1 1/2 cups chopped seeded English cucumber (about 1)
4 green onions, chopped
1 tablespoon olive oil
8 ounces flank steak, cut into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds, optional
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. In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat. 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. 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.
I had to share this link because I am usually the first to roll my eyes at some ‘let’s lose weight with yoga’ doodoo talk.
I caught myself pfttttttt’ing at the concept of yoga and it having a direct link to any significant weight loss. I may be wrong, in fact I know I am. I met a woman in my gym who praises regular yoga for her body transformation & weight loss.