Snow Peas and Beef Salad

1 beef flank steak (1 pound)
1/4 cup ketchup
2 tablespoons canola oil
2 tablespoons lemon juice
1 tablespoon brown sugar
1/4 teaspoon each garlic powder, garlic salt, ground ginger and pepper
1/2 pound fresh mushrooms, sliced
1 can (8 ounces) sliced water chestnuts, drained
1 medium onion, sliced and separated into rings
1 cup fresh or frozen snow peas, thawed
12 lettuce leaves
2 medium tomatoes, cut into wedges

Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until a meat thermometer reads 170°. Cool completely. Thinly slice meat across the grain; place in a large resealable plastic bag. In a jar with tight-fitting lid, combine the ketchup, oil, lemon juice, brown sugar and seasonings; shake well. Pour over meat; seal bag and turn to coat.

Add the mushrooms, water chestnuts and onion. Refrigerate for 8 hours or overnight, turning occasionally. Just before serving, add snow peas. Serve on lettuce; garnish with tomatoes. Makes 6 servings.