Emu Stir-fry with Native Peppercorns
Emu Stir-fry with Native Peppercorns is a modern Australian dish featuring lean emu meat quickly cooked with native pepperberry, a spice known for its complex, lingering heat. It typically includes emu strips, native pepper, garlic, ginger, and a savory sauce, often served with rice or vegetables.
🍽️ Nutrition at a glance
This dish is very high in protein and low in fat and carbohydrates, making it a lean, nutrient-dense meal. A typical serving provides a significant amount of iron, zinc, and B vitamins, with a rough calorie estimate of 250-300 kcal per serving (excluding rice).
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 42 g |
| Carbs | 5 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Iron | 6.5 mg |
| Zinc | 4.8 mg |
| Vitamin B12 | 8.2 mcg |
| Niacin (B3) | 12 mg |
| Potassium | 520 mg |
| Phosphorus | 380 mg |
| Selenium | 28 mcg |
| Vitamin B6 | 0.9 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Emu is a traditional food of Aboriginal Australians, prized for its deep red, iron-rich meat. Native pepperberry (Tasmannia lanceolata) is a bush food that provides a unique, warming heat distinct from black pepper, with potential antioxidant properties.
