Teriyaki Steak, Snow Pea and Shiitake Salad

washingtonpost.com

gbrigham

measuring cup Servings: 4 to 6

subheading: For the steak:

3 tablespoons low-sodium soy sauce

2 tablespoons toasted sesame oil

2 teaspoons light or dark brown sugar

1 pound top round, sirloin or flank steak, preferably 1 to 1 ½ inches thick

subheading: For the salad:

Kosher salt

6 ounces snow pea pods

3 tablespoons mild olive or peanut oil

8 ounces shiitake mushrooms, stemmed and sliced into ¼-inch strips

½ medium sweet onion, finely chopped (½ cup)

1-ounce piece fresh ginger root, peeled and finely chopped or grated

2 small carrots, well scrubbed, then grated (4 ounces total)

2 tablespoons seasoned rice vinegar or sushi vinegar

2 teaspoons toasted sesame oil

2 teaspoons low-sodium soy sauce

1 tablespoon plus 1 teaspoon toasted white or black sesame seeds (see NOTE)

Directions at washingtonpost.com

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