In a bowl, whisk together the tamari sauce, rice vinegar, sugar, and sesame oil until well combined. Set aside.

Bring a medium pan of water to a boil. Add the snow peas and boil for 5 minutes. Drain and set aside. Tip: This quick boiling helps maintain their vibrant green color and crisp texture.

Heat a large skillet over high heat. Add 1 tablespoon of olive oil; it should sizzle. Add the sliced mushrooms and cook, turning occasionally, until they are nicely browned. Sprinkle with a little salt midway through cooking. Once done, remove the mushrooms to a bowl. Tip: Ensure your skillet is hot enough to get a good sear on the mushrooms.

In the same skillet, add the remaining 1 tablespoon of olive oil. Immediately add half of the thinly sliced beef, ensuring the pieces are not crowded. Cook until browned on one side, then flip and cook until browned on the other side. Remove this batch to a bowl and repeat with the remaining beef. Tip: Searing in batches helps achieve that perfect caramelized crust.

Return all the cooked beef to the skillet. Add the snow peas and cooked mushrooms, then pour in the prepared Asian sauce. Stir everything together on high heat for about 1 minute. Turn off the heat and cover the skillet with a lid to keep warm. Tip: This final stir ensures all the ingredients are coated in the delicious sauce.