- 1 1/4lb sirloin steak, sliced thinly across the grain
- 1/2c low-sodium soy sauce or gluten free tamari
- 4 Tbsp brown sugar or pure maple syrup
- 2 Tbsp cornstarch
- 1 Tbsp fresh ginger, minced
- 2tsp black pepper
- 1/2tsp sesame oil
- pinch red pepper flakes
- 8oz snow peas, ends trimmed off
- 4 green onions, sliced
- 2–3 Tbsp high-heat oil, such as avocado oil or coconut oil (or canola)
- 5–6 Tbsp water
- In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Taste and add more sugar or pepper to taste. Add steak to the marinade and toss to coat.
- In a large skillet, heat 2 Tbsp canola oil over high heat. Add snow peas and cook 1-2 minutes. Remove from skillet and set aside.
- Allow oil to heat back up. Add half of beef strips and green onion to skillet (try to leave as much of the marinade in the bowl as possible). Cook on one side 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove and set aside with snow peas.
- Repeat the cooking process with the second half of the beef strips and green onions, adding additional oil if necessary. Remove from skillet and set aside with peas and beef.
- Reduce heat to medium. Pour in remaining marinade and add 5 Tbsp water. Allow marinade to come to a bubble and simmer until thickened. Add additional water if needed to achieve your desired consistency. Return peas and beef to skillet and toss with sauce.
- Serve over white or brown rice.