• 1 lb sirloin steak, cut into 2-inch long, 1/5-inch-thick slices
• 2 Tbs extra virgin olive oil
• 1 Tbs minced peeled fresh ginger
• 8 oz shiitake mushrooms, stemmed, thickly sliced
• 8 oz snow peas
• 1 bunch green onions, sliced
• 1 C fresh cilantro leaves, roughly chopped
• 5 Tbs hoisin sauce
• 2 tsp chili-garlic sauce

Begin by seasoning the beef with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and mushrooms until mushrooms are tender, about 3 minutes.

Next, add the beef to the skillet until beef browns but still remains a bit pink in the center, about 1 minute.

Add snow peas, half of the green onions and half of the cilantro, stir-fry for about 1 minute.

Now, stir in hoisin sauce and chili-garlic sauce and continue to saute until peas are crisp and slightly tender, for an additional 1-2 minutes.

Season with salt and pepper and transfer to a serving bowl. Garnish with remaining cilantro and green onions. For a warm entree, serve immediately. Or if you’d like a cooler, more refreshing dish, chill in refrigerator and serve over cool udon noodles.