Homemade Asian Sauce:

½ cup tamari or low-sodium soy sauce

5 tablespoons brown sugar

6 garlic cloves, minced

½ teaspoon ginger

2 teaspoons rice vinegar

Beef:

10 oz snow peas

4 tablespoons olive oil

10 oz mushrooms, thinly sliced

1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)

Prepare Asian Sauce:

In a bowl, combine all the sauce ingredients and whisk to combine. Set aside.

Cook Snow Peas:

Bring water to boil in a medium pan. Add snow peas and boil for 5 minutes. Drain and set aside.

Cook Mushrooms:

Heat a large skillet until hot, then add 2 tablespoons of olive oil. It should sizzle.

Immediately add thinly sliced mushrooms and cook on high heat, turning occasionally, until they brown nicely. Midway through, add a small amount of salt, as you’ll be adding tamari sauce later.

Remove mushrooms to a bowl.

Sear Beef:

In the same skillet, on high heat, add 2 tablespoons of olive oil, which will sizzle right away.

Immediately add thinly sliced meat. You might need to do this in 2 batches to avoid overcrowding.

Cook beef on one side until it browns nicely. Turn over all beef slices and cook until both sides are nicely browned. Remove this batch to a bowl.

Add the second batch of beef and repeat the process.

Final Assembly:

Return all cooked beef slices back to the skillet.

Add the cooked snow peas and mushrooms, followed by the prepared Asian sauce.

Stir everything to combine on high heat for about 1 minute. Turn off the heat and cover the skillet with a lid.

*adapted from Easy Delish Recipes