Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easier to cut into thin slices.
—SIMONE GARZA EVANSVILLE, IN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
2 large eggs, lightly beaten
2 teaspoons olive oil
1 beef top sirloin steak (3/4 pound), cut into thin strips
4 tablespoons reduced-sodium soy sauce, divided
1 package (12 ounces) broccoli coleslaw mix
1 cup frozen peas
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
2 cups cooked brown rice
4 green onions, sliced
1. 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.
2. 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.
3. 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.
PER SERVING 1 1/2 cups: 346 cal., 9g fat (3g sat. fat), 140mg chol., 732mg sod., 36g carb. (5g sugars, 6g fiber), 29g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat.