Recipe: Edamame Salad with Crispy Steak Bits

By on January 2, 2013 in Recipes with 4 Comments

Edamame Salad with Crisp Steak Bits

It’s time to get rid of those Christmas cookies, fudge, and candy and jump on the healthy eating bandwagon. I don’t know about you, but I definitely pudged up a little over the holidays. It’s time to get disciplined and stay focused because it won’t be long before the Superbowl and Valentine’s Day are here to tempt us.

Edamame Salad with Crisp Steak Bits

I really enjoy this lettuce-less salad full of edamame, steak, cucumbers, and tomatoes. It’s so packed full of protein, that it’s practically impossible to eat too much. It will make you feel very full. I like to buy the edamame in the produce section that are cooked and ready to eat. And I definitely recommend using an English Cucumber over a regular cucumber. They cost a little more, but have a much better taste due to their lower seed content. Plus they lack that nasty wax coating applied to regular cucumbers that makes me extremely hesitant to eat the skin.

If you’re looking for some new healthy recipes to keep you on track in the New Year, check out Fort Mill SC Living’s Healthy Eating Pinterest Board. With 350 recipes, you could practically try a new recipe every day in 2013!

Edamame Salad with Crisp Steak Bits

Edamame Salad with Crispy Steak Bits

  • 3 cups cooked edamame
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon mayo
  • 1 tablespoon Dijon mustard
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon dark sesame oil
  • 1 pint grape tomatoes, halved
  • 1 1/2 cups sliced English cucumber
  • 4 green onions, chopped
  • 1 tablespoon olive oil
  • 8 ounces flank steak, cut into small pieces ( I used a whole flank steak)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Combine soy sauce, ginger, mayo, mustard, rice wine vinegar, and dark sesame oil in a large bowl. Whisk to combine.
  2. Add edamame, tomatoes, cucumber, and onions. Toss to coat.
  3. Heat a grill pan or large cast iron skillet over high heat. Add olive oil to pan. Swirl to coat. Sprinkle steak with salt and pepper. Add steak to pan and cook 5 minutes, turning pieces periodically to brown on all sides.
  4. To serve toss steak into edamame mixture.

Yield: 4 servings

Only around 277 calories per serving- obviously this will change if you use more than 8 ounces of flank steak like I did.

Recipe Source: CookingLight.com

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  1. Morgan says:

    Yum! I love the idea of “lettuce-less” salads. Especially during the winter time, I have little to no interest in chopping on raw greens. And crispy steak bites? Oh my lord!
    Morgan recently posted…Steak, Pepper & Potato QuicheMy Profile

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