Ingredients40 m servings 479 cals
- Mix cranberry sauce and lemon juice in a bowl.
- 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.
Per Serving: 479 calories; 27.4 g fat; 32 g carbohydrates; 26 g protein; 83 mg cholesterol; 93 mg sodium. Full nutrition
ReviewsRead all reviews 3
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...