Stir-Fry Ostrich and Tomato

• 1 pound ostrich steaks sliced
• 1 1/2 tablespoons soy sauce, tamari
• 1 1/2 tablespoons sherry dry
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon peanut oil
• 4 each ginger root
• 4 each garlic cloves bruised
• 1/2 teaspoon red pepper flakes
• 1 each yellow onion cut into eights
• 1 each sweet red bell peppers
• 4 each tomatoes cut into eighths
• 1/2 teaspoon sesame oil

1. In a mixing bowl, toss together meat, soy sauce, sake, salt and white pepper; set aside.
2. Heat a large wok or heavy skillet to medium-high to high heat.
3. Add peanut oil and heat until oil sizzles.
4. Add ginger root, garlic, and red pepper flakes.
5. Stir-fry 1 minute.
6. Add reserved meat mixture, separating slices, and stir-fry 1 to 2 minutes.
7. Do not overcook.
8. Remove the meat with a slotted spoon and set aside.
9. Adding more oil as needed, stir-fry onion and bell pepper until they begin to soften (about 2 minutes).
10. Add tomatoes, cover, and heat until steam rises (about 5 minutes).
11. Return meat to wok, add sesame oil, and stir to heat briefly.
12. Serve immediately and garnish with cilantro sprigs.

soy sauce, sherry dry, salt, white pepper, peanut oil, ginger root, garlic, red pepper, yellow onion, sweet red bell peppers, tomatoes, sesame oil

Taken from recipeland.com/recipe/v/stir-fry-ostrich-tomato-41735 (may not work)