Wipe meat with kitchen towelling.
Mix chilli sauce and ginger together and place in a shallow dish.
Add ostrich and allow to marinade for about 30 minutes.
Pour excess marinade into a non-stick pan and heat to bubbling point.
Add ostrich and cook over a high heat, turning once, until cooked to desired readiness - about 6 to 8 minutes for rare. Don't overcook ostrich: its' low fat content turns it dry and rubbery in the blink of an eye.
About a minute before the end of cooking time, add a squeeze of lemon juice an handful of chopped herbs.
Serve with steamed broccoli which is fab with this dish, drizzle with rice wine vinegar and scatter with toasted sesame seeds.
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