1 can (11 oz) Mandarin Oranges
2 tbsp cornstarch
1 1/2 pounds beef top sirloin steak, cut into strips
1 1/2 tbsp ground ginger
1 tbsp cooking oil
1 can (14 oz) whole berry cranberry sauce
1 cup thinly sliced green onion
Hot cooked rice
1. Drain pineapple & oranges, reserving juice; set fruit aside. In a small bowl, combine the cornstarch & juices until smooth; set aside.
2. In a large skillet, stir fry beef & ginger in oil until meat is no longer pink. Add the cranberry sauce, onions & pineapple. Stir cornstarch mixture & gradually add to skillet; cook & stir until slightly thickened. Gently stir in oranges. Serve with rice.
Feeds about 7.
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