Asian Sugar Snap Pea & Steak Salad

• 3 cups Fresh Sugar Snap Peas, Blanched And Chilled
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Hoisin Sauce
• 1 Tablespoon Fresh Ginger, Peeled And Minced
• 2 cloves Fresh Garlic, Minced
• 1 Tablespoon Canola Mayonnaise
• 1 Tablespoon Peanut Butter
• 2 teaspoons Rice Wine Vinegar
• 1 teaspoon Dark Sesame Oil
• 2 teaspoons Splenda Sweetener
• 1 Tablespoon Olive Oil
• 8 ounces, weight Flank Steak, Cut Into Small Pieces
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Fresh Ground Black Pepper
• 1-1/2 cup English Cucumber, Seeded And Chopped (about 1 Large)
• 1 pint Cherry Tomatoes, Halved
• 4 Green Onions, Sliced
• 2 Tablespoons Toasted Sesame Seeds (optional)

1. 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.
2. In a medium bowl, combine soy sauce, hoisin, ginger, garlic, mayo, peanut butter, vinegar, and sesame oil, stirring with a whisk. Add Splenda. Set aside.
3. 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.
4. 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. Garnish with sesame seeds, if desired.

fresh sugar, soy sauce, hoisin sauce, fresh ginger, garlic, canola mayonnaise, peanut butter, vinegar, sesame oil, splenda, olive oil, flank, ubc, ubc, cucumber, tomatoes, green onions, sesame seeds

Taken from tastykitchen.com/recipes/salads/asian-sugar-snap-pea-steak-salad/ (may not work)