Make shallow cross-cuts in both sides of steak; place in shallow dish. Combine mushrooms, onions and water chestnuts in separate shallow dish.
Mix all remaining ingredients except pea pods until blended. Pour 1/3 cup lemon juice mixture over steak; turn to evenly coat both sides of steak. Pour remaining lemon juice mixture over mushroom mixture; mix lightly.
Refrigerate both dishes 6 hours to marinate.
Heat grill on medium heat. Remove steak from marinade; discard marinade. Grill steak 5 to 6 min. on each side or until medium doneness. Transfer to cutting board; let stand 5 min.
Cut steak diagonally across the grain into thin slices; place in large bowl. Drain mushroom mixture; discard marinade. Add mushroom mixture to meat along with the pea pods; mix lightly.
Serve salad in taco salad shells, or over hot cooked rice or pasta.
Prepare using WYLER'S Instant Bouillon Chicken Flavored Granules, and substituting boneless skinless chicken breasts for the steak.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.