Edamame Salad with Crisp Steak Bits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups frozen shelled edamame |
2 tablespoons lower-sodium soy sauce |
1 tablespoon minced peeled fresh ginger |
1 tablespoon mayonnaise |
1 tablespoon dijon mustard |
2 teaspoons rice wine vinegar |
1 teaspoon dark sesame oil |
1 pint cherry tomatoes, halved |
1 1/2 cups chopped seeded english cucumber (about 1) |
4 green onions, chopped |
1 tablespoon olive oil |
8 ounces flank steak, cut into small pieces |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Cook edamame according to package directions. Drain. Rinse with cold water; drain.
2. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes, cucumber, and onions; toss to coat.
3. Heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently. Spoon 1 1/2 cups edamame mixture onto each of 4 plates; top evenly with steak.
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