| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 6 1/2 cups low-sodium chicken broth
- 3 cups Arborio rice
- Cooking spray
- 1 pound lean flank steak
- Salt and ground black pepper
- Mesquite seasoning
- 2 red bell peppers, seeded and sliced into rounds
- 2 teaspoons sesame oil
- 2 cloves garlic, minced (or 2 teaspoons of pre-minced garlic in a jar)
- 2 teaspoons minced fresh ginger
- 1 (16-ounce) package frozen shelled edamame, thawed
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons canola oil
- 2 teaspoons country-style Dijon mustard
- 1 teaspoon wasabi paste
Instructions
- Bring the chicken stock to a boil. Add 3 cups Arborio rice. Cover and simmer for 20 minutes. Allow rice to cool and reserve it for meals later in the week.
- While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steak with salt, black pepper and mesquite seasoning. Place flank steak on hot grill along with the red pepper rounds. Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink. Cook the red peppers until slightly charred. Remove and set aside. Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
- Meanwhile, heat sesame oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently. Remove from heat.
- In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
- Arrange flank steak slices and red pepper rounds on a serving platter. Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna). Spoon wasabi dressing over edamame and steak. Serve with 2 cups of the rice. Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1672 |
| Total Fat | 89 g |
| Saturated Fat | 11 g |
| Carbohydrates | 162 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 57 g |
| Cholesterol | 77 mg |
| Sodium | 2209 mg |
Reviews
Must try! This is the most amazing combination of flavors. We make this for guests and it’s a big hit every time! Even the kids love it! Can’t say enough about this recipe from start to finish! It’s a complete meal.
I got lucky and got a really tender flank steak. That combined with the flavor of the sauce on the edamame and the wasabi sauce was perfect. I was skeptical of how this was all going to blend together but it did not disappoint. I skipped the red peppers but next time I will try them. I used my own recipe for cooking white rice but otherwise I would not change a thing about this recipe which is saying a LOT because I change every recipe I come across. The wasabi sauce especially is brilliant and perfect.
I used ordinary white rice instead of the recipe. It was great. The edamame cleaning took the most time.
This meal is quick, easy, and delicious. I will definitely make this again. My husband loved the wasabi sauce. Thanks Robin.
This is the first Robin Miller recipe I have tried and it was great! We like to eat light for dinner and this was perfect. We especially liked the edamamme. The leftover steak and peppers are great in a wrap for lunch the next day 🙂
I made this for a dinner party and it was fantastic and easy.
Wow! I saw this recipe on TV the other day with my husband and he was excited to try it. We’ve been bogged down with repitition lately and this was the change we’ve been looking for. Very fresh. Very light. Very flavorful. Don’t use too much of the dressing…you don’t need it! Just a dab brightens it up and makes the flavors balanced. Will make again for a housewarming in a few weeks!
I grilled shrimp instead of flank steak, this was fresh,light and delicious.
This recipe was easy and quite delicious. The only problem was gathering all of the ingredients but once you have them they last you awhile!
This dish is truly spectacular. The sauce you sautee the edamame in was fantastic! Then add the flavors of the meat, the sweetness of the red peppers all on top of the very tasty arborio..Mouthwatering! I personally didnt use much of the wasabi dressing and Honestly, next time I probably wont use it at all. Don’t get me wrong, the sauce was great, its just not really my thing. Thank You Robin!!! Fabulous!