Instead, we loaded up 461lbs. To say I had a panic attack would be putting it mildly. Thankfully, my super awesome friend Rachel & her parents took a slightly larger portion and we now all have freezers full of beef.
The largest portion of the beef came ground, but we did manage to get a good stack of tenderized round steak. I'm saving a few packages for Chicken Fried Steak, but I needed to look for something just a little healthier. Rachel actually came across this recipe, so I added it to the menu for the week. We both liked it, although Jason admitted that it is a lot of edamame.
Edamame Salad adapted from Cooking Light
- 3 cups shelled edamame
- 2 T low-sodium soy sauce
- 1 T grated peeled ginger
- 1 T light mayonnaise
- 1 T Dijon mustard
- 2 t white wine vinegar
- 1 t dark sesame oil
- 1 pint grape tomatoes, halved
- 1 cucumber, peeled and chopped
- 1/4 cup chopped green onion
- 1 T olive oil
- about 8-10oz tenderized round steak, cut into 1" pieces
- salt & pepper
In a large bowl, combine the soy sauce with the next 5 ingredients, and whisk until combined. Add the edamame, tomatoes, cucumber & onion, tossing to coat.
In a medium skillet, heat the olive oil over high heat. Season the steak with salt & pepper and add to the pan. Cook until crisps, about 5-7 minutes.
Just to note, Wednesday kicked off hurricane season. Yeah. I've got 150lbs of beef in my freezer. Usually hurricane season wouldn't be more than a blip on my radar, but if something comes our way this year, I'm loading up my beef and heading to Camp Nana. To grille. And eat.