*Flank Steak With Edamame, Black Pepper And Spring Onions

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Makes: 4 servings adjust

Directions

Ingredients

  • 12 ounces Flank Steak, pierced repeatedly with fork and then sliced in 1/4 inch slices against the grain
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Minced Fresh Ginger
  • 1 teaspoon Minced Fresh Garlic
  • 2 tablespoons Rice Wine Vinegar

Step 1

Combine rice wine vinegar, sesame oil, ginger, and garlic in a large bowl. Add steak and toss, let marinate for 15 minutes at room temperature or up to 8 hours in the refrigerator, mixing regularly if steak is not covered in marinade.

Ingredients

  • 4 Spring Onions, sliced thin
  • Cooking Spray

Step 2

Preheat a large heavy bottom skillet over medium heat. Spray hot pan with vegetable oil spray and add spring onions. Cook, stirring constantly for 3 minutes.

Ingredients

  • 1⁄4 teaspoon Salt
  • 1 1⁄2 cups Edamame, defrosted at room temperature or under cold water
  • Black Pepper, freshly ground, to taste

Step 3

Add beef with marinade mixture and cook for an additional 3 minutes. Turn off heat and toss in edamame, salt and pepper. Serve immediately.
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