This is another great recipe from Fix, Freeze, Feast. It makes 3 entrees/6 servings each.
6 lbs Boneless Top Sirloin steak
2/3 cup cranberry juice
1/2 cup soy sauce
1/2 cup packed brown sugar
3 tsp minced garlic
3 tsp minced ginger
1 1/2 tsp crushed red pepper flakes
Zest of 1 orange
On hand for cooking:
Vegetable oil
1 (11-oz) can mandarin orange slices, drained
2 tsp sesame seeds
Rinse steaks and trip excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly amoung 3 1-gallon freezer bags.
Whisk together cranberry juice, soy sauce, and brown sugar in a medium bowl. Divide the marinade evenly over the beef. Into each bag, measure 1 tsp garlic, 1 tsp ginger, and 1/2 tsp crushed red pepper. Divide the orange zest evenly amount the 3 bags.
Seal and freeze.
To prepare, completely thaw in fridge. Heat a bit of oil in large skillet over medium-high heat. Add beef and marinade and stir-fry until well browned, about 10 minutes. Add mandarin oranges and stir to coat. Sprinkle with sesame seeds and serve over rice.
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We love this one. I did notice, though, that the sauce separated just a tad when cooking, it has never done that before, I think because I used carbonated cranberry juice instead of regular it must have done that.
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