You may also like
Categories:
fresh Sugar soy sauce hoisin sauce fresh ginger garlic canola mayonnaise peanut butter vinegar sesame oil Splenda olive oil flank cucumber tomatoes green onions sesame seeds
Viewed: 33 - Published at: 4 years agoIngredients
- 3 cups Fresh Sugar Snap Peas, Blanched And Chilled
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Hoisin Sauce
- 1 Tablespoon Fresh Ginger, Peeled And Minced
- 2 cloves Fresh Garlic, Minced
- 1 Tablespoon Canola Mayonnaise
- 1 Tablespoon Peanut Butter
- 2 teaspoons Rice Wine Vinegar
- 1 teaspoon Dark Sesame Oil
- 2 teaspoons Splenda Sweetener
- 1 Tablespoon Olive Oil
- 8 ounces, weight Flank Steak, Cut Into Small Pieces
- 1/4 teaspoons Kosher Salt
- 1/4 teaspoons Fresh Ground Black Pepper
- 1-1/2 cup English Cucumber, Seeded And Chopped (about 1 Large)
- 1 pint Cherry Tomatoes, Halved
- 4 Green Onions, Sliced
- 2 Tablespoons Toasted Sesame Seeds (optional)
Method
- 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, hoisin, ginger, garlic, mayo, peanut butter, vinegar, and sesame oil, stirring with a whisk. Add Splenda. Set aside.
- 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. Garnish with sesame seeds, if desired.
