Instructions: For the meat: Combine the soy sauce, garlic, pepper and sesame oil in a shallow dish. Add the meat and turn to coat. Cover and refrigerate for 4 to 6 hours, turning occasionally.

Prepare a barbecue (medium-high heat) or preheat the broiler. Remove the meat from the marinade; scrape off the garlic. (Discard marinade and garlic.) Grill or broil the meat to desired doneness, about 5 minutes per side for medium-rare. Transfer the meat to a cutting board. Let cool for 10 minutes. Thinly slice the meat on the diagonal across the grain. Let cool for 20 minutes.

For the dressing: Combine the vinegar, ginger, cilantro and sesame oil in a bowl. Gradually whisk in the vegetable oil. Season with salt and pepper.

For the salad: Blanch the snow peas in boiling salted water just until they turn bright green, about 30 seconds. Drain. Run under cold water until cool to the touch. Drain well.

Place the iceberg, romaine and cilantro leaves in a large bowl. Add half of the dressing and toss to coat. Arrange on a platter. Arrange the beef strips down the center of the salad. On one side, arrange the green onions and cashews; on the other arrange the tomatoes and snow peas. Drizzle with the remaining dressing. Sprinkle with the sesame seeds.

NOTES : If you double or triple the recipe for the beef in this salad and serve it as a main course, you can use the leftovers for this salad. Mixing cilantro with the greens intensifies the salads refreshing flavor.

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