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      1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices

      1 tablespoon Asian sesame oil

      1 tablespoon minced peeled fresh ginger

      12 ounces fresh shiitake mushrooms, stemmed, thickly sliced

      8 ounces snow peas

      1 bunch green onions, sliced, divided

      1 cup fresh cilantro leaves, divided

      5 tablespoons hoisin sauce

      2 teaspoons chili-garlic sauce

      1/4 teaspoon Chinese five-spice powder


      1.)Sprinkle beef with salt and pepper. Heat oil in THE TITANIUM ELITE WOK over medium-high heat. 

      2.)Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. 
      3.)Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. 

      4.)Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. 

      5.)Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.