Friday, February 5, 2010

Shanghai Stir-Fry

2 lbs raw boneless top sirloin steaks, cut into narrow strips
1/3 c cranberry juice
3 T soy sauce
3 T packed brown sugar
1 t. minced garlic
1 t. minced ginger
1/2 t. crushed red pepper flakes
1 T orange zest

Combine all ingredients above in a large freezer bag. Mix well, seal and freeze.
*you will also need an 11oz can of mandarin orange slices (drained) and 2 t. vegetable oil on hand in your pantry for serving day*

Serving Day: Thaw completely in fridge. Pour off marinade and reserve. Heat oil in a large skillet over medium-high heat. Add beef and stir-fry until well-browned, about 10 minutes. Remove beef from pan and keep warm. Add marinade to skillet, reduce heat, and simmer for 3 minutes. Return beef to pan. Add mandarin oranges and stir to coat. Garnish with sesame seeds, if desired.

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