Source of Recipe
Master Chef Don Easley
serves 4 - 6
List of Ingredients
1 pound ostrich or emu fajita strips or skirt steak sliced then cut into 1” lengths
1 teaspoon salt
½ teaspoon black pepper
1 small onion, chopped
1 small green or red pepper, chopped
1 cup Orzo, uncooked (rice shaped pasta)
2 teaspoons chopped garlic
¼ cup red wine
2 cups chicken or beef broth
Season meat with salt and pepper.
Spray a non-stick skillet and add meat, stirring constantly until meat is just brown.
Remove meat from pan and add onion, green pepper and garlic. Stir mixture for 2 - 3 minutes; do not let garlic brown.
Remove vegetable mixture form pan and combine with meat in a 1 ½ quart covered casserole dish.
Add wine to pan; return to heat and stir to remove all residue from the skillet.
Pour wine with remaining ingredients into disk and bake in a 350°F oven for 30 minutes or until orzo is soft.