Shanghai Stir-Fry

This has become a family must-have since making this last month! It's from my new favorite cook book, Fix, Freeze and Feast . It's super simple to do and delicious to eat. If you want to add Chinese vegetables or lo mien noodles, it's simple to add them at the end. Yum!

Shanghai Stir Fry

(Makes 3 entrees, 6 servings each)

Ingredients:

1 Tray (about 6 lbs) of boneless top sirloin steaks

2/3 c. cranberry juice

1/2 c. soy sauce

1/2 c. packed brown sugar

3 t. minced garlic (9 cloves)

3 t. minced ginger (I used paste)

1 1/2 t. crushed red pepper flakes

zest of one orange

On Hand for Cooking Each Entrees:

2 t. vegetable oil

1 (11 oz.) can of mandarin orange slices, drained

2 t. sesame seeds

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly between the 3 freezer bags.

2. Whisk together juice, soy sauce and brown sugar in a medium bowl. Divide the marinade evenly over the beef. Into each bag, measure 1 t. garlic, 1 t. ginger and 1/2 t. crushed red pepper. Divide the orange zest evenly among the bags.

3. Seal and freeze.

To Cook one Entree:

1. Completely thaw in the refrigerator.

2. Pour off the marinade and reserve. Heat oil in a large skillet over med.-high heat. Add beef and stir-fry until well browned, about 10 minutes. Remove beef from pan and keep warm. Add marinade to the skilled, reduce heat, and simmer for 3 minutes. Return beef to pan. Add mandarin oranges and stir to coat. Sprinkle with sesame seeds. Serve over rice.