Prep 20 mins
Cook 15 mins
Found this recipe in a Cooking Light Magazine. My husband and daughter recently introduced me to california rolls with wasabi sauce and now I am addicted. This recipe sounds absolutely wonderful and I plan to make it very soon!
- 1 lb flank steak, trimmed
- 2 tablespoons low sodium soy sauce
- 2 teaspoons low sodium soy sauce
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- cooking spray
- 2 teaspoons sesame oil, dark
- 1 tablespoon ginger, bottled, ground fresh
- 2 teaspoons garlic, bottled, minced fresh
- 1 (10 ounce) package edamame, shelled and thawed
- 1⁄4 cup rice vinegar
- 2 teaspoons wasabi paste
- Heat grill pan over medium-high heat. Rub steak with 2 teaspoons soy sauce; sprinkle with salt and pepper. Coat pan with cooking spray and add steak to the pan. Cook for 5 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes. Cut steak diagonally across the grain into 1/2 inch thick slices.
- Heat oil in a large nonstick skillet over medium heat. Add ginger and garlic; saute 1 minute, stirring occasionally. Add remaining 2 tablespoons soy sauce and edamame to pan; cook 2 minutes.
- Combine vinegar and wasabi paste in a bowl, stirring until smooth. Place 1/2 cup edamame mixture on each of 4 plates. Top each serving with 3 ounces of steak; drizzle each with 1 tablespoons vinegar mixture.