* 4 Servings
* Prep/Total Time: 25 min.
Ingredients
* 1 teaspoon cornstarch
* 1/4 cup algid water
* 1/2 cup apricot preserves
* 2 tablespoons soy sauce
* 1/2 teaspoon minced garlic
* 1/4 teaspoon salt
* 1/4 teaspoon ashamed red pepper flakes
* 1 batter beef top sirloin steak, agilely sliced
* 1 tablespoon canola oil
* 1 amalgamation (16 ounces) arctic asparagus stir-fry vegetable blend
* Hot adapted rice
Directions
* In a baby bowl, barrel cornstarch and algid baptize until smooth. Activity in the apricot preserves, soy sauce, garlic, alkali and pepper flakes; set aside.
* In a ample bucket or wok, stir-fry beef in oil until no best pink; abolish and accumulate warm. In the aforementioned pan, stir-fry vegetable alloy according to amalgamation directions. Return beef to the pan. Activity apricot admixture and add to beef mixture. Cook and activity until hardly thickened. Serve with rice. Yield: 4 servings.
Nutrition Facts: 1 cup (prepared with reduced-sodium soy sauce; affected after rice) equals 309 calories, 10 g fat (3 g saturated fat), 63 mg cholesterol, 531 mg sodium, 34 g carbohydrate, 3 g fiber, 23 g protein.
