http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/. I didn't change it too much, except I just peel the strings off the peas instead of cutting the ends off (There is usually a little string at one end, grab and it should peel down the whole pea). I also added one more Tablespoon of Brown sugar which I posted below, and a teaspoon of minced garlic to the sauce. Yum!
Beef with Snow Peas
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain (I use petite Sirloin)
½ cup Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry (I used chicken broth since I didn't have this)
3 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger ( I usually have fresh ginger, but I didn't this time, I substituted about 3/4 teaspoon ground ginger, still good but fresh is better)
1 teaspoon minced garlic
1/4 to 1/2 teaspoon Crushed Red Pepper, (Ad as much as you like, depending on how hot you like it)
8 ounces, weight Fresh Snow Peas, Ends Trimmed or strings pulled
5 whole green onions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and crushed red pepper. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir for 45 seconds.
Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat.
Serve immediately over rice. Sprinkle with more crushed red pepper over the top if desired.