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Apricot Beef Broccoli Stir-Fry Recipe

Apricot Beef Broccoli Stir-Fry Recipe photo by Taste of Home

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

This recipe is:

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Diabetic Friendly

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Apricot Beef Broccoli Stir-Fry Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

10 10 20

Ingredients

1 can (15 ounces) apricot halves
2 tablespoons cornstarch
3/4 cup beef broth
2 tablespoons reduced-sodium soy sauce
1-1/2 pounds beef top round or beef 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

Directions

Drain apricots, reserving 1/4 cup juice. Cut apricots in quarters and set aside. In a small bowl, whisk the cornstarch, broth, soy sauce and reserved 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; cook until heated through. Serve over rice. Yield: 6 servings.

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.

Originally published as Apricot Beef Stir-Fry in Taste of Home April/May 2004, p8

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Apricot Beef Broccoli Stir-Fry

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Reviewed on Oct. 30, 2011 by milosmommy

Something about the mix up of flavors was off. I don't think I would make again.

Reviewed on Nov. 27, 2010 by Hannah0418

it was alright - but probably won't make it again. i doubled recipe - instead of 4 cups broccoli, i included asparagus and sliced carrots with the broccoli. just thought it was kinda blah, could use more flavor.

Reviewed on Jan. 19, 2010 by shakopeesara

Loved this recipe, I'll be making this many times over. It was sweet and salty and had a kick. Although, I couldn't tell my family it had apricot jelly in it or they would have nixed the whole dinner, ha.