- YIELD: 4 servings
- HANDS-ON:22 Minutes
- TOTAL:22 Minutes
- COURSE: Main Dishes, Salads
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
Preparation
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.
Nutritional Information
Amount per serving
- Calories: 277
- Fat: 14.8g
- Saturated fat: 2.7g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 2.8g
- Protein: 23.1g
- Carbohydrate: 14.6g
- Fiber: 6.1g
- Cholesterol: 20mg
- Iron: 3.5mg
- Sodium: 540mg
- Calcium: 97mg