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Where to buy emu meat
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featured recipe for July/August 2001
 Sunshine Emu Stir Fry
from Red Oak Farm
1/4 cup orange juice
1 1/2 tablespoons cornstarch
1 pound emu flank steak, cut into 1/8 to 1/4 inch strips
3/4 cup beef broth
1 1/2 tablespoons reduced sodium soy sauce
2 1/2 teaspoons vegetable oil
1 clove garlic, minced
1 tablespoon minced fresh ginger
1 1/2 cups snow peas
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice
In a shallow glass pan mix orange juice and cornstarch. Add meat and toss
gently. Cover and chill for 1 hours.
Drain meat and discard juice mixture. In a small bowl combine the broth
and soy sauce, set aside.
In a wok or large skillet, heat oil over medium heat. Add garlic and
ginger; stir-fry for 30 seconds. Add emu, stir-fry for 3
minutes. Add rest of vegetables; stir-fry for around 5 minutes or
until crisp tender. Stir in broth mixture.
To serve, place 1/2 cup ricer on each plate. Top with Sunshine Emu Stir
Fry. Serves 4.
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