To cut the meat easier place in the freezer for 30 minutes. Slice into thin strips, cutting across the grain. Place in a bowl and add the marinade; 1 Tbsp of the rice vinegar, ginger, soy sauce, cornstarch, 1 tsp of oil, and a bit of salt and pepper. Stir until well coated and let sit for 30 minutes to marinate.

To prepare the sauce, in a small bowl combine the Sriracha, hoisin, and remaining 2 Tbsp of rice vinegar. Set aside.

Heat the wok, then add 1 Tbsp of oil. Fry the garlic for a few seconds then add the meat in a single layer around the wok. Do not overlap the meat or overcrowd the wok, you don’t want excess moisture to be released as the meat will steam instead of sear. Let the meat sear for 1 minute undistributed, then toss it to cook the remaining sides, about another minute (it can still be a bit pink in the middle).Transfer to a plate and set aside.

Add 1 Tbsp of oil to wok and fry peppers and scallions are desired tenderness. Return meat (and any juices that were released) to wok, along with the sauce. Pouring the sauce down along the side of the pan will keep the pan hot (compared to pouring it down in the center). Toss everything together allowing the sauce to thicken.

Add the snowpeas, tossing until tender, about a minute. Because the snow peas will lose their bright green color and crispness the longer they are cooked, wait until the sauce has thickened to your likeness before adding them as they only take a few minutes to cook.

Garnish with black sesame seeds if desired.