Serves 4

Adapted from Julia’s Album

For Sauce:

• ½ cup soy sauce

• 5 tablespoons brown sugar

• 6-7 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 teaspoons rice vinegar

• 1 teaspoon red pepper flakes, optional

• 1 teaspoon cayenne pepper, optional

For Beef:

• 10 ounces snow peas

• 4 tablespoons olive oil, divided

• 10 ounces mushrooms, thinly sliced

• Salt, to taste

• 1 pound beef (such as sirloin steak strips or flank steak), thinly sliced

• Cooked rice, for serving

• Sesame seeds, for garnish

• Green onions, for garnish

1. In a small bowl, combine all of the sauce ingredients. Whisk to combine and until the sugar has dissolved. Set aside.

2. To cook the snow peas, bring a medium pot filled with water to a boil. Add the snow peas and boil them for 5 minutes before draining them. Set aside.

3. Heat a large skillet over medium-high heat. As it’s heating up, add 2 tablespoons olive oil before quickly adding the mushrooms. Sauté them until they have nicely browned, about 5-6 minutes. When done, give a shake or two of salt over top. Remove them from the pan and set aside.

4. In the same skillet, turn the stove to high heat. Add the remaining 2 tablespoons of olive oil and immediately add the beef. Don’t overcrowd the pan, so you may have to sear the beef in batches.

5. Cook the beef, without disturbing it, until it browns nicely. Turn the beef slices over and sear, again, until all slices are nicely browned.

6. Add all of the cooked beef slices back to the skillet, along with the snow peas and mushrooms. Pour the sauce over top and stir everything to combine.

7. Serve over rice and garnish with sesame seeds and green onions.

8. Enjoy!