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Ostrich And Cashew Stir-Fry

Ostrich And Cashew Stir-Fry

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This flavourful stir-fry is made with succulent ostrich, peppers, onion, carrots, mange tout, fresh coriander, soy sauce, ginger and cashew nuts; all served on a bed of rice noodles.

Preparation time


500 g ostrich fillet
5 ml Robertsons meat tenderizer
30 ml vegetable oil
10 ml Robertsons Barbecue Spice
1 ml Robertsons crushed chillies (or add more to taste)
1 large onion, sliced thinly
15 ml fresh ginger, grated
2 carrots, peeled and cut into thin strips
1 large yellow pepper, cut into thin strips
1 large red pepper, cut into thin strips
250 ml mange tout, sliced in half lengthways
4 nests rice noodles, cooked or soaked in hot water to soften
250 ml plain cashew nuts, roughly chopped
15 ml soy sauce
15 ml sweet chilli sauce
fresh coriander, chopped

Preparation method

Lightly dampen the ostrich fillet with water and rub with Robertsons Meat Tenderiser, before cutting into medium strips.
Place a wok OR a large non-stick frying pan on medium-high heat, add most of the vegetable oil. Add the ostrich fillet, Robertsons Barbecue Spice, Robertsons Crushed Chillies and some salt and stir-fry for a few minutes until cooked. Remove from the wok and keep aside and warm.
Add the rest of the oil to the wok, add the onion and ginger and cook for 2 minutes. Add the rest of the vegetables and the cashew nuts and stir fry for a further 3 to 4 minutes until the vegetables are almost tender but still crisp.
Add the rice noodles and ostrich back to the wok and stir on the heat for about 2 minutes. Add the soy sauce and the sweet chilli sauce, toss to coat and add the fresh coriander.
Eat immediately.

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