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
How to Make It
Cook edamame according to package directions. Drain. Rinse with cold water; drain.
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.
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.
This is fantastic, and my husband and I have it a couple of times a month. However, I recently entered the recipe into myfitnesspal so I could track calories, and the nutritional info contained on this site is not right. Even with using light mayo and beef tenderloin instead of flank steak, the calories for 1.5 cups is 375 calories, not 277.
Very tasty, hearty salad! The dressing alone would be good on lots of different things. My steak bits weren't very crispy - I cut them into thin 1-inch pieces per the picture, but next time I might do it more bacon bits-sized.
This is such a different recipe. I've made it twice now, with and without the meat. I have to admit, I really enjoyed the meat. The dish has a wonderful flavor, is easy to make, and is going into my hard copy recipe file.
Delicious and easy! Could very easily be made vegetarian too which is nice. It keeps well, makes a ton, is healthy and very tasteful. I even accidentally left out the ginger but it was still really good. I think it's key to use the English cucumber as recommended because being able to leave the skin on gives a nice crispness.