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Watercress, Beef and Soybean Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine Type: North American
Ingredients:
  • 8 oz beef, top blade / flat iron steak, trimmed of fat, cut into 4 portions
  • 2 tbsp pepper, black freshly ground
  • 2 tsp coriander, seed, crushed
  • 1/2 tsp salt, sea
  • 1/2 tsp canola oil
  • 4 cups watercress, trimmed
  • 1 onion, red, thinly sliced (~2 3/4 cups)
  • 1 cucumber, english, seeded, sliced (~3 cups slices)
  • 1/2 cup edamame / soybeans, frozen, thawed
  • 1 1/4 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp chopped chives, fresh
  • 2 onion, green / scallion, thinly chopped (~1/3 cup)
Instructions:
  1. Prep
    1. Season the beef with the pepper, coriander seeds and salt, pressing to adhere.
  2. Cooking
    1. Heat a nonstick pan with the canola oil over medium heat.
    2. Allow the pan to heat for 2 minutes.
    3. Add the beef and cook for 8 minutes for medium rare, turning, to brown evenly.
    4. Allow beef to rest for 5 minutes before slicing.
    5. Meanwhile, mix together the watercress, red onion, cucumber, soybeans, olive oil, lemon juice, chopped chives and green onions.
    6. Slice beef thinly against the grain.
    7. Divide salad evenly salad among plates and top with beef.
Nutritional Facts
Nutrient (per serving)% DV
Calories 28714%
Total Fat 15g23%
    Saturated Fat 3g15%
    Trans Fat 0g--
Cholesterol 35mg12%
Sodium 354mg15%
Total Carbohydrate 20g7%
    Dietary Fiber 5g20%
    Sugars 6g--
Protein 22g44%
Vitamin A 1796iu36%
Vitamin C 27mg44%
Calcium 164mg16%
Iron 7mg37%