INGREDIENTS

• 8 ounces top round steak, 3/4 inch thick, trimmed of fat
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 4 cups mixed Asian greens, or mesclun greens
• 1 cup snow peas, sliced
• 1 cup red bell pepper, sliced
• 1/2 cup shredded red cabbage
• 1/2 cup cilantro leaves, chopped
• 1/3 cup shelled edamame, thawed
• 1/4 cup Sesame Tamari Vinaigrette (recipe follows)

PREPARATION

1. Sprinkle steak with salt and pepper. Coat a small nonstick skillet with cooking spray; place over medium heat. Add the steak and cook about 4 minutes per side for medium-rare. Let rest for (at least 5) minutes before slicing.
2. Combine greens, snow peas, bell pepper, cabbage, cilantro, edamame and vinaigrette in a large bowl. Toss to coat. Divide between 2 plates. Top with the steak. Chicken Variation Substitute 8 ounces chicken tenders for the steak. Cook through, 3 to 4 minutes per side. Shrimp Variation Substitute 8 ounces cooked, peeled shrimp for the steak (omit Step 1).

Serves 2

NUTRITION

Per serving: 328 calories; 9 g fat (2 g sat, 3 g mono); 68 mg cholesterol; 19 g carbohydrates; 42 g protein; 7 g fiber; 679 mg sodium; 949 mg potassium.

Source and image:  eatingwell.com

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Written by Lea Barlow • Leave a comment