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Beef Fried Rice with Fresh Ginger

6
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
A fresh, flavorful take on the restaurant classic. Make the rice a day in advance to make this easy entrée even easier to prepare.

Ingredients

cooking spray

3 spray(s), divided

egg(s)

2 large, lightly beaten

uncooked lean trimmed sirloin beef

12 oz, cut into thin strips

low sodium soy sauce

⅓ cup(s), divided

packaged coleslaw mix (shredded cabbage and carrots)

4 cup(s)

frozen green peas

1 cup(s), thawed

ginger root

2 Tbsp, fresh, grated, or less to taste

minced garlic

1 Tbsp

cooked white rice

3 cup(s)

uncooked scallion(s)

½ cup(s), sliced

Instructions

  1. Coat a 12-inch or larger nonstick skillet with cooking spray; heat over medium heat. Add eggs; tilt pan so that eggs cover bottom. When eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until eggs are cooked through, about 1 minute. Remove eggs to a bowl; set aside.Rinse skillet or wipe it clean; coat with cooking spray and heat over high heat. Add steak to skillet; toss with 1 tablespoon soy sauce. Stir-fry until browned, about 6 minutes; remove to bowl with eggs.Add coleslaw mix, peas, ginger and garlic to same skillet; stir-fry over medium-high heat until coleslaw mix is crisp-tender, about 3 minutes. Stir in cooked rice and remaining soy sauce (1/4 cup plus 1 teaspoon); reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in cooked egg, steak and scallions; heat through. Yields about 1 3/4 cups per serving.

Notes

If you have the time, place the steak in the freezer until it’s partially frozen so it's easier to slice. Let it defrost before cooking.

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