The perfect end to a busy day. This simple and easy stir fry features Asian-inspired Flank Steak with apricot preserves, teriyaki sauce, ginger and sugar snap peas.
Combine teriyaki sauce, apricot preserves and 1 teaspoon cornstarch in a blender container. Blend 30 seconds until smooth; set aside.
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Whisk egg white, remaining cornstarch and ginger in large bowl until smooth. Add beef; toss to coat.
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.
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.
© Cattlemen’s Beef Board and American National CattleWomen, Inc.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 410 Calories; 9g Total Fat; 4g Saturated Fat; 3g Monounsaturated Fat; 74mg Cholesterol; 1451mg Sodium; 48g Total carbohydrate; 30g Protein; 3.7mg Iron; 8.4mg Niacin; 0.6mg Vitamin B6; 99.9mg Choline; 1.4mcg Vitamin B12; 4.8mg Zinc; 35.5mcg Selenium; 1.9g Fiber.