Wednesday- Edamame Salad with Flank Steak

Chef’s Notes: It’s still fairly new to us, but no words can describe going into your back yard and coming back with this:

Then turning that into this:

I know that everyone neither has the time, energy, money, patience, will, or excuse to plant a garden. But, to me, I can see God no more clearly than seeing His plants grow and produce beautiful, nutrient-dense, life-giving food.

Thank you just seems to weak.

Have you honored the giver of your food today?

Plan of Attack:

1. Cook all in ONE pan!

Ingredients for 2:

½ Tbsp olive oil

8 oz flank steak, cubed

1 1/3 C frozen edamame, thawed and shelled

1 small yellow squash, sliced into rings

1 Tbsp lower-sodium soy sauce

½ Tbsp mayo (NOT miracle whip)

½ Tbsp Dijon mustard

1 tsp rice wine vinegar

½ tsp dark sesame oil

Handful cherry tomatoes, halved

½ cucumber, chopped

2 green onions (or red onions), sliced

Salt and pepper to taste

Instructions:

1. Heat olive oil in skillet to medium- high heat. Add edamame, yellow squash and flank steak, salt and pepper; sauté 8- 10 minutes or until steak is done
2. While steak mixture is cooking; In a bowl whisk together soy sauce, mayo, mustard, rice wine vinegar and sesame oil.
3. Then add to the bowl cucumber, tomatoes and green onions
4. Once the steak mixture is cooked, add into the same bowl as the cucumber mixture and toss to combine
5. Enjoy!

Food for Life,

the SupperSmiths, forging one meal at a time