Apricot Beef Stir-fry

By LadyRev-2

There is a lot of flexibility in this recipe. E.g., you can serve either over noodles or rice. You can change up the veges, e.g., broccoli can be added or substituted. Also optional: snow peas and water chestnuts

Ingredients

• 4 oz. linguine
• 2 Tbsp soy sauce
• 2 tsp cornstarch
• 1/4 tsp salt
• 2 Tbsp packed light brown sugar
• 2 Tbsp oil, divided
• 1 # sirloin steak, cut into 1" thick chunks
• 1 red onion, halved and cut into thin wedges
• 1 red pepper, cut into thin strips
• 2 tsp minced fresh ginger
• 1 can (15 1/2 oz) apricot halves, drained, cut into wedges
• Optional: snow peas and/or water chestnuts

Preparation

Step 1

Cook linquine according to package directions; drain.

Meanwhile, combine soy sauce, cornstarch, salt, brown sugar with 1/2 cup water. Set aside.

In nonstick skillet heat 1 Tbsp oil over high heat. Add beef, cook, stirring, until browned, about 5 minutes. Remove, keep warm. In same skillet, heat remaining oil over medium high heat. Add onion, pepper and ginger. Cook, stirring until veges are just tender, about 5 minutes. If using snow peas, add when just about a minute left to cook veges.

Stir in apricots and soy sauce mixture. Simmer until thickened, about 2 minutes. Stir in linquine and beef. Cook until heated through, about 1 minute