Neutral-flavored oil, such as avocado or grapeseed
8 ounces of bella mushrooms, sliced thinly (about 2 cups)
8 ounces fresh snow peas (about 2 1/2 cups)
Optional: 1/4 cup thinly-sliced scallion (about 3 stalks)
Optional: Sesame seeds, for ganish
Hot cooked rice, for serving
Season the strips of steak with salt and pepper. Set aside while you prepare the remaining ingredients.
In a medium bowl, whisk together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
Place a large, heavy-bottomed skillet (like cast-iron) or a wok over medium heat. Add about a tablespoon of oil. Once the oil is shiny, add the strips of steak in small batches and cook for about 2-3 minutes per batch. Transfer the beef to a plate and tent loosely with foil.
Return the pan to medium heat, then add another tablespoon of oil. Add the mushrooms and cook for 3 minutes to brown them. Add the reserved sauce and bring it to a simmer, then add the snow peas and simmer over medium heat for 2 minutes. Return the steak and any accumulated juices to the pan and toss everything together until combined for about a minute.
Serve the stir-fry over hot cooked rice and garnish as desired with sliced scallions and sesame seeds.
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