Asian Sugar Snap Pea & Steak Salad

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.