When stir-frying, we use a nonstick skillet, which puts more surface area in direct contact with the burner than a traditional wok. This translates to a hotter pan and better browning. Placing the raw flank steak in the freezer for 15 minutes makes it easy to slice the meat thin. Serve with steamed rice.  From Cooks Illustrated

Serves 4

Ingredients

1 1/4 pounds flank steak, sliced thin (see note)
2 tablespoons soy sauce
1/3 cup Hoisin sauce
1/3 cup water
1/2 teaspoon red pepper flakes, or more to taste
2 tablespoons peanut oil or vegetable oil
8 ounces snow peas, stem ends trimmed
4 cloves garlic, minced [Editor’s Note: How about diced garlic scapes?]
1 tablespoon minced fresh ginger
1/2 cup roasted unsalted cashews, chopped

Directions

Combine steak and soy sauce in medium bowl, cover, and refrigerate while preparing other ingredients.  Whisk Hoisin sauce, water, and pepper flakes together in small bowl.

Heat 2 teaspoons oil in large nonstick skillet over high heat until just smoking.  Add half of steak, break up clumps with wooden spoon, and cook, without stirring, for 1 minute.  Toss steak until browned around edges, about 30 seconds.  Transfer to clean bowl.  Heat 2 teaspoons oil in skillet until just smoking and repeat with remaining beef.

Add remaining 2 teaspoons oil to now-empty skillet and heat until just smoking.  Add snow peas and cook, stirring once or twice, for 2 minutes.  Clear center of pan and add garlic and ginger.  Cook, mashing garlic mixture with back of spatula, until fragrant, about 45 seconds.  Stir garlic mixture into snow peas, then toss in steak. Whisk hoisin sauce mixture to recombine, pour into pan, and cook until thickened, about 1 minute.  Stir in cashews and transfer to platter.  Serve.