Beef with Snow Peas (and other veggies if you so desire)

I've been trying a lot of the Pioneer Woman's recipes lately (and many over the years) and I have to say I have yet to try a recipe of her's I haven't liked. We tried this last night. For step by step photos, you can see her website at http://thepioneerwoman.com/cooking/2010/10/beef-with-snow-peas/. It was delicious and even better the next day. I don't know why I've never thought to put flank steak with stir fry before, but it was the perfect tender cut of meat for it. James, who normally isn't a meat fan, even downed it and begged for more. I also included carrots in ours.

1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
Salt As Needed (use Sparingly)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 30 seconds (enough to cook but still stay crisp). Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.