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Coleslaw Beef Fried Rice Recipe
Coleslaw Beef Fried Rice Recipe photo by Taste of Home

Coleslaw Beef Fried Rice Recipe

Publisher Photo
End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Beef Fried Rice in Simple & Delicious May/June 2008, p8

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Coleslaw Beef Fried Rice

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed May. 18, 2014

I've been making this recipe since it was first published. I don't use the Minute Rice but instead use left over or freshly cooked jasmin rice. I use whatever meat I have on hand (have made with chicken, pork, steak and without any meat at all). We eat it for breakfast, lunch and dinner (in face I fixed it this am). I've used snow pea pods or simply peas instead of the asparagus - again whatever I have on hand. I always use garlic and I find a bit of sesame oil added at the very end of cooking time adds a lot to the recipe.

MY REVIEW
Reviewed Oct. 22, 2013

We loved it. I use whole grain brown rice instead of instant, so I cooked the rice in my rice cooker earlier in the day, which made putting this all together a snap. Bagged coleslaw made this filling and easy. My kids even had seconds and thirds of this dish. I also don't use reduced sodium soy, so I don't know if that would affect the taste.

MY REVIEW
Reviewed Jun. 27, 2012

Great favor. I used left over medium-rare tri-tip, sliced thin and in 1 in pieces. I added 2 cloves of crushed garlic, a little grated ginger, and some crushed pepper flakes. Really yummy.

MY REVIEW
Reviewed Jul. 7, 2011

Good! I replaced the asparagus w/ frozen brocolli. I also added minced garlic when cooking the beef and a few sprinkles of beef buillion and a tiny bit of water when I added the veggies. I also added a shake or two of the crushed red pepper to give it some zip. It turned out great!

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