1 1-pound top sirloin steak, cut into 2-inch long, ¼-inch thick slices
1 tablespoon sesame oil
1 tablespoon minced or grated fresh ginger
2 cloves of garlic, minced or pressed
8 ounces fresh shiitake mushrooms, stemmed and thickly sliced
8 ounces fresh snow peas
1 bunch green onions, thinly sliced (about 2 cups)
1 cup fresh cilantro, chopped
5 tablespoons hoisin sauce
2 tablespoons Sriracha or other chili-garlic sauce
Lightly season beef with salt and pepper. In a wok or large nonstick skillet, heat oil over medium-high heat. Add ginger, garlic and mushrooms. Stir constantly until mushrooms are tender, about 3 minutes.
Add beef and continue cooking an additional minute, until the beef is browned on the outside but still pink in the center. Add snow peas, half of green onions and half of cilantro. Cook, stirring constantly, for 1 minute. Stir in hoisin and Siracha and continue cooking 1-2 minutes, until beans are crisp-tender and beef is cooked through. Season with salt and pepper, if needed.
Transfer to bowls and top with remaining green onions and cilantro. Serve over rice, if desired.