Apricot Teriyaki Beef Stir-Fry

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.

  • 25
    min
  • 4
    SERVINGS
  • 410
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 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

Cooking:

  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

Butcher Counter

Apricot Teriyaki Beef Stir-FryFlank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

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