Beef Fried Rice with Fresh Ginger
3 spray(s) cooking spray, divided
2 large egg(s), lightly beaten
12 ounces uncooked lean trimmed sirloin beef, cut into thin strips
⅓ cup(s) low sodium soy sauce, divided
4 cup(s) packaged coleslaw mix (shredded cabbage and carrots)
1 cup(s) frozen green peas, thawed
2 tablespoons ginger root, fresh, grated, or less to taste
1 tablespoon minced garlic
3 cup(s) cooked white rice
½ cup(s) uncooked scallion(s), sliced
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.
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.
8 WW SmartPoints
Source: Weight Watchers (Servings: 4 | Yield: 1 3/4 cups per serving)