Ginger Steak Fried Rice
A delightful dish that combines tender beef, fragrant ginger, and crunchy vegetables, perfect for quick weeknight dinners or impressing guests.
Ingredients
Main Ingredients
- 2 large eggs, lightly beaten
- 2 teaspoons olive oil
- 3/4 pound beef top sirloin steak, cut into thin strips
- 4 tablespoons reduced-sodium soy sauce, divided
- 12 ounces package broccoli coleslaw mix
- 1 cup frozen peas
- 2 tablespoons grated fresh gingerroot
- 3 cloves garlic, minced
- 2 cups cooked brown rice
- 4 slices green onions, sliced for garnish
Instructions
Cooking the Eggs
- In a large skillet coated with cooking spray, cook and stir the eggs over medium heat until no liquid egg remains, breaking them into small pieces. Remove the eggs from the pan.
Stir-frying the Beef
- Wipe the skillet clean if necessary. In the same pan, heat the olive oil over medium-high heat. Add the beef, stir-frying for 1-2 minutes or until it turns no longer pink. Stir in 1 tablespoon of soy sauce, and then remove the beef from the pan.
Cooking the Vegetables
- Add the coleslaw mix, peas, grated ginger, and minced garlic to the pan. Cook and stir until the coleslaw mix becomes crisp-tender.
Combining Ingredients
- Add the cooked brown rice and the remaining soy sauce to the pan, tossing everything to combine. Heat through.
- Finally, fold the cooked eggs and beef back into the mixture, stirring until everything is heated.
Notes
Great leftovers! Store in an airtight container in the fridge for 3-4 days. Reheat gently with a splash of water to avoid drying out. For added texture, consider using day-old rice.