Emu Stir-fry with cashews

500g emu (almost any cut can be used for this recipe)

1 tbsp soy sauce

2 tbsp oyster sauce

Unsalted cashews

1 tbsp oil

Remove any signs of fat and sinew from the meat. Slice thinly across the grain, approx 3-4mm thick. Pour oil into wok and heat until very hot. Put meat in wok and stir quickly for about 1 minute. Add sauces and cashews and continue stirring another minute or until cooked. Remove from heat immediately and serve. Serves 4.