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Beef Fried Rice

Beef Fried Rice
End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 tablespoon plus 1 teaspoon olive oil, divided
  • 3 eggs, lightly beaten
  • 3 beef top sirloin steaks (5 ounces each), cut into thin strips
  • 2-1/2 cups coleslaw mix
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 1/2 cup chopped onion
  • 4 cups cold cooked instant rice
  • 3 tablespoons butter, cubed
  • 3 tablespoons reduced-sodium soy sauce
  • 1/8 teaspoon pepper

Directions

  • In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs;
  • cook and stir over medium heat until completely set. Remove and keep
  • warm.
  • In the same pan, stir-fry the beef, coleslaw, asparagus and onion in
  • remaining oil for 4-6 minutes or until beef is no longer pink and
  • vegetables are crisp-tender.
  • Add rice and butter; cook and stir over medium heat for 1-2 minutes
  • or until heated through. Add eggs; stir in soy sauce and pepper.
  • Yield: 6 servings.
© Taste of Home 2013

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Beef Fried Rice (continued)

Nutrition Facts: 1-1/3 cups equals 353 calories, 15 g fat (6 g saturated fat), 149 mg cholesterol, 581 mg sodium, 31 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013