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Edamame and Beef Asian Salad

Edamame and Beef Asian Salad

This recipe for Edamame and Beef Asian Salad is made with simple, fresh ingredients and can be thrown together on a weeknight for a quick meal. It’s also a great option for upcoming summer barbecues and parties because it can be eaten cold.

We love Asian flavors and the peanut sauce that is used to dress this salad definitely meets our expectations for an Asian inspired dish. Note that you can make this salad with or without the beef. Adding the beef makes it a complete meal, while omitting it results in a great side dish to serve alongside your favorite, low-fat protein.

Edamame and Beef Asian Salad
Serves 8
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
336 calories
11 g
47 g
23 g
25 g
5 g
188 g
211 g
3 g
0 g
16 g
Nutrition Facts
Serving Size
188g
Servings
8
Amount Per Serving
Calories 336
Calories from Fat 199
% Daily Value *
Total Fat 23g
35%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 11g
Cholesterol 47mg
16%
Sodium 211mg
9%
Total Carbohydrates 11g
4%
Dietary Fiber 4g
18%
Sugars 3g
Protein 25g
Vitamin A
9%
Vitamin C
40%
Calcium
8%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 1 8 oz. package frozen edamame
  2. 1 10 oz. package frozen broccoli
  3. 1 tbsp. extra virgin olive oil
  4. 1 lb. sirloin steak
  5. 1/2 cup green onions, sliced thin
  6. 1/2 cup peanuts
  7. Sesame seeds (optional)
  8. Peanut sauce (see below)
For the Peanut Sauce
  1. 1/4 cup natural creamy peanut butter
  2. 1 tbsp. brown rice vinegar
  3. 1 tbsp. low sodium soy sauce
  4. 1 tsp. honey
  5. Dash of hot sesame oil
  6. Hot water, as needed, to thin the sauce
Instructions
  1. Defrost the edamame and broccoli according to directions, set aside.
  2. Meanwhile, pour the olive oil into a large skillet on the stovetop set to medium high heat. When it begins to sizzle, add the steak and cook for 5 minutes on each side. Remove from heat, let cool, then cut into thin strips.
  3. Using the same pan that you used to cook the steak, add the edamame and broccoli and set the heat to low. Cook for about 5 minutes so the vegetables absorb some of the steak juice, then remove from heat.
  4. Use a large bowl to mix the edamame, broccoli, steak, green onions and peanuts.
  5. In another bowl, mix the peanut butter, brown rice vinegar, soy sauce, honey and sesame oil together until smooth.
  6. Pour the peanut sauce into the large bowl, and toss all ingredients together until coated.
  7. Top with additional green onions and sesame seeds.
beta
calories
336
fat
23g
protein
25g
carbs
11g
more
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