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Apricot Beef Stir-Fry Recipe

Apricot Beef Stir-Fry Recipe

Apricot preserves lend sweetness to this tasty beef stir-fry while red pepper flakes provide a bit of kick. A frozen vegetable medley shaves minutes off prep time…no chopping necessary!
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 1 teaspoon cornstarch
  • 1/4 cup cold water
  • 1/2 cup apricot preserves
  • 2 tablespoons soy sauce
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound beef top sirloin steak, thinly sliced
  • 1 tablespoon canola oil
  • 1 package (16 ounces) frozen asparagus stir-fry vegetable blend
  • Hot cooked rice


  • 1. In a small bowl, whisk cornstarch and cold water until smooth. Stir in the apricot preserves, soy sauce, garlic, salt and pepper flakes; set aside.
  • 2. In a large skillet or wok, stir-fry beef in oil until no longer pink; remove and keep warm. In the same pan, stir-fry vegetable blend according to package directions. Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice. Yield: 4 servings.

Nutritional Facts

1 cup: 309 calories, 10g fat (3g saturated fat), 63mg cholesterol, 531mg sodium, 34g carbohydrate (29g sugars, 3g fiber), 23g protein .

Reviews for Apricot Beef Stir-Fry

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Reviewed Aug. 31, 2012

"I thought this was ok but not great. If I were to make it again I would use fresh veggies as the frozen ones got too mushy."

Reviewed Oct. 19, 2011

"This is definitely a make again meal. I was concerned it would be too bland or too sweet, but it was perfect. I didn't change anything about the recipe other than using low sodium soy sauce."

Reviewed Oct. 1, 2011

"Love this recipe. The combination of sweet and spicy is just right:)"

fast grandma
Reviewed Jan. 14, 2011

"My husband doesn't really care for stir fry but this recipe he could not quit telling how good it was."

Reviewed Mar. 22, 2009

"Really Simple and tastes delicious. It is even good as a leftover and reheats well."

Reviewed Feb. 25, 2009

"This was absolutely fabulous!!! I used fresh asparagus and mushrooms, and it came out divine!!! Will make again and again!!!!"

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Wine Pairings

Full-Bodied Red Wine

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