In a bowl, whisk together the soy sauce, dry sherry, and corn starch until dissolved. Then whisk in the brown sugar and ginger. Add sliced meat to bowl and toss to coat. Set aside.

Warm oil in a heavy skillet or wok over medium high heat. Add snow peas and stir for 45 seconds to char slightly. With a slotted spoon, remove them to a separate plate. Set aside.

Allow the pan to get very hot again. With tongs, add half the meat by spreading it out in the skillet (leaving most of the marinade still in the bowl), along with half the scallions. Let the meat sear, without stirring for one minute.

Turn meat over and cook for another 30 seconds. Transfer to a clean plate.

Add the remaining meat to the hot pan, allowing the pan to heat up again first (adding additional oil, if needed).

After turning the meat, add the first plateful of meat, the rest of the marinade, the snow peas, red pepper flakes, and other half of the scallions. Stir over high heat for 1 minute to thicken, then turn off heat.

Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over cooked hot rice and enjoy.