Rating: 4.5 stars
9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Mark Bittman
Recipe by Cooking Light June 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
22 mins
total:
22 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook edamame according to package directions. Drain. Rinse with cold water; drain.

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  • 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.

Nutrition Facts

277 calories; fat 14.8g; saturated fat 2.7g; mono fat 6.7g; poly fat 2.8g; protein 23.1g; carbohydrates 14.6g; fiber 6.1g; cholesterol 20mg; iron 3.5mg; sodium 540mg; calcium 97mg.
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