Main Meals

Pan-fried ostrich steaks with ginger and gooseberries

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15 minutes
15 minutes
Wine/Spirit Pairing
Cloof Pinotage

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  • 1 T olive oil
  • A few sprigs fresh thyme
  • 1 clove garlic
  • 500 g ostrich steak
  • Sea salt and freshly ground black pepper
  • 1 cup beef stock
  • 2 T preserved ginger, chopped
  • 1 T ginger syrup
  • 1/4 t fresh ginger, grated
  • 1 T lemon juice
  • 200 g Cape gooseberries
  • 1/2 t soya sauce
  • Steamed Asian salad greens, for serving
  • Jasmine rice, steamed, for serving

Gently heat the olive oil with the thyme and garlic. When fragrant, add the ostrich steaks and fry until nicely browned on both sides but still rare. Remove the steaks from the pan and season. Pour off the fat and discard the thyme and garlic.

Add the stock, preserved ginger, ginger syrup, fresh ginger and lemon juice. Bring to a bubble and simmer for a few minutes until slightly reduced.

Add the berries and steaks and heat through, then add the soya sauce.

Serve with steamed greens and jasmine rice.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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  • Monique Raddall
    14 April 2016

    Tried this last night and the ginger compliments the Ostrich so nicely.

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