sliced, 4 cups green beans, ends removed, or sugar snap peas, 2 Tbsp hoisin sauce, 1 Tbsp chili garlic sauce. Using a fork, combine
the cornstarch and soy sauce in a large shallow dish. Ten minutes should pass after adding the meat and tossing to coat. In a wok or
big sauté pan, heat the oil over high heat. Add the garlic and scallion whites to the pan when it is extremely hot, and sauté for
30 seconds, or until fragrant but not browned. Stir-fry the green beans and mushrooms for three to four minutes, stirring often
with a metal spatula to keep the veggies moving almost constantly. Stir-fry the beef for three minutes, or until the exterior
of the steak is well browned, after adding it along with the soy sauce. Add the chili sauce and hoisin, then heat until the sauce just starts to coat the meat and veggies. Add some scallions to the garnish.