Weeknight Dinner: Edamame Salad with Crisp Steak Bits

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
  1. Cook edamame according to package directions.  Drain.  Rinse with cold water; drain.
  2. 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.
  3. 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

Categories: Entrees, Recipes, Salads | Tags: , , , | 2 Comments

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2 thoughts on “Weeknight Dinner: Edamame Salad with Crisp Steak Bits

  1. That does look great, perfect for a weeknight. And I love rice vinegar.

  2. This looks delicious! I love recipes from Cooking Light Magazine. I am a subscriber too and I am always super excited when it arrives in the mail. I am going to have to give this recipe a try! :)

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