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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258

Copyright 1998 -2012
All Rights Reserved
Red Oak Farm
Revised: almost weekly


Sunshine Emu Stir Fry

  • 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 hour.

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 rice on each plate.  Top with Sunshine Emu Stir Fry.  Serves 4.

*We have been meaning to get a wok, but in the meantime the 18" cast iron skillet does just fine.

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