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Edamame Salad with Crisp Steak Bits

Photo: John Autry; Styling: Cindy Barr
Hands-on time 22 mins
Total time 22 mins
Yield 4 servings

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

Nutrition 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

How to Make It

  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.