Prep: 18 minutes; Chill: 20 minutes.
1. Slice the beef into thin 1-inch-wide strips. Place the beef in a large mixing bowl. Break the ramen noodles into small pieces, and mix them with the beef.
2. Add the cooked and cooled edamame and next 4 ingredients (through vinegar) to the bowl, and toss the ingredients well to coat them with the dressing. Cover and chill 20 minutes.
3. To serve, divide the salad evenly among 4 shallow bowls, and sprinkle each with scallions.