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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 tablespoon(s) 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 cup(s) coleslaw mix |
1/2 pound(s) fresh asparagus, trimmed and cut into 1-1/2-inch pieces |
1/2 cup(s) chopped onion |
4 cup(s) cold cooked instant rice |
3 tablespoon(s) butter, cubed |
3 tablespoon(s) reduced-sodium soy sauce |
1/8 teaspoon(s) 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.
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