Ostrich & Bean Salad - asian-style
Perfect Summer dinner for all but especially those on a Banting diet.
Ingredients
- 500 g ostrich steak
- 15 ml fresh ginger grated
- 2 garlic clove finely grated
- 15 ml olive oil
- black pepper ground
Salad
- 125 ml bean sprouts optional
- 200 g mangetout blanched
- 200 g green bean fine, blanched
- 100 g baby spinach
- 60 ml coconut flakes toasted
- 80 ml fresh coriander leaves - torn
- 80 ml fresh mint leaves - torn
Dressing
- 2 lime Juice of - large limes
- 30 ml soy sauce
- 10 ml honey replace with xylotol for banting
- 5 ml Sesame oil
- 2 red chilli chopped
- 10 ml fresh ginger finely grated
Instructions
- Rub steaks in ganger, garlic, oil and pepper, and marinate for 30 minutes.
- Meanwhile blanch the beans and mangetout. Toss salad ingredients together in a bowl. (Place in the fridge if you don't like a slightly warm salad.)
- Heat a pan over high heat and sear ostrich until cooked to your liking (approx 3 min per side). Let meat rest for 5 minutes, then slice into bite-sized pieces.
- Whisk dressing ingredients together. Place ostrich pieces into salad, toss, pour salad dressing over salad to serve. Season with salt and pepper to your liking.
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