Beef Cranberry Stir Fry

Beef Cranberry Stir Fry


Serves 6 to 8

1 ½ lbs. lean sirloin beef, cut into 1/8 inch thick strips
1/2 lb. Chinese pea pods
1 small onion, halved and sliced
1 red bell pepper, cut into strips
4 cloves garlic, finely chopped
½ cup Paradise Meadow® sweetened dried cranberries
2 tablespoons extra virgin olive oil

2 tablespoons tamari sauce
2 tablespoons dry red wine
1 teaspoon cornstarch
6 tablespoons water or beef stock


In a small bowl, combine the ingredients for the sauce, mix well and set aside.

In a large, heavy skillet or wok, heat the olive oil until hot and add all of the ingredients except the cranberries. Stir briskly until the beef is thoroughly cooked and the vegetables are tender.

Reduce the heat to medium. Stir the sauce and add to the skillet. Stir constantly, until the sauce begins to boil. Add the cranberries and continue to stir and boil until the sauce thickens. Serve over brown rice or noodles.

Credit to: Rubies in the Sand by: Bonnie Kavanagh and Fred Bottomley.