Shanghai Stir-fry

This recipe makes 2 big meals and originally a freezer meal.  (I usually make it into 3 meals but I have a small family)

6-7 lbs boneless top sirloin steaks

3/4 cup cranberry juice

1/2 cup soy sauce

1/2 cup brown sugar

3 3/4tsp minced fresh garlic (about 9 cloves)

3 3/4 minced fresh ginger

1 1/2 tsp crushed red pepper flakes (decrease to make less spicy)

Zest of 2 oranges

Rinse steak and trim excess fat.  Cutting across the grain, slice each steak into narrow strips.  Divide beef evenly for the number of meals can place each meal in a freezer bag.

Whisk together cranberry juice, soy sauce, brown sugar and zest of oranges in a medium bowl.  Divide marinade evenly over the beef.  Then add to each meal 1 1/4 tsp of garlic and ginger.  Depending on your spice level add 1/4 to 3/4 tsp crushed red pepper flakes.

Freeze or let marinade for at least 24 hours.  Completely thaw meal if frozen and pour off the marinade and reserve.  Heat 1-2 tsp oil in a large skillet over medium high add beef and stir-fry until well browned.  Remove beef from pan and keep warm.  Add marinade to skillet, reduce hear, and simmer for 3 minutes.  Return beef to pan. Add 1 can of mandarin oranges and stir to coat.  Sprinkle with 2 1/1 tsp sesame seeds.  Serve over your favorite rice.

-Natalie