Ready in: 25 min
Ingredients:
1 tsp cornstarch
1/4 c cold water
1/2 cup apricot preserves
2 tbsp minced garlic
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1 lb boneless beef sirloin steak, thinly sliced
1 tbsp canola oil
1 pkg (16 oz) frozen asparagus stir-fry vegetable mix
Hot cooked rice
Directions:
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 the vegetable blend according to package directions.
3. Return beef to the pan. Stir apricot mixture and add to beef mixture. Cook and stir until slightly thickened. Serve with rice.
Nutrition Facts:
1 cup (without rice, and low-sodium soy sauce) equals 309 calories, 10 g fat (3 g sat fat), 63 mg cholesterol, 531 mg sodium, 34 g carbohydrate, 3 g fiber, 23 g protein
This recipe was found on page 8 of Simple and Delicious magazine, July/August 2006 edition.