Black Pepper Beef and Broccoli with Cranberry Glaze

A festive twist on a classic Chinese stir-fry! Tender beef and crisp broccoli are coated in a savory black pepper sauce, then drizzled with a sweet and tart cranberry glaze.

Prep Time

20 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

2 items

Cost

£3.23/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

1lbBeef sirloin steak(cut into thin strips against the grain)

£8.00

4cupsBroccoli florets(fresh)

£1.50

2tbspVegetable oil(for stir-frying)

£0.10

4clovesGarlic(minced)

£0.20

1tbspGinger(freshly grated)

£0.15

3tbspSoy sauce(low sodium)

£0.15

2tbspOyster sauce(optional, for deeper flavor)

£0.30

2tspBlack pepper(freshly ground)

£0.10

1tbspCornstarch(mixed with 2 tbsp cold water to form a slurry)

£0.05

1tbspRice wine vinegar

£0.10

1tspSesame oil(optional, for finishing)

£0.15

1cupCanned cranberry sauce(whole berry or jellied)

£1.00

1tbspRice vinegar(for cranberry glaze)

£0.05

1tspOrange zest(for cranberry glaze)

£0.05

1tbspWater(for cranberry glaze, if needed to thin)

4cupsCooked rice(for serving)

£1.00

Total Cost

£12.90

£3.23 per serving

Instructions

1.
In a small bowl, whisk together soy sauce, oyster sauce (if using), black pepper, and rice wine vinegar. Set aside.
2.
In a separate bowl, combine cornstarch and 2 tbsp cold water to create a slurry. Set aside.
3.
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the beef and stir-fry until browned and cooked through, about 3-5 minutes. Remove from the wok and set aside.
4.
Add the remaining 1 tbsp vegetable oil to the wok. Add the garlic and ginger and stir-fry for about 30 seconds, until fragrant. Add the broccoli florets and stir-fry for 3-5 minutes, until bright green and slightly tender.
5.
Pour the soy sauce mixture over the broccoli and stir-fry to coat. Bring to a simmer, then add the cornstarch slurry and stir until the sauce thickens.
6.
Return the cooked beef to the wok and stir to combine with the broccoli and sauce.
7.
Prepare the cranberry glaze: In a small saucepan, combine the cranberry sauce, rice vinegar, and orange zest. Heat over medium-low heat, stirring occasionally, until the cranberry sauce is melted and smooth, about 5-7 minutes. Add water if needed to thin the glaze.
8.
Drizzle the cranberry glaze over the black pepper beef and broccoli. Toss gently to coat or serve on the side. Sprinkle with sesame oil (if using).
9.
Serve immediately over cooked rice.

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My Notes

Nutrition Information

Nutrition per serving (425g)

685 kcal / 2866 kJ

Carbs

67g

26% of RDA

Fat

25g

36% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

25 g

28% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

For easier slicing, partially freeze the beef for about 30 minutes before slicing it into thin strips.

Adjust the amount of black pepper to your preference.

You can substitute the broccoli with other vegetables like bell peppers, snap peas, or mushrooms.

For a spicier dish, add a pinch of red pepper flakes to the soy sauce mixture.

If using jellied cranberry sauce, mash it slightly before heating to ensure a smooth glaze.

Cooking Equipment

Wok or large skillet

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For easier slicing, partially freeze the beef for about 30 minutes before slicing it into thin strips.

Adjust the amount of black pepper to your preference.

You can substitute the broccoli with other vegetables like bell peppers, snap peas, or mushrooms.

For a spicier dish, add a pinch of red pepper flakes to the soy sauce mixture.

If using jellied cranberry sauce, mash it slightly before heating to ensure a smooth glaze.

Black Pepper Beef and Broccoli with Cranberry Glaze

Ingredients

Instructions