Another one of my husband's last-minute creations with the few random ingredients we had on hand. Turned out surprisingly good tasting! Serve over white rice.

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Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix cranberry sauce and lemon juice in a bowl.

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  • Heat a large skillet over medium heat; cook and stir broccoli, carrot, snap peas, and onion in hot skillet until tender, about 5 minutes. Transfer vegetables to a plate. Return skillet to stove and heat olive oil and garlic over medium heat. Add beef; cook and stir beef until browned, about 5 minutes.

  • Stir vegetables, cranberry sauce mixture, and ginger into beef and continue to cook until cranberry sauce is melted and vegetables and beef are coated, about 5 minutes more.

Nutrition Facts

479 calories; protein 26g 52% DV; carbohydrates 32g 10% DV; fat 27.4g 42% DV; cholesterol 83.5mg 28% DV; sodium 93mg 4% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2019
This recipe get 4-stars O-N-L-Y after significant changes. I used leftover BBQ beef steak and added more veggies. I eliminated the lemon juice I added some soya sauce Chinese 5-Spice and made a VERY nice Cranberry - Asian Stirfry that can be modified with seafood or chicken. The cranberry sauce is a nice change!! Read More

Most helpful critical review

Rating: 3 stars
02/26/2016
My mother and rest of family really liked this dish. However I was not as impressed with it. I took out the carrots and snap peas and put in pepper stir fry instead. Don't get me wrong it tasted good but I just wouldn't eat a second helping. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
02/26/2016
My mother and rest of family really liked this dish. However I was not as impressed with it. I took out the carrots and snap peas and put in pepper stir fry instead. Don't get me wrong it tasted good but I just wouldn't eat a second helping. Read More
Rating: 2 stars
05/26/2014
Not a fan of this. I added more vegs. and an extra clove of garlic. This did not cook as quickly as recipe stated. I liked the tang from the cranberry sauce on the vegs while hubby disliked the whole dish. I think this would have been better using round steak cut into thin strips. Read More
Rating: 4 stars
01/31/2015
I really liked this. so did most of my family. I made this mostly as written I did substitute chopped cabbage for the peas 'cause that's what I had on hand. I felt the garlic went well with the cranberry sauce. I had a little trouble getting the cranberry sauce to melt all the way next time I might try melting it in the microwave before adding it to the skillet or I might try a can of whole berry cranberry sauce. I cooked this quite a bit longer than the recipe calls for but one of my guilty secrets is that I really like my broccoli mushy. I know not the healthiest way to eat it but IMO the tastiest. A side note to those of you needing to use up cranberry sauce it goes really well with curry too. Read More
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Rating: 4 stars
04/03/2019
This recipe get 4-stars O-N-L-Y after significant changes. I used leftover BBQ beef steak and added more veggies. I eliminated the lemon juice I added some soya sauce Chinese 5-Spice and made a VERY nice Cranberry - Asian Stirfry that can be modified with seafood or chicken. The cranberry sauce is a nice change!! Read More