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Coleslaw Beef Fried Rice

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley.
Coleslaw Beef Fried Rice Recipe photo by Taste of Home

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

  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.

Nutrition Facts

1-1/3 cups: 353 calories, 15g fat (6g saturated fat), 149mg cholesterol, 581mg sodium, 31g carbohydrate (2g sugars, 2g fiber), 23g protein.

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Reviews

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Average Rating:
  • abichler
    Oct 25, 2017

    This was really good. My family liked it and we'll be making it again.

  • shariga
    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.

  • arstephia
    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.

  • angelasandoval
    May 13, 2013

    No comment left

  • jbrough1984
    Mar 5, 2013

    No comment left

  • dharriso
    Dec 29, 2012

    No comment left

  • LCat2
    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.

  • kamiracle
    Feb 26, 2012

    No comment left

  • scrapo
    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!

  • justmbeth
    Apr 10, 2011

    This recipe was good. However, my family prefers the stir fry we usually do. We use whatever veggies we have on had, a cubed pork chop, garlic, and add a mix of soy and teriyaki sauce.