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1
Bring the chicken stock to a boil.
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2
Add 3 cups Arborio rice.
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3
Cover and simmer for 20 minutes.
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4
Allow rice to cool and reserve it for meals later in the week.
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5
While rice is cooking, coat a large stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
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6
Season both sides of flank steak with salt, black pepper and mesquite seasoning.
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7
Place flank steak on hot grill along with the red pepper rounds.
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8
Cook the steak 3 to 5 minutes per side, until almost cooked through but still slightly pink.
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9
Cook the red peppers until slightly charred.
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10
Remove and set aside.
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11
Remove steak from grill pan and let rest 10 minutes before slicing crosswise on a diagonal into 1/2-inch thick slices.
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12
Meanwhile, heat sesame oil in a large skillet over medium heat.
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13
Add garlic and ginger and cook 1 minute.
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14
Add edamame and soy sauce and cook 2 to 3 minutes, until golden brown, stirring frequently.
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15
Remove from heat.
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16
In a small bowl, whisk together rice vinegar, oil, mustard, and wasabi paste.
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17
Arrange flank steak slices and red pepper rounds on a serving platter.
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18
Top with half of the sauteed edamame (reserve remaining edamame for Edamame-Rice Salad with Teriyaki Tuna).
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19
Spoon wasabi dressing over edamame and steak.
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20
Serve with 2 cups of the rice.
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21
Reserve remaining rice for Asparagus-Wild Mushroom Risotto with Parmesan and Edamame-Rice Salad with Teriyaki Tuna.
