Teriyaki Stir-Fried Beef with Snow Peas and Mushrooms

1/2 cup chicken broth (for sauce)
2 tablespoons soy sauce (for sauce)
2 tablespoons sugar (for sauce)
1 tablespoon mirin (for sauce)
1 teaspoon cornstarch (for sauce)
1/4 teaspoon red pepper flakes (for sauce)
2 tablespoons soy sauce
1 teaspoon sugar
12 ounces flank steak, trimmed, cut into 2-inch wide strips with grain, then sliced thin across grain on slight bias
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
8 ounces mushrooms, quartered
12 ounces snow peas or other green vegetable
1/4 cup water
3 whole scallions, cut into 1.5-inch pieces, white and light green parts halved lengthwise

Freeze the flank steak for 15 minutes to make it easier to slice.

Serves: 2

Cooking time: 45 minutes

Whisk all the sauce ingredients in a small bowl and set aside.
Combine 2 T. soy sauce and 1 tsp. sugar in medium bowl, toss with beef and marinate at least 10 minutes and up to an hour, stirring once.
Combine 1 tsp. oil with ginger and garlic in small bowl, set aside.
Drain beef and discard liquid. Heat 1 tsp oil in skillet over high heat until just smoking. Add half of beef in single layer, break up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, 1-2 minutes. Transfer beef to clean bowl and repeat with 1 teaspoon oil and remaining beef.
Rinse out skillet and dry with paper towels.
Add remaining 1 tablespoon oil to skillet and heat on high until just smoking. Add mushrooms and cook until beginning to brown (may need to turn down heat a bit). Add snowpeas, stirring frequently, until spotty brown, 3-4 minutes. Add water, cover and cook until crisp-tender, 2 minutes.
Uncover skillet, clear a space in the middle and add garlic/ginger mixture. Mash it until fragrant, about 15 seconds. Stir to incorporate with the vegetables.
Return beef with its juices to the pan, add scallions and stir to combine.
Whisk sauce to recombine, then add to skillet and cook, stirring constantly, until thickened, 30 seconds.
Serve with rice.

Submitted by: Liz