In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch and ginger. Add sliced meat to bowl and toss. Set aside
2
Heat oil in a wok over high heat. Add peas and stir for 45 seconds. Remove to a separate plate. Set aside.
3
Allow pan to get hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. turn meat to teh other side and cook for another 30 seconds. Remove to a clean plate.
4
Repeat with other half of meat, allowing pan to get hot again. After turning it, add the first plateful of meat, the rest of the marinade and the peas. Stir over high heat for 30 seconds, then turn off heat. Season with red pepper. Serve over rice.
