Too hot to cook?
It sure is here! I live in Texas and I’m tellin’ ya, it’s blazin’ hot here. We haven’t had much rain in what seems like months and all the poor farmer’s crops have all but burned up! I mean, there’s something seriously wrong when the weather forecast states “dangerous heat index, outdoor exposure should be limited. All that to say…it’s hot as heck here and I’m NOT cookin’ today! Well, maybe just a little bit.
Salads are always a great option for hot days when it’s too hot to cook, but to be honest I get sick of salads sometimes. This Asian Sugar Snap Pea Steak Salad is something a little different, but definitely great and packed with flavor.
Asian Sugar Snap Pea and Steak Salad
Servings: 4 servings
Ingredients
- 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
- <g class="gr_ gr_386 gr-alert gr_spell gr_inline_cards gr_disable_anim_appear ContextualSpelling multiReplace" id="386" data-gr-id="386">1 pint</g> 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
Instructions
- 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.
I am passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!
I love this recipe but I did tweak it a bit. I used Jennifer’s dressing as a marinade for the steak and made a separate delicious Asian dressing for the dish. It came out AMAZING!!! Here is the dressing I used.
• 2 medium cloves garlic finely minced
• 1 tablespoon finely chopped or grated fresh ginger
• 1 tablespoons red onion finely chopped
• ¼ cup rice vinegar
• 1/2 teaspoon Dijon mustard
• 3 tablespoons light brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha
• 2 tablespoon sesame seeds
• 2 tablespoon poppy seeds
• ⅓ cup extra virgin olive oil
• ¼ cup canola oil
• 1 teaspoons sea salt
• ¼ teaspoon finely ground black pepper
Instructions
1. Combine all ingredients in a glass jar and shake well. That’s it!
Thanks Christina! I’m gald you liked it!