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

1. 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.
2. In a bowl, mix together the steak with half the tamari and cornstarch.
3. 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.
4. 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.
5. 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