1/2 medium sweet onion, finely chopped (1/2 cup)
1-ounce piece fresh gingerroot, peeled and finely grated
2 small carrots, grated
2 tablespoons seasoned rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons soy sauce
1 tablespoon plus 1 teaspoon toasted sesame seeds (toasted in a dry skillet until fragrant, browned; cooled)
1. For the steak: Combine the soy sauce, sesame oil, and sugar in a zip-top bag. Add the steak and seal, pressing out as much air as possible. Massage to coat evenly; refrigerate for 4 to 12 hours, turning occasionally if possible. Grill the steak to desired doneness. Cool to room temperature, then slice into 11/2- inch strips.
2. For the salad: Bring a medium pot of salted water to boil. Fill a bowl with cool water and ice cubes. Cook the snow peas in the boiling water for 1 minute. Drain, and transfer to ice-water bath. Cool for 5 minutes, drain and dry with paper towels. Cut pea pods lengthwise into 3 strips; place in a mixing bowl.
3. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the shiitakes; cook for 3 minutes. Add the onion and ginger; cook, stirring, for 3 minutes. Transfer to the mixing bowl to cool.
4. Add the grated carrots, steak, 2 tablespoons of oil, vinegar, toasted sesame oil, soy sauce, and 1 tablespoon of the sesame seeds. Toss to combine. Let stand 15 minutes; toss again. Taste, adjust seasoning, garnish with sesame seeds and serve.
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.