 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
End the day with Asian flavors. Moist beef strips partner with crisp asparagus and coleslaw in this standout medley. 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 minute® white 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. Yield: 6 servings.
|
|