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Cranberry Beef Stir Fry

Rated as 3.25 out of 5 Stars

"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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40 m servings 479
Original recipe yields 6 servings


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  1. Mix cranberry sauce and lemon juice in a bowl.
  2. 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.
  3. 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

Per Serving: 479 calories; 27.4 32 26 83 93 Full nutrition

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Read all reviews 4
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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...

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...

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 th...

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 ...