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

1. Broil steak 4-6 in. from the heat for 8-10 minutes on each side or until a thermometer reads 170u0b0. 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.
2. 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.

ketchup, canola oil, lemon juice, brown sugar, garlic, mushrooms, water chestnuts, onion, snow peas, tomatoes

Taken from www.tasteofhome.com/recipes/snow-peas-and-beef-salad/ (may not work)