Edamame, Corn, Bell Pepper and Steak Salad
I came up with this recipe the other day after I failed to make it to the grocery store. All the ingredients were ones that I had in the freezer, refrigerator and pantry. It was a hit! The kids picked out the meat, but loved it otherwise and Michael and I both enjoyed it as well. Try it, maybe you'll like it too. I already added it to my cookbook. Yum.
Ingredients:
3 tablespoons balsalmic vinegar
3 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
2 small garlic cloves minced
1 teaspoon ground cumin
1/2 teaspoon onion powder
3 cups cooked edamame, shelled
3 cups cooked fresh corn
1 red bell pepper, diced
1/2 cup chopped fresh cilantro
1 pd fajita meat or steak
8 oz mushrooms, sliced
¼ cup onion, diced
1 tbsp olive oil
Directions:
Marinate meat in a mixture of soy and vinegar for at least an hour.
Combine vinegars, sugar, garlic, cumin, and onion powder in small bowl. Blend until sugar dissolves.
Heat skillet over medium heat. Add olive oil and sauté mushrooms and onion till soft.
Remove vegetables and add steak. Fry on both sides until done to your liking.
Remove steak to a cutting board. Rest for ten minutes and then slice into bite size pieces.
Mix edamame, corn, red pepper, onions, mushrooms and steak in medium bowl; stir vinegar mixture into mixture. Cover. Refrigerate at least 1 hour. Stir in cilantro just before serving.
Ingredients:
3 tablespoons balsalmic vinegar
3 tablespoons rice wine vinegar
1 1/2 tablespoons brown sugar
2 small garlic cloves minced
1 teaspoon ground cumin
1/2 teaspoon onion powder
3 cups cooked edamame, shelled
3 cups cooked fresh corn
1 red bell pepper, diced
1/2 cup chopped fresh cilantro
1 pd fajita meat or steak
8 oz mushrooms, sliced
¼ cup onion, diced
1 tbsp olive oil
Directions:
Marinate meat in a mixture of soy and vinegar for at least an hour.
Combine vinegars, sugar, garlic, cumin, and onion powder in small bowl. Blend until sugar dissolves.
Heat skillet over medium heat. Add olive oil and sauté mushrooms and onion till soft.
Remove vegetables and add steak. Fry on both sides until done to your liking.
Remove steak to a cutting board. Rest for ten minutes and then slice into bite size pieces.
Mix edamame, corn, red pepper, onions, mushrooms and steak in medium bowl; stir vinegar mixture into mixture. Cover. Refrigerate at least 1 hour. Stir in cilantro just before serving.
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