Friday, March 23, 2012

Edamame Salad with Crisp Steak Bits

Edamame is commonly known as soybean. The soybean is harvested at the peak of ripeness right before it reaches the "hardening" time. The soybean has been used for over a thousand years as a major source of protein in Asia. It is high in fiber, vitamins C and A and iron.


3 cups frozen shelled edamame
2 tablespoons lower-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon low fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 pint cherry tomatoes, halved
4 green onions, chopped
1 tablespoon olive oil or cooking spray
8 ounces flank steak, cut into small pieces
Dash of sea salt


1. Cook edamame according to package directions. Drain. Rinse with cold water and drain again.

2. Combine soy sauce and next 5 ingredients (through sesame oil) in a large bowl, stirring with a whisk. Add edamame, tomatoes and onions; toss to coat.

3. Add olive oil to pan; swirl to coat OR spray with cooking spray. Over high heat add steak to pan and sprinkle with sea salt. Cook 5 minutes or until well browned and crisp, stirring frequently. Spoon edamame mixture onto plate and top with steak.

Adapted from Mark Bittman, Cooking Light June 2011

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