High-protein ostrich steak with asparagus and amaranth

High-protein ostrich steak with asparagus and amaranth: a fresh recipe with plenty of protein, tender ostrich meat, green asparagus, amaranth and fresh lemon.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 420 kcal per serving
• Protein: 42 g
• Fat: 12 g
• Carbs: 32 g

Ingredients

• 300 g ostrich steak
• 400 g asparagus
• 100 g amaranth
• 300 ml vegetable stock
• 2 tbsp olive oil
• 1 unwaxed lemon
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve

1. Rinse the amaranth with hot water in a fine sieve. Bring it to the boil in the vegetable stock, then cover and leave to swell until soft.
2. Wash the asparagus, remove the woody ends and cut the spears into pieces. Fry in olive oil until tender-crisp and season with salt and lemon juice.
3. Heat olive oil in a second frying pan. Fry the ostrich steak on both sides until browned on the outside and still juicy inside. For children and in pregnancy, cook it right through.
4. Season the ostrich steak with salt and pepper. Let the meat rest briefly, then slice it.
5. Fluff up the amaranth with a fork. Check the seasoning of the asparagus and meat once more.
6. Divide the amaranth and asparagus between plates and lay the ostrich steak slices on top. Serve with a little lemon juice if you like.

Good to know

When you want something a bit special, this dish is just right. It's simple in flavour, not heavy and still a proper meal.

Swaps

Ostrich steak → rump steak (also provides protein and iron); amaranth → quinoa (contains protein and magnesium); asparagus → broccoli (provides fibre and vitamin C); olive oil → ghee (heat-stable and full of flavour; contains milk)

Allergens

Naturally free from milk and egg; check the ingredients of the vegetable stock. For children, cook the meat right through – and the same applies in pregnancy.

Dairy-free recipes