 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 7 |
|
A wonderful blend of fruity flavors with just the right touch of ginger makes this fabulous stir-fry dish a winner with our family, writes Jill Cox of Lincoln, Nebraska. I came up with the recipe one night while experimenting with ways to do something new with beef strips! Ingredients:
1 can (14 ounces) pineapple tidbits |
1 can (11 ounces) mandarin oranges |
2 tablespoons cornstarch |
1-1/2 pounds beef top sirloin steak, cut into strips |
4-1/2 teaspoons minced fresh gingerroot |
1 tablespoon olive oil |
1 can (14 ounces) whole-berry cranberry sauce |
1 cup thinly sliced green onions |
hot cooked rice |
Directions:
1. Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
2. In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.
|
|