Ingredients
2 large eggs, lightly beaten2 teaspoons olive oil1 beef top sirloin steak (3/4 pound), cut into thin strips4 tablespoons reduced-sodium soy sauce, divided1 package (12 ounces) broccoli coleslaw mix1 cup frozen peas2 tablespoons grated fresh gingerroot3 garlic cloves, minced2 cups cooked brown rice4 green onions, sliced
Preparation
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.
In same pan, heat oil over medium-high heat. Add beef; stir-fry
1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan.
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.
