Heat a grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray. Add steak to pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2-inch-thick slices.
Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; sauté 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.
Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces steak; drizzle each with 1 tablespoon vinegar mixture.
Added grilled portobello mushrooms to the edamame, and grilled a cut of sirloin steak. I also had fresh, hot peppers from the farmers market, so I sliced and added them to the vinegar instead of wasabi, which added color and a lot more spice to the dish. I really like the simplicity of this dish as well as all the iron, fiber, and great nutritional value! Although I did a summer-take, I look forward to following the instructions more closely in cooler weather. If you're looking for recipes with more iron, please visit my blog: figswithbenefits.com.
This was quick and easy. The edamame was fantastic. I thought the flank steak was lacking flavor and the vinegar wasabi needed something also. Together they did create a nice flavorful bite but still could have used a little more umph.
Followed recipe except made some plain white rice and topped it & the edamame with portions of a trimmed ribeye sliced very thin. Served the wasabi sauce at the table rather than dressing the meat. Really quick, really easy.