Update: My new blog is coming along wonderfully! I can’t wait to share it with all of you. For a reminder as to why I’m switching blogs, go here. I’m currently in the process of uploading my recipes to the new site and then I’m going to activate it in time to chronicle my big move. Stay tuned!
This salad is deceptively attractive. I saw pictures on the Cooking Light website and thought, “wow, what a great, healthy option”. Unfortunately, it looked way better than it tasted. The texture of the cucumbers and edamame was just weird and bf didn’t really like the dressing. Anyway, I thought it was a good effort. In the name of sharing, I will show the recipe and how I created it.
Edamame Salad with Crisp Steak Bits
from Cooking Light Magazine
- 3 cups frozen shelled edamame
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons rice wine vinegar
- 1 teaspoon dark sesame oil
- 1 pint cherry tomatoes, halved
- 1 1/2 cups chopped seeded English cucumber (about 1)
- 4 green onions, chopped
- 1 tablespoon olive oil
- 8 ounces flank steak, cut into small pieces
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
First, I mixed together the soy sauce, fresh ginger, mayo, mustard, vinegar and sesame oil to create the dressing. A few notes: I would definitely reduce the amount of sesame oil, it’s really not my favorite. Also, ginger can be annoying to peel and chop, not to mention how to save extras? Ginger comes in those giant pieces that look like troll fingers and no recipe actually needs that much ginger. I have a great trick to fix that problem! Freeze the ginger with the skin still on in a plastic baggy. Then when you need it, just chop of a piece, slice of the skin and chop it up. Not only does the ginger still smell amazingly fresh, but it chops and skins easily. It’s really and awesome solution.
Then, I sliced the tomatoes in half, chopped the cucumber and green onions, and shelled the edamame. I poured the dressing over the veggies and tossed.
Next, I tossed the cut up steak bits with some salt and pepper. I heated up some vegetable oil in a skillet and then added the steak. As you can see, it gets very smokey, so I had to put the fan on. Also, it sprays oil EVERYWHERE. So cleaning the stove before I cooked was definitely a fool’s errand. I cooked the steak until it was crispy and brown through the center.
While I was making the salad, I also boiled some corn. I served the salad with the steak bites on top. It looked really nice right? Have you ever made any dishes that look great and really fail in the taste department? I hope I’m not the only one!