Apricot Beef Stir-Fry

SUBMITTED BY: Susan Payne

"Apricot slices give a burst of fruit flavor to Apricot Beef Stir-Fry from Susan Payne of Corner Brook, Newfoundland. 'This is a delicious blend with broccoli, onion, cherry tomatoes and strips of beef,' Susan says."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (15 ounce) can apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons soy sauce
1 1/2 pounds boneless beef round or sirloin steak, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
1/2 cup chopped onion
1 cup cherry tomatoes
Hot cooked rice

READ REVIEWS (1)

DIRECTIONS

Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, combine the cornstarch, broth, soy sauce and reserved apricot juice until smooth; set aside.
In a large skillet or wok, stir-fry beef in oil for 3 minutes. Add broccoli and onion; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. Stir sauce and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomatoes and reserved apricots; heat through. Serve over rice.

Nutritional Analysis: One 1-cup serving (prepared with unsweetened apricots, reduced-sodium beef broth and reduced-sodium soy sauce; calculated without rice) equals 249 calories, 10 g fat (3 g saturated fat), 72 mg cholesterol, 324 mg sodium, 10 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

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REVIEWS

Reviewed on Jul. 1, 2007 by Chrisse

This was pretty good. Not spectacular. I have a lot of apricots so I was looking for something good to do with them that didn't involve a lot of sugar and butter. So I used real apricots and not canned apricots. And I didn't replace the syrup with something else. I'm sure the recipe as is would be yummier. I'm just trying to be healthier.

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