2 tsp Asian sesame oil

2 tsp minced gingerroot

2 large garlic cloves, finely minced

2 tsp. rice vinegar

1-2 tsp. sugar

1/2 tsp. freshly ground white pepper

1 1/2 T. lightly toasted sesame seeds

1 pound ostrich filet, partially frozen for easy slicing

Fresh cilantro sprigs (optional)

 

Mix together soy sauce, oil, and gingerroot. Garlic, vinegar, sugar, pepper, and sesame seeds. Slice meat on diagonal 1/8 to 1/4 inch thick and add to soy mixture. Toss well to coat all the slices and let stand at room temperature for 1 hour.  Prepare grill. Thread meat on skewers. Place skewers on grill rack, not touching each other. Grill over medium-hot to hot coals, basting once or twice with marinade, until meat is lightly browned, about 2 minutes on each side. Cook rare to medium-rare. Do not overcook. Arrange on a clean serving plate and garnish with cilantro. May want to use Southeast peanut sauce for dipping.