July 9, 2025
Garlic Butter Steak, Edamame & Asparagus
Garlic Butter Steak, Edamame & Asparagus
2 servings | 20 minutes
INGREDIENTS
- 2 cups Edamame Pods
- 10 ozs Flank Steak (sliced very thinly against the grain)
- 2 tbsps Tamari (divided)
- 2 tsps Cornstarch
- 2 tsps Avocado Oil
- 2 tbsps Water
- 2 tbsps Butter
- 2 Garlic (clove, minced)
- 2 cups Asparagus (woody ends trimmed, chopped)
METHOD
- Bring a large pot of salted water to a boil. Place the edamame pods in the boiling water and cook for three minutes, stirring occasionally. Drain and rinse and set aside.
- In a bowl, mix together the steak with half the tamari and cornstarch.
- Heat a large wok over medium-high heat. Add the oil. Once hot, add the steak in a single layer, working in batches if needed. Cook for one minute, undisturbed. Flip and cook for one more minute. Remove with a slotted spoon and set aside.
- Remove the wok from the heat and let cool slightly for one minute. Return over medium heat and add the water, butter, and garlic. Toss to combine. Add the edamame, asparagus, and remaining tamari and cook for three minutes, tossing often. Add the steak and toss everything together.
- Divide onto plates and enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to two days.
- Serving Size: One serving is approximately one cup of edamame, one cup of asparagus, and 3/4 cup of steak (sliced).
- More Flavor: Add chili flakes.
- Serve Ii With: As is, or with rice on the side.
Nutrition Facts
Amount per serving
531 calories
46gs protein
24gs carb
30gs fat
Barbell & Trap Bar Training
In this bulletin we discuss Lactate & Brain Health. . .
Ingredients 700–800g chicken breast (raw) 2 cups cooked lentils 3–4 small beetroot (about 400g total) 6–8 cups rocket (arugula) or spinach 2 cucumbers (sliced) 1 small red onion (thinly sliced) 2 tsp olive oil (total) Juice of 1–2 lemons Spice rub 2 tsp turmeric 2 tsp paprika 3 garlic cloves (minced) Salt + black pepper Method Step one - Cook The Chicken Coat chicken with spices and garlic. Grill, bake, or pan-cook with minimal oil until cooked through. Slice. Step two - Prepare The Beetroot Roast at 200°C for ~30–40 min (or use pre-cooked), then slice. Step Three - Build The Bowl Divide greens, lentils, beetroot, cucumber, and onion across 4 bowls. Top with protein Add sliced chicken evenly. Step four - Dress It Lightly Drizzle olive oil and lemon juice over each bowl. Step five - Serve & Enjoy Toss lightly if desired, or keep layered for presentation. Serve immediately while the chicken is warm for the best flavour. Nutritional Information & Cooking Times Prep time: 15 minutes Cook time: 35 - 40 minutes 450 kcal | 7g Fat | 53g Protein | 37g Carbohydrates