Prep 10 mins
Cook 25 mins
Bright, fresh flavors. Spicy wasabi with sweet bell peppers and edamame is a hit.
- 6 1⁄2 cups low sodium chicken broth
- 3 cups arborio rice
- olive oil
- 1 lb lean flank steak
- salt & fresh ground pepper
- mesquite powder
- 2 red bell peppers, seeded and sliced into rounds
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 (16 ounce) packagefrozen shelled edamame, thawed
- 2 tablespoons reduced sodium soy sauce
- 1⁄4 cup rice wine vinegar
- 3 tablespoons olive oil
- 2 teaspoons Dijon mustard (I love boetje's stoneground dutch mustard)
- 1 teaspoon wasabi paste
- Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool
- While rice is cooking, coat a large stove-top grill pan or griddle with olive oil and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
- In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
- Arrange flank steak slices and red pepper rounds on a serving platter. Top with the sauteed edamame. Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice.