Edamame Salad with Crisp Steak Bits

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. 1. Cook edamame according to package directions. Drain. Rinse with cold water; drain.
2. 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. 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.