Okay so up until a minute ago I had no idea what this recipe was called! Beef cranberry stir fry is what I typed while scrutinizing the image that I took earlier. After 5 days of absolute hellish flu I am happy to be back in the kitchen. Well I have been in the kitchen making all kinds of food but today was different I was standing without a bout of heat from the flu!
Beef Cranberry Stir Fry
This recipe was a matter of heat a skillet, add some oil, onion and garlic. Doesn’t every great recipe start like that? Yes because onion and garlic create that flavor that we are looking for! But not so fast, here we add the oil into the skillet and then cook the beef with some cumin and coriander. No onion and garlic yet.
Often with stir fry you can get quite creative in which vegetables to use and how you want it to taste. In this recipe I went with yellow and orange peppers because they are a lot sweeter than the green and because I wanted a bit of a sweet sauce they worked brilliantly!
I definitely didn’t know if adding the dried cranberries was going to work but naturally the cranberries were perfect or I wouldn’t be writing about it and posting a recipe! Honestly the cranberries with the sweetness of the peppers cooked in the beef and sauce was the perfect taste! Oh my goodness it was such a burst of flavors!
This was my first attempt at using cranberries in this way but it will definitely be my signature dish because once again, as with all my recipes they come from a fit of last minute inspiration. Once in the kitchen its like an adrenaline rush of …… do this….. do this…. do this…..and pronto we have a delicious meal! Most of the time at least 🙂
I eventually caved in and went to see my doctor yesterday – I know I should’ve gone earlier but eh….. what are you going to do. She prescribed an antibiotic (of course) which is the reason why I didn’t want to go initially. However no amount of home made ginger/lemon concoction was going to help. Neither did the over the counter medication actually but just one day on the doctors medication and I am able to write a recipe again (without feeling like I’m going to fall over any minute).
- I picked up a packed of noodles at our local Asian store and didn’t understand any writing on the packet at all! Anyway, they normally cook much quicker than Italian pasta and actually some noodles don’t require any cooking just in and out of hot water and they are ready to go. These did need at least 5 minutes to cook.
- Once the water reaches a boil drop in your noodles leave them for 2 minutes and then turn off the heat leaving them in the pot. About 3 minutes later use a pair of tongs to take them out and drop them into the beef pan.
- In this way, you are not over boiling or over cooking the noodles and you are also saving that noodle water before throwing it down the sink. You may need a drop or 2 to create a sauce in the beef!
- This recipe used dried cranberries however, you can leave them out and it tastes just as delicious!
- I did not use any salt. If you do use salt just taste it first because dependent on the type of soy sauce you may not need any salt at all.
Noodle/pasta recipes are always a pleasure to make, most are really simple and quick which is what we want to get a great meal ready in no time and with little effort yet still tastes amazing!
For more quick dinners here are some you may enjoy:
15 Minute Pesto Pasta
Protein Packed Chickpea and Lentil Curry
Roasted Balsamic Eggplant
Roast Veggie Pizza
The Perfect Skillet Steak and Veg
Pasta Garlic in Basil Sauce
Pasta Olives and Sun dried Tomatoes
If you try this Homemade Beef & Cranberry Stir Fry please leave a comment below letting me know how it goes. Also, if you take any pictures of your creation and share it on Instagram, please make sure to tag me @anosmickitchen and use the hashtag #anosmickitchen so that I don’t miss your post. Enjoy!
MY HOMEMADE BEEF CRANBERRY STIR FRY
- 250 grams noodles
- 250 grams beef strips
- 1 whole pepper (or half and half colors) cubed
- 1/4 cup dried cranberries
- 2 tbsps oil
- 1/2 medium to large onion
- 2 fresh garlic or 1 tbsp crushed garlic
- 1 cup baby spinach
- 1/2 tsp coriander spice
- 1/2 tsp cumin
- 1/4 cup low sodium soy sauce
- 2 tbsps rice vinegar
- 2 tbsp fish sauce
- Cut the beef into small cubed size pieces if not already cut.
- Mix the sauce ingredients in a bowl - soy, rice vinegar & fish sauce.
- Heat a skillet and add the oil. Fry the beef cubes for a few minutes with the coriander and cumin spice and when they are slightly brown (not cooked and not all brown) remove and set aside.
- Same pan, add a little more oil if needed then add the onion and garlic and cook for 5 minutes. It will turn brown quickly because of the flavors left from the beef so scrape up the flavors and don't over brown the onions and garlic.
- Return the beef cubes and add the peppers, cook for a minute or 2.
- Add the sauce ingredients - soy, rice vinegar and fish sauce.
- Add the spinach.
- Meanwhile cook the noodles in a separate pot as per packet instructions. Generally depending on the type of noodles they cook quickly in and out the water. (See under Notes)
- Using a pair of tongs lift the noodles into the beef pan. Add a little of the noodle water if necessary into the beef stir fry just to make a little sauce (See under Notes)
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