: 22 grams, Salt: 1948 grams

How do I prepare Vilafonté’s No Noodle Ostrich Stir-fry?

ALL TOGETHER NOW!: Place a pan or wok over 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. Fry until slightly softened but still crunchy, 2-3 minutes (shifting occasionally). Pour in the Pad Thai sauce. Loosen with a splash of water if too thick. Remove from the heat and season. 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 lemon juice (to taste), 20ml of sweetener (to taste), and 100ml of water. Set aside. OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. NO TO NOODLES, YES TO YUM!: Plate up the noodle-less stir-fry and top with the ostrich slices. Sprinkle over the chopped peanuts and the remaining chilli flakes (to taste). Dive in!

What should be prepared from my kitchen to make Vilafonté’s No Noodle Ostrich Stir-fry?

Cabbage, Carrot, Dried Chilli Flakes, Free-range Ostrich Fillet, Garlic Clove, Garlic Cloves, Green Beans, Lemon Juice, Onion, Onions, Ostrich, Pad Thai Base, Peanut Butter, Peanuts

How many calories does Vilafonté’s No Noodle Ostrich Stir-fry have?

1296 calories

How much fat content does Vilafonté’s No Noodle Ostrich Stir-fry have?

grams

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