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Apricot Beef Stir-Fry

 Apricot Beef Stir-Fry
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 timeā€¦no chopping necessary!
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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 (prepared with reduced-sodium soy sauce; calculated without rice) equals 309 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 531 mg sodium,

2 of 2

Apricot Beef Stir-Fry (continued)

Nutritional Facts: 34 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.