ASIAN BEEF WITH SUGAR SNAP PEAS

INGREDIENTS
Asian Sauce:
1/2 cup low sodium soy sauce
5 tablespoons brown sugar
6 cloves garlic minced
1/2 teaspoon ginger
2 teaspoons rice vinegar
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10 oz snap peas
4 tablespoons olive oil
10 oz mushrooms sliced thinly
1 pound beef thinly sliced (sirloin steak strips, flank steak, or any other steak)
2 cups cooked rice

INSTRUCTIONS
Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add sliced mushrooms and cook them on high heat, stirring occasionally, until they brown. Salt them midway through. Remove mushrooms to a plate.
Microwave the peas for 2 minutes (or boil), and set aside.
To the same skillet, on high heat, add 2 more tablespoons of olive oil. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat until both sides are browned. Remove this batch to a plate. Add a second batch of meat, and repeat.
Whisk together sauce ingredients and set aside.
Return all of the cooked meat back to the skillet. Add the peas and cooked mushrooms, then the sauce. Cook on high heat for about 1 minute.
Serve over rice.