Wash and dry produce.

Trim scallions and cut whites into ½-inch pieces; thinly slice greens. Trim and peel carrots; grate on the largest holes of a box grater. Trim and halve cucumbers lengthwise; cut crosswise into ½-inch-thick half-moons.

Pat steak* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add steak and cook to desired doneness, 6-8 minutes per side.

Turn off heat; transfer steak to a cutting board to rest. Wipe out pan.

While steak cooks, rinse shrimp* under cold water and pat dry with paper towels. 

In a medium bowl, combine shrimp, scallion whites, umami ginger sauce, chili sauce, gochujang, ponzu, and half the sesame seeds.

Once steak is done, heat a drizzle of oil in same pan over medium heat. Add shrimp and cook, stirring occasionally, until opaque and cooked through, 2-4 minutes.

Turn off heat; transfer shrimp to a separate medium bowl.

In a large bowl, whisk together vinegar, half the soy sauce, 1 tsp sugar, and a large drizzle of oil (all the soy sauce and 2 tsp sugar for 4 servings).

Thinly slice steak against the grain.

To bowl with dressing, add mixed greens, carrots, cucumbers, steak, and shrimp; toss to combine. Season with salt and pepper.

Divide salad between bowls. Top with scallion greens, crispy fried onions, and remaining sesame seeds. Serve.