Edamame Salad with Crisp Steak Bits

Photo: John Autry; Styling: Cindy Barr

Recipe from

Recipe Time

Hands-on: 22 Minutes
Total: 22 Minutes

Nutritional Information

Calories 277
Fat 14.8 g
Satfat 2.7 g
Monofat 6.7 g
Polyfat 2.8 g
Protein 23.1 g
Carbohydrate 14.6 g
Fiber 6.1 g
Cholesterol 20 mg
Iron 3.5 mg
Sodium 540 mg
Calcium 97 mg

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.

Note:

Mark Bittman,

June 2011