Teriyaki Steak, Snow Pea and Shiitake Salad 4.000

Bonnie Jo Mount/The Washington Post

Mindful Makeover Jun 12, 2013

A simple flank, top round or sirloin steak, marinated in a soy sauce-based dressing and then broiled or grilled, is one of those easy, fast dishes that never seem to go out of style. I understand the appeal, but with today's meat-on-the-side, vegetables-in-the-middle sensibility taking hold, it's time for an update.

That same steak, thinly sliced and mixed with snow peas, carrots and shiitake mushrooms, becomes a main-course salad that beautifully blends meat and vegetables.

Make Ahead: The vegetables can be cut, cooked where needed and refrigerated for up to a day before assembling. The steak can be cooked up to 2 days in advance. The salad is best the day it's assembled but can be refrigerated for up to 2 days.

Servings: 4 - 6
  • 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 1/2 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 1/4-inch strips
  • 1/2 medium sweet onion, finely chopped (1/2 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)


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 4 to 12 hours, turning the bag over every few hours if possible.

Broil or grill the steak to medium-rare or to the desired doneness. Cool to room temperature, then thinly slice into strips about 1 1/2 inches long.

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

Lightly salt the boiling water, then add the snow peas and cook for 1 minute. Drain, immediately transferring the snow peas to the ice-water bath. Cool for 5 minutes, then drain and pat dry with paper towels. Cut each snow pea pod lengthwise into 2 or 3 strips (discarding the strings) and place in a mixing bowl.

Heat 1 tablespoon of the olive or peanut oil in a medium nonstick skillet over medium-high heat. Add the shiitake strips; cook for 3 to 4 minutes, until the mushrooms wilt. Add the chopped onion and the ginger; cook, stirring, for 2 to 3 minutes, just until the onion starts to soften. Transfer the vegetables to the mixing bowl to cool.

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.

NOTE: Toast the sesame seeds in a small, dry skillet over medium-low heat for several minutes, until fragrant and lightly browned. Cool before using.

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Recipe Source

From columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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