Apricot Teriyaki Beef Stir-Fry
Ingredients icon 9 Ingredients
Servings icon Makes 4 servings
Time icon 25 minutes


  • 1 beef flank steak (about a pound)

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

  • 1/4 cup apricot preserves

  • 1 tablespoon plus 1 teaspoon cornstarch, divided

  • 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


  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 over cook). Remove from skillet. Repeat with 1-1/2 teaspoons butter and remaining beef. Remove 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.

  6. © Cattlemen’s Beef Board and American National CattleWomen, Inc.

Nutrition Information

Nutrition information per serving: 410 Calories; 81 kcal Calories from fat; 9 g Total Fat; 4 g Saturated Fat; 3 g Monounsaturated Fat; 74 mg Cholesterol; 1451 mg Sodium; 48 g Total Carbohydrate; 1.9 g Dietary Fiber; 30 g Protein; 3.7 mg Iron; 8.4 mg Niacin; 0.6 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.8 mg Zinc; 35.5 mcg Selenium; 99.9 mg Choline;

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