| 1 1/4 lb. flank steak, cut into thin slices |
| 2 T. soy sauce |
| 1/3 c. hoisin sauce |
| 1/3 c. water |
| 1/2 t. red pepper flakes, or to taste |
| 2 T. peanut or vegetable oil |
| 1/2 lb. snow peas, stem ends trimmed |
| 4 cloves garlic, minced |
| 1 T. minced fresh ginger |
| 1/2 c. unsalted roasted cashews, chopped |
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 t. 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 edge (about 30 seconds). Transfer to clean bowl. Heat 2 t. oil in skillet until just smoking and repeat with remaining beef.
To now-empty skillet, add remaining 2 t. oil 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.
Serves 4.