Apricot Teriyaki Beef Stir-Fy


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Serves 4 | Prep Time 25 | Cook Time

Why I Love This Recipe


Ingredients You'll Need

1/2 cup (47% less sodium) teriyaki sauce

1/4 cup apricot preserves

1 tablespoon plus 1 teaspoon cornstarch, divided

1 beef flank steak (about 1 pound)

1 egg white

1/2 teaspoon ground ginger

3 teaspoons butter, divided

1 package (8 ounces) frozen sugar snap peas, thawed

2 cups hot cooked rice


Directions

1. Combine teriyaki sauce, apricot preserves and 1 teaspoon cornstarch in a blender container. Blend 30 seconds until smooth; set aside.


2. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.


3. Whisk egg white, remaining cornstarch and ginger in large bowl until smooth. Add beef; toss to coat.


4. Heat 1-1/2 teaspoons butter in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet. Repeat with 1-1/2 teaspoons butter and remaining beef. Remove beef from skillet; keep warm.


5. In same skillet, stir-fry sugar snap peas 2 minutes or until crisp-tender, stirring frequently.


Return beef to skillet. Carefully stir in apricot sauce. Cook and stir 1 minute or until heated through. Serve over rice.


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