Sesame Steak Salad With Snap Pea Salad Sesame Steak Salad With Snap Pea Salad

Food styling by Claire Stubbs | Prop styling by Lara McGraw Image by: Ronald Tsang

An easy and elegant dish that's on your table in 30 minutes.

  • Total time 30 minutes
  • Portion size 4 servings



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


  • Iron 37
  • Folate 68
  • Calcium 8
  • Vitamin A 5
  • Vitamin C 53
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Lunch & Dinner

Sesame Steak Salad With Snap Pea Salad