Ingredients
1 tablespoon plus 1 teaspoon olive oil, divided3 eggs, lightly beaten3 beef top sirloin steaks (5 ounces each), cut into thin strips2-1/2 cups coleslaw mix1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces1/2 cup chopped onion4 cups cold cooked instant rice3 tablespoons butter, cubed3 tablespoons reduced-sodium soy sauce1/8 teaspoon pepper
Preparation
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.
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.
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.
