1-½ pound Flank Steak (sliced thin against the grain)
½ cups Soy Sauce
3 Tablespoons Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces Fresh Snow Peas
5 chopped Scallions
3 Tablespoons Peanut Oil
Crushed Red Pepper
4 cups cooked Jasmine Rice
Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss. Reserve the other half of the liquid.
Heat oil in a heavy skillet or wok over high heat. Add snow peas and stir fry for one minute. Remove to a plate.
Allow pan to get hot again. Add half the meat mixture and add half the scallions. Sear meat on both sides until brown. Remove to a clean plate.
Repeat with remaining meat, allowing pan to get very hot again first. After all the meat is cooked, add the plateful of meat, the remaining marinade, and the snow peas. Stir over high heat for 30 seconds. Serve over hot cooked rice and sprinkle with red pepper flakes