Another recipe from Fix, Freeze, Feast .. this one caught my eye because it uses cranberry juice. I just thought that was unique, so I had to try it!

This recipe calls for 9 cloves of garlic. Normally I’d use my trusty garlic press and have at it, but this time of year all I can find is purple garlic. I’ve noticed that purple garlic tends to be very sticky, and it clogs up my press, and because its so sticky, its no fun to chop by hand either. So I used my food processor (my mini chop broke the day before, so THIS is now on my amazon wish list)

Again I messed up and put the ginger and garlic into the liquids. Don’t do that!

These are shots from cooking day.

Nicely browned beef

After I added the mandarine oranges

I happened to have some rice noodles, so I tried serving on that. But rice works well too. 

Shanghai Stir-Fry
(makes 3 entrees, 6 servings each!)

• 1 tray (about 6 lbs) boneless top sirloin steaks
• 2/3 cup cranberry juice
• 1/2 cup soy sauce
• 1/2 cup packed brown sugar
• 3 teaspoons minced garlic (about 9 cloves)
• 3 teaspoons minced ginger
• 1 1/2 teaspoons crushed red pepper flakes
• zest of one orange
• 3 one gallon freezer bags, labeled (or 8 – 9 quart sized for half portions)

1. Rinse steaks and trim excess fat. Cutting across the grain, slice each steak into narrow strips. Divide beef evenly among the freezer bags. (I use a kitchen scale)
2. Whisk together cranberry juice, soy sauce, and brown sugar. Divide the marinade evenly over the beef. Into each bag, measure 1 teaspoon garlic, 1 teaspoon ginger, and 1/2 teaspoon crushed red pepper. Divide orange zest evenly between the bags. 
3. Seal and freeze.