This quick and easy recipe comes to us from Cooking Light, which I subscribe to. I really appreciate their slimmed-down versions of traditionally unhealthy recipes in each issue and I really have never tried anything that wasn’t delicious. While searching for high protein, high fiber meals that were quick and easy for a weeknight (without sacrificing flavor, of course!), I found this yummy recipe. I followed the recipe completely and honestly wouldn’t change a thing. There is tons of flavor and its super filling and generally healthy (as long as you don’t eat the whole recipe in one sitting).
- 3 c. frozen shelled edamame
- 2 TBS low sodium soy sauce
- 1 TBS minced, peeled fresh ginger
- 1 TBS mayonnaise
- 1 TBS Dijon mustard
- 2 tsp. rice wine vinegar
- 1 tsp. dark sesame oil
- 1 pint cherry tomatoes, halved
- 1 1/2 c. chopped, seeded English cucumber (about 1)
- 4 green onions, chopped
- 1 TBS olive oil
- 8 oz. flank steak, cut into small pieces
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- Cook edamame according to package directions. Drain. Rinse with cold water; drain.
- 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 with 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.
Yield: 4 servings
And for those of you who are interested in the nutrition facts: 277 cal., 14.8 fat, 23.1 prot., 14.6 carb., 6.1 fiber, 20 mg chol., 3.5 mg iron, 540 sodium, 97 mg calcium