Pan-seared Ostrich Steaks With Egg Noodles and Mushrooms (RECIPE)

A leaner dinner option which does not skimp on flavor!


  • A knob of butter for frying
  • 105g sliced button mushrooms
  • 114g hand-shelled peas
  • 43g kale
  • 85g egg noodles
  • 1-2 tbsp chunky salsa of your choice
  • 177g ostrich cubes
  • 1 tbsp soy sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • 1/4 tsp salt and pepper
  • 1 tsp mixed herbs
  • 1/4 tsp paprika
  • 1 tsp liquid smoke
  • 1 tbsp honey
  • 1 tbsp Worstershire sauce
  • 1 tbsp ketchup
  • 1 tsp minced garlic
  • 1 small bunch of coriander, finely chopped
  • 1/2 tsp crushed chilies
  • 1/4 red onion, finely chopped


  1. In a medium mixing bowl, combine honey, soy sauce, liquid smoke, ketchup, Worstershire sauce, garlic powder, onion powder, salt and pepper, mixed herbs, cumin, and paprika. Marinate the ostrich cubes in the sauce mix for about an hour before you start cooking.
  2. Heat butter in a skillet and fry minced garlic, onion, chilies, and coriander over a medium heat until the onion is translucent.
  3. Add the mushrooms and saute until they are semi-cooked, then add the peas and kale. Once the vegetables are cooked, remove from the skillet and plate, and deglaze the pan with some water.
  4. Add salsa and noodles to the pan with some salt to taste. Cook noodles according to package instructions. Once they are done, remove and plate.
  5. Once again, deglaze the pan, then add some more butter. Add ostrich cubes and marinade to the pan and sear until the meat is browned on all sides. Remove from pan and serve hot with any dressing of your choice, chopped avocado, or more salsa!