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Flank Steak and Edamame with Wasabi Dressing

Wasabi paste, Japanese horseradish, has a distinctive flavor.

Cooking Light SEPTEMBER 2007

  • Yield: 4 servings


  • 1 (1-pound) flank steak, trimmed
  • 2 tablespoons plus 2 teaspoons low-sodium soy sauce, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Cooking spray
  • 2 teaspoons dark sesame oil
  • 1 tablespoon bottled ground fresh ginger (such as Spice World)
  • 2 teaspoons bottled minced garlic
  • 1 (10-ounce) package frozen shelled edamame (green soybeans), thawed
  • 1/4 cup rice vinegar
  • 2 teaspoons wasabi paste


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.

Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 42%
  • Fat: 11.9g
  • Saturated fat: 3g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 3.9g
  • Protein: 27.7g
  • Carbohydrate: 5.9g
  • Fiber: 0.1g
  • Cholesterol: 28mg
  • Iron: 2.8mg
  • Sodium: 653mg
  • Calcium: 64mg

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Flank Steak and Edamame with Wasabi Dressing Recipe