Perfect for an end-of-the-week meal, you can combine all the ingredients up in one pan and serve with rice. I learned a great tip for the steak recently: Simply partially freeze and it becomes so much easier to slice. —Simone Garza, Evansville, Indiana
- 2 large eggs, lightly beaten
- 2 teaspoons olive oil
- 1 beef top sirloin steak (3/4 pound), cut into thin strips
- 4 tablespoons reduced-sodium soy sauce, divided
- 1 package (12 ounces) broccoli coleslaw mix
- 1 cup frozen peas
- 2 tablespoons grated fresh gingerroot
- 3 garlic cloves, minced
- 2 cups cooked brown rice
- 4 green onions, sliced
- In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary.
- In same pan, heat oil over medium-high heat. Add beef; stir-fry
- 1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan.
- Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Stir in cooked eggs, beef and green onions; heat through. Yield: 4 servings.
Originally published as Ginger Steak Fried Rice in Simple & Delicious August/September 2013, p26
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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