Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Paris’ Mongolian Ostrich




Source of Recipe


Dennis R. Lamela, Assistant Specialty Room Chef, Paris, Las Vegas


List of Ingredients




5 pounds ostrich meat, cut into strips
3 oz. beef base
3 oz. soy sauce
3 oz. brown sugar
15 oz. Hoisin sauce
1 red pepper, cut into strips
1 large onion, cut into strips
1 zucchini, cut into strips
1 yellow pepper, cut into strips
2 carrots, cut into strips
cornstarch
cold water
2 pounds jasmine rice, steamed
toasted sesame seeds



Recipe



Heat olive oil in wok or large skillet. Cook ostrich meat strips over high heat until browned all over. Lift out with slotted spoon and drain on paper towel.

Lower heat; add beef base, soy sauce, brown sugar, hoisin sauce and cook gently.

Heat 2 tablespoons of olive oil in a wok or large skillet. Add vegetables and stir fry over high heat for about 2 minutes or until beginning to brown. Dilute cornstarch with some cold water. Bring sauce to a boil, thickening with a little of the cornstarch mixture. Add ostrich meat to sauce.

Place ostrich meat over jasmine rice. Place vegetables on the ostrich meat and garnish with toasted sesame seeds.