Asian Beef with Mushrooms & Snow Peas

Asian Sauce:--
½ cup soy sauce
5 tbsp brown sugar
6 garlic cloves, minced
½ tsp ginger
2 tsp rice vinegar
Beef:--
280 g snow peas
4 tbsp butter
280 g mushrooms, sliced thinly
500 g beef, thinly sliced
½ tsp SIDS CRAZY SALT

Combine all the sauce ingredients in a bowl - whisk to combine. Set aside.
Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
Heat a large frypan until hot, add 2 tablespoons butter - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Sprinkle them with SIDS CRAZY SALT midway, just a little bit. Do not add too much, as you will be adding tamari sauce later. Remove mushrooms to a bowl.
To the same pan, on high heat, add 2 tablespoons of butter, which will sizzle right away. Immediately add thinly sliced meat.
Note: You might want to do this in 2 batches. You will want each slice of beef to touch the bottom of the pan and for meat slices not to be crowded. This will ensure that beef will brown on high heat.
Cook beef on one side until it browns nicely. Turn over all beef slices to the opposite side, and cook more, on high heat, until all slices brown nicely. Remove this batch to a bowl.
Add the second batch of beef, and repeat.
Return all of the cooked beef slices back to the pan. Add the snow peas and cooked mushrooms, then the Asian sauce.
Stir everything to combine on high heat, for about 1 minute. Turn off heat. Cover the pan with a lid.