Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 450 grams of ostrich fillet into strips and marinate in 1 tablespoon of olive oil, 1 teaspoon of ground sumac, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper for 15 minutes.

2. 2

   Prepare your vegetables by thinly slicing 1 large onion, 1 red bell pepper, 1 yellow bell pepper, 2 medium carrots, and shredding 1 cup of cabbage and trimming 1 cup of green beans, then mince 2 garlic cloves and 1 tablespoon of fresh ginger.

3. 3

   Heat 1 tablespoon of olive oil in a large wok or skillet over high heat, then add the marinated ostrich strips and stir-fry for 3 to 4 minutes until browned and mostly cooked through, removing the ostrich from the wok and setting it aside.

4. 4

   Add the sliced onion to the same wok and sauté for 2 to 3 minutes until softened, then stir in the minced garlic and ginger along with 0.5 teaspoon of paprika, 0.5 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, cooking for 1 minute until fragrant.

5. 5

   Introduce the sliced carrots, bell peppers, shredded cabbage, and green beans to the wok, then stir-fry for 5 to 7 minutes until the vegetables are tender-crisp.

6. 6

   Return the cooked ostrich to the wok and stir in 2 tablespoons of tomato paste and 0.5 cup of vegetable stock, bringing the mixture to a simmer and cooking for 2 to 3 minutes to allow the sauce to thicken slightly.

7. 7

   Season the dish with an additional 0.5 teaspoon of ground sumac, 0.25 teaspoon of salt, and 0.25 teaspoon of black pepper to taste, and then serve immediately.