Ginger Steak Fried Rice

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana

Ingredients

  • 2 large 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 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. 1-2 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; heat through. Stir in cooked eggs, beef and green onions; heat through.

Nutrition Facts

1-1/2 cups: 346 calories, 9g fat (3g saturated fat), 140mg cholesterol, 732mg sodium, 36g carbohydrate (5g sugars, 6g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.

Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. —Simone Garza, Evansville, Indiana
Recipe Creator

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