*Note: 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.
- Cooking spray
- 2 large eggs, beaten lightly
- 12 ounces lean sirloin beef, cut into thin strips*
- 1/3 cup low-sodium soy sauce
- 4 cups packaged coleslaw mix (such as shredded cabbage and carrots)
- 1 cup frozen green peas, thawed
- 2 tablespoons ginger root, or to taste, grated
- 1 tablespoon garlic, minced
- 3 cups cooked white rice
- 1/2 cup scallion, sliced
Coat a 12-inch or larger nonstick skillet with cooking spray and set over medium heat. Add the eggs and tilt the pan so that the eggs cover the bottom. When the eggs start to set, break them up into pieces with a heat-proof spatula or wooden spoon. Cook over medium heat until the eggs are cooked through, about 1 minute. Remove the eggs to a bowl and set aside.
Rinse the skillet or wipe it clean. Coat with cooking spray and set over high heat. Add the beef to the skillet and toss with 1 tablespoon of the soy sauce. Stir-fry until browned, about 6 minutes. Remove to the same bowl as the eggs.
Add the coleslaw mix, peas, ginger, and garlic to same skillet; stir-fry over medium-high heat until the coleslaw mix is crisp-tender, about 3 minutes. Stir in the cooked rice and remaining soy sauce. Reduce heat to medium and cook, tossing, until heated through, about 1 minute. Gently stir in the cooked egg, steak, and scallions; heat through.