An easy and elegant dish that's on your table in 30 minutes.
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Sprinkle steaks with salt and pepper. Place sesame seeds on large plate; add steaks, turning to coat and pressing to adhere.
In large nonstick skillet, heat 2 tsp of the canola oil over medium-high heat; cook steaks, turning once, until medium-rare, about 6 minutes. Transfer to cutting board; tent with foil. Wipe pan clean. Let steaks rest for 10 minutes before slicing across the grain.
Meanwhile, in same pan, cook green beans with 1/4 cup water over medium-high heat, stirring, just until tender and water is evaporated, about 2 minutes. Add edamame, garlic and remaining 3 tsp canola oil; cook until edamame are heated through, 1 to 2 minutes.
In large bowl, whisk together soy sauce, vinegar and brown sugar until sugar is dissolved. Add green bean mixture, snap peas and green onions; toss to coat. Top with pea shoots and drizzle with sesame oil (if using). Serve with steaks.
Nutritional facts Per serving: about
- Fibre 6 g
- Sodium 958 mg
- Sugars 9 g
- Protein 34 g
- Calories 427
- Total fat 25 g
- Potassium 691 mg
- Cholesterol 57 mg
- Saturated fat 6 g
- Total carbohydrate 18 g
%RDI
- Iron 37
- Folate 68
- Calcium 8
- Vitamin A 5
- Vitamin C 53
