Heat a sauté pan to medium heat.
Add one Tablespoon oil.
Add carrots and cook for two minutes, tossing as you cook.
Add mushrooms, red pepper, snow peas and a sprinkle of salt.
Continue tossing ingredients and cooking for two to three more minutes until done.
Remove veggies from pan and set aside.
In the same pan, add another Tablespoon oil, and quickly cook sliced steak to desired doneness (internal temperature of at least 145 degrees F).
Turn the heat to low and add the soy sauce, sugar, sesame oil and fresh ginger.
Mix quickly and toss to coat the meat.
Turn off heat and add the cooked veggies back in the pan for a quick toss with the meat.
Serve Shreds! salad onto three plates, and drizzle lightly with your favorite Asian vinaigrette.
Add the cooked steak and veggies on top of the salad.
Sprinkle with toasted sesame seeds.