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Ginger Steak Fried Rice

 Ginger Steak Fried Rice
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
4 ServingsPrep/Total Time: 30 min.


  • 2 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 and heat
  • through. Stir in cooked eggs, beef and green onions; heat through.
  • Yield: 4 servings.

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Ginger Steak Fried Rice (continued)

Nutritional Facts: 1-1/2 cups equals 346 calories, 9 g fat (3 g saturated fat), 140 mg cholesterol, 732 mg sodium, 36 g carbohydrate, 6 g fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.