Philippine Ostrich & Crocodile Farms, Inc.

PIONEERING THE OSTRICH INDUSTRY IN THE PHILIPPINES

 

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19. STIR-FRY OSTRICH AND TOMATO

Serves 4

 

Have all the ingredients assembled near the stove before you start to cook. Serve this flavorful dish over freshly steamed rice or crisp pan-fried Chinese noodles.

 

1 pound ostrich steak, thinly sliced on the diagonal across the grain
1-1/2 tablespoons each soy sauce and sake or dry sherry
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 tablespoons peanut or corn oil
4 thin slices ginger root
4 garlic cloves, bruised
1/2 to 1 teaspoon red pepper flakes (optional)
1 yellow onion, cut into eighths and layers separated
1 green or red sweet pepper, cut into 1-1/2-inch squares
4 ripe tomatoes, each cut into eighths
1/2 to 1 teaspoon Asian sesame oil
Fresh cilantro sprigs

 

In a mixing bowl, toss together meat, soy sauce, sake, salt, and white pepper. Set aside. Heat a large wok or heavy skillet over medium-high to high heat, add peanut oil and heat until oil sizzles. Add ginger root, garlic, and red pepper flakes, if using. Stir-fry 1 minute. Add reserved meat mixture, separating slices, and stir-fry; 1 or 2 minutes. Do not overcook; meat should still be rare. Remove with a slotted spoon and set aside. Adding more oil if needed, stir-fry onion and sweet pepper until beginning to soften, about 2 minutes. Add tomatoes, cover, and heat until steam rises; about 5 minutes. Return meat to wok, add sesame oil, and stir to heat briefly. Serve immediately, garnished with cilantro sprigs.

 
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