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