Ostrich steak stir-fry with baby marrow noodles

A high cooking heat and lip-smacking sauce will keep this meat succulent and savoury.

Less than 45 minutes

Serves 2


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  • 2 Tbsp (30ml) peanut oil or olive oil
  • Salt and milled pepper
  • 500g ostrich steaks, sliced into strips
  • 1 red onion, sliced into wedges
  • 2 cloves garlic, chopped
  • 3 Tbsp (45ml) soy sauce (use low sodium for a healthier option)
  • 3 Tbsp (45ml) balsamic vinegar
  • 1 tsp (5ml) honey
  • 1 packet (330g) PnP baby marrow tagliatelle (or 1 punnet baby marrow, peeled with a vegetable peeler and cut into matchsticks)
  • Fresh coriander, toasted cashew nuts and sesame seeds, for serving



  1. Heat oil in a pan over high heat until almost smoking.
  2. Season steak strips and stir-fry for 2-3 minutes. Remove and set aside.
  3. Fry onion and garlic for a minute or until softened.
  4. Add soy sauce, balsamic and honey and cook for 3-5 minutes, or until sauce has thickened.
  5. Return strips to pan to heat through.
  6. Serve meat on a bed of baby marrow tagliatelle and top with coriander, nuts and a sprinkling of sesame seeds.


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