Ostrich meat is not common in the Philippines. I’m sure that cost is a significant factor. It used to sell at PhP 600.00+ per kilo and only Shopwise in Libis, Quezon City, had it. It was a surprise to find ostrich meat at the Antipolo branch of Shopwise. The price had gone down too to PhP 423.75 per kilo. Not bad since there’s hardly any wastage when cooking ostrich meat. No fat or bones to discard. And since ostrich meat cooks so fast, it doesn’t shrink so much either.
That’s about half a kilo of ostrich meat in the photo. Cooked with vegetables as a stir fry dish, it was more than enough for a family of four. I actually used less than half for the stir fry. I cooked the rest as mini steaks. Not a good idea. They turned dry and tough before they were fully cooked.
So, if I am to make a recommendation, I say cut the ostrich meat into very thin slices (like sukiyaki cut beef) and cook them fast in a little (very hot) oil.
Ostrich and Vegetables Stir Fry
- Cut the ostrich meat into slices about 1/8-inch thick then cut into strips about half an inch wide and two inches long. Sprinkle with salt and pepper. Mix well. Set aside.
- Cut the cauliflower into florets.
- Peel and cut the carrot into bite-size pieces.
- Cut and discard both ends of the bell pepper. Scrape off the seeds. Dice.
- Trim the snow peas by pinching off the ends and pulling off the stringy sides.
- Thinly slice the shallots.
- Mince the garlic.
- Stir the oyster sauce, starch, sesame seed oil and sugar in half a cup of water.
- Heat the cooking oil in a wok or large frying pan.
- Add the cauliflower first because they will take the longest to cook. Stir fry for about half a minute then add the carrots. Stir fry for another half minute before adding the snow peas and the bell pepper. Sprinkle with salt and pepper. Continue stir frying for about 30 seconds then transfer the vegetables to a plate.
- In the remaining oil, add the ostrich meat, garlic and shallots. Cook just until the meat changes color. Return the vegetables to the cooking pan. Pour in the starch solution and cook, stirring, until the sauce thickens and clears.
- Serve at once with hot rice or over cooked egg noodles.