Cranberry Beef Stir Fry Recipes

Steps:

• Cut the meat into large chunks. Tip 2 tbsp flour with some salt and pepper into a large food bag, add the beef and shake to coat the pieces. Thinly slice the onions.
• Heat 2 tbsp olive oil in a large heavy-based pan. Add the beef and fry on all sides until evenly browned. You may need to do this in two batches. Remove to a plate.
• Heat 1tbsp oil in the pan if you need it, then add the onions and fry quickly for 5 minutes until tinged brown. Return the beef to the pan and add the wine and stock. Bring to the boil, stirring to scrape up the juices. Sprinkle with salt and pepper.
• Reduce the heat, cover tightly with a lid and cook at a gentle simmer for 11⁄2 hours until the beef is tender. Stir in the cranberry sauce, taste and add more seasoning if necessary. Simmer for a further 5 minutes and serve with mash, and a scattering of flatleaf parsely.

Steps:

• In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add the cranberries, water chestnuts, apple juice, brown sugar, cumin, lime zest, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes., Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion.

Steps:

• In a nonstick skillet or wok, stir-fry garlic in oil for 30 seconds. Add carrots; stir-fry for 2 minutes. Add turkey, zucchini and bean sprouts; stir-fry 3 minutes longer. Combine cranberry sauce, apple juice, soy sauce and vinegar; stir into skillet. Bring to a boil., Combine cornstarch and cold water until smooth; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly and turkey juices run clear. Serve over rice.

Steps:

• Season steak strips with Cavender's all purpose Greek seasoning, toss to coat well and set aside at room temperature for about one hour to marinate.
• Add 1 tablespoon oil to a wok or large fry pan, stir fry the steak over a high heat for 2 to 3 minutes, until browned all over. Transfer to a plate and set aside.
• Add remaining oil and butter to wok or large fry pan and sauté garlic, mushrooms, celery, peppers, carrots and onions over high heat for 1-2 minutes. Season to taste.
• Reduce heat to medium and add sauteed steak strips back to to pan.
• Mix corn starch and soy sauce into beef broth until smooth. Stir into meat and vegetable mixture. Cook until clear and thickened.
• Serve over rice or pasta.

Steps:

• Toss beef in bowl with soy sauce and sherry.
• Cover and marinate for 30 minutes.
• Heat oil in wok, or wide frying pan.
• Add garlic and ginger and saute over high heat.
• Add drained beef (reserve marinade).
• Stir fry until meat is brown.
• Add scallions, celery, carrots, broccoli and mushrooms.
• Cover and steam about 5 minutes.
• Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
• Heat to boiling.
• Cook until thickened.
• Serve over rice.