Beef Fried Rice

By Addie

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, cut into pieces
• 1/2 cup chopped onion
• 4 cups cold cooked rice
• 3 tablespoons butter, cubed
• 3 tablespoons reduced-sodium soy sauce
• 1/8 teaspoon pepper

Preparation

Step 1

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.
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REVIEWS:

Great favor. I used left over medium-rare tri-tip, sliced thin and in 1 in pieces. I added 2 cloves of crushed garlic, a little grated ginger, and some crushed pepper flakes. Really yummy.

Good! I replaced the asparagus with frozen broccoli. I also added minced garlic when cooking the beef and a few sprinkles of beef bouillon and a tiny bit of water when I added the veggies. I also added a shake or two of the crushed red pepper to give it some zip. It turned out great!