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Apricot Beef Broccoli Stir-Fry Recipe

Apricot Beef Broccoli Stir-Fry Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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, 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 Pairings

Full-Bodied Red Wine

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