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1
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger.
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2
Add the beef to a separate bowl and pour one-third of the liquid over the top.
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3
Save the rest of the liquid.
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4
Toss the beef and set aside.
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5
Heat the oil in a heavy skillet (iron is best) over high heat.
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6
Add the snow peas and stir for 45 seconds and get as much color on them as possible.
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7
Remove to a plate.
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8
Allow the skillet to get very hot again.
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9
With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.
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10
Spread out the meat as you add it to skillet, but do not stir for a good minute.
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11
(You want the meat to get as brown as possible in as short amount a time as possible.)
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12
Sprinkle half the scallions over the meat.
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13
Flip the meat to the other side and cook for another 30 seconds.
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14
Remove to a clean plate.
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15
Repeat with the other half of the meat, allowing the skillet to get very hot again first.
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16
After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas.
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17
Stir over high heat for 30 seconds, and then turn off the heat.
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18
Check seasonings and add salt only if it needs it.
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19
The mixture will thicken as it sits.
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20
Serve immediately over rice.
