High-protein sliced ostrich with amaranth

High-protein sliced ostrich with amaranth: tender ostrich steak, green beans and nutty amaranth in an easy dish with plenty of protein.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 540 kcal per serving
• Protein: 42 g
• Fat: 16 g
• Carbs: 55 g

Ingredients

• 400 g ostrich steak
• 200 g green beans
• 150 g amaranth
• 300 ml homemade vegetable stock (no yeast extract)
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper

Method

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

1. Rinse the amaranth in a sieve with hot water and cook it in the vegetable stock until it's soft and has absorbed the liquid.
2. Trim the green beans, cut off the ends and blanch them in salted water until tender-crisp. Then drain well.
3. Cut the ostrich steak into strips. Heat a frying pan with olive oil and sear the meat briefly over a high heat.
4. Add the green beans to the meat in the pan and toss everything together. Season with salt and pepper.
5. Leave the ostrich to rest in the pan for a moment so the flavours come together.
6. Serve the sliced ostrich with the green beans and the amaranth straight away.

Good to know

When it needs to be quick but can still be a little special, this dish is just right. Savoury, simply flavoured and not too heavy.

Swaps

Ostrich steak → turkey breast (also plenty of protein and mild in flavour); amaranth → quinoa (also provides protein and minerals); green beans → broccoli (also provides vitamin C and fibre); olive oil → ghee (heat-stable and full of flavour; contains milk).

Cooking tips

Shop-bought stock often contains yeast extract. For low-histamine cooking, make your own.

Allergens

The dish is naturally gluten-free, as long as the vegetable stock is gluten-free. The main allergen to watch for here is celery, which stock may contain. For pregnancy and for children, it's well suited when the meat is cooked right through.

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