John Myers
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Poultry: Ostrich Steaks with Colorful Vegetables from Wok
The perfect poultry: ostrich steaks with colorful vegetables from wok recipe with a picture and simple step-by-step instructions.
the steaks
- 600 g Ostrich steaks
- 2 tablespoon Clarified butter
- Salt and pepper
the vegetable
- 1 piece Kohlrabi fresh
- 3 piece Carrots
- 1 piece Zucchino
- 1 piece Fennel bulb
- 1 piece Onion
- 1 pole Leek
- 5 piece Mushrooms brown
- 1 tablespoon Grained vegetable broth *
- Salt and pepper
- 1 tablespoon Clarified butter
first the vegetables
- Wash, clean or peel all vegetables and cut everything into bite-sized pieces. Heat the clarified butter in a wok and gradually add the vegetables. First fennel, carrots and kohlrabi, then onion and leek and finally zucchino and mushrooms.
- Season with vegetable stock powder, salt and pepper and cook for about 10-15 minutes, stirring constantly.
the steaks
- Pat the meat dry. Heat the clarified butter in a pan very high and fry the steaks on both sides for 3 minutes each. Then let it rest for another five minutes. Now pepper and salt.
- Please always fry the ostrich steaks completely, because this is poultry.
- Arrange with the vegetables on warmed plates.
- Ostrich meat is dark, has short fibers, almost no fat and therefore dries quickly. It is difficult to classify in terms of taste. A bit like beef, but not as strong.
- * Link to spice mixes: Granulated vegetable broth
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