It’s hot as heck here and I’m not cookin’ {much} today!
that’s where this recipe comes in… OK…so you DO have to cook a little…but at least it’s quick and easy and you can get out of the kitchen fast before you work up a sweat.
Asian Sugar Snap Pea and Steak Salad
Adapted from Cooking Light
4 Servings (serving size: 1 1/2 cups)
Calories: 290 ▪ Fat: 16g ▪ Carbs: 15g ▪ Dietary Fiber: 4g ▪ Protein: 21g
3 cups fresh sugar snap peas, blanched & chilled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced peeled fresh ginger
2 cloves fresh garlic, minced
1 tablespoon canola mayonnaise
1 tablespoon peanut butter
2 teaspoons Splenda
2 teaspoons rice wine vinegar
1 teaspoon dark sesame oil
1 pint cherry tomatoes, halved
1 1/2 cups chopped seeded English cucumber (about 1)
4 green onions, chopped
1 tablespoon olive oil
8 ounces flank steak, cut into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds, optional
To blanch peas: Bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water. Drain the peas when they are completely cold; set aside.
In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat.
Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.
When ready to serve, Combine peas, cucumbers, tomatoes, and green onion and toss to combine. Drizzle with dressing and toss until well coated. Divide into 4 portions and top with steak.
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About Jennifer
This looks delicious! I love that you seeded your cucumbers. Most people think I am nuts to do that, but it makes a huge difference.
Oh my heavens this on soooooo on my radar! I have to pick up a few ingredients, but for the 290 calories, it fits in my healthy eating plan for sure. Not to mention, I am limiting the cooking here too. Only 104 or so today, down from 117 last week. Still, better to cook early or eat a salad. hehe
I grew up in Oklahoma, so I know that heat so very well!
Here in the mountains it's not too hot to cook, but I STILL want to make this salad right away!
What a beautiful picture! I wanted to let you know about my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week
http://steaknpotatoeskindagurl.blogspot.com/2011/07/my-first-giveaway.html
Hi Jennifer! I'm visiting via Foodie Friday. I'm so glad I stopped by your blog as I am always looking for new and delicious recipes. Thanks so much for sharing your Asian Salad recipe! I can't wait to try it!
Best wishes and happy weekend,
Natasha.
Oh, snap! This looks and sounds delicious, and perfect for our hot Texas summers. Can't wait to give this one a try!
Yum! This looks so good! i am a new follower! i would love it if you would stop by and follow back if you like what you see!
wow…this looks amazing..
first time here..love your space..
fantastic recipe collection with excellent clicks..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
I'm a new reader and I'm in love with this salad! Yum.
This looks SERIOUSLY delicious. My husband is drooling. Must. Make. Now.
Gorgeous photos, as always!