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Apricot Beef Broccoli Stir-Fry

 Apricot Beef Broccoli Stir-Fry
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
6 ServingsPrep/Total Time: 20 min.


  • 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


  • 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 Facts: One 1-cup serving (prepared with unsweetened apricots,

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Apricot Beef Broccoli Stir-Fry (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.