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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. In same pan, heat oil over medium-high heat. Add beef; stir-fry
3. -2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan.
4. 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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