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Originally published Thursday, June 27, 2013 at 6:06 AM

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Recipe: Teriyaki Steak, Snow Pea and Shiitake Salad

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Serves four to six

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 1½ inches thick

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

1. For the steak: Combine the soy sauce, toasted sesame oil and sugar in a gallon-size zip-top bag. Add the steak and seal, pressing out as much air as possible. Massage through the bag to coat evenly. Refrigerate for four to 12 hours, turning the bag over every few hours if possible.

2. Broil or grill the steak to medium-rare or to the desired doneness. Cool to room temperature, then thinly slice into strips about 1½ inches long.

3. For the salad: Bring a medium pot of water to a boil over high heat. Fill a bowl with cool water and ice cubes.

4. Lightly salt the boiling water, then add the snow peas and cook for one minute. Drain, immediately transferring the snow peas to the ice-water bath. Cool for five minutes, then drain and pat dry with paper towels. Cut each snow pea pod lengthwise into two or three strips (discarding the strings) and place in a mixing bowl.

5. Heat 1 tablespoon of the olive or peanut oil in a medium nonstick skillet over medium-high heat. Add the shiitake strips; cook for three to four minutes, until the mushrooms wilt. Add the chopped onion and the ginger; cook, stirring, for two to three minutes, just until the onion starts to soften. Transfer the vegetables to the mixing bowl to cool.

6. Add the grated carrots and sliced steak, along with the remaining 2 tablespoons of oil, the vinegar, toasted sesame oil, soy sauce and 1 tablespoon of the sesame seeds. Toss to combine thoroughly. Let stand 15 minutes, then toss again. Taste, and adjust the seasoning as needed. Transfer to a serving bowl, garnish with the remaining teaspoon of sesame seeds and serve.

Nutritional information per serving: 230 calories, 20 g protein, 9 g carbohydrates, 13 g fat, 3 g saturated fat, 40 mg cholesterol, 200 mg sodium, 4 g dietary fiber, 3 g sugar

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