From Livestrong.com4 TB vegetable Oil 6 oz Sirloin Steak, cut into 1” strips            1 tbsp Sriacha Hot Chile Sauce 1/8 tsp Salt                         1 tbsp Ginger powder 1 to 2 Green Garlics                    1 Onion 6 oz Sugar Snap Peas                    2 cups Chard, stems and leaves separated 1 Lemon

Heat a wok over medium-high heat.  Add the oil and swirl to coat.  Season steak with salt and add to wok.  Cook, stirring, until beef is golden brown on both sides, about 2 minutes.  Transfer to a medium bowl and set aside. Add another tablespoon of oil to the wok and swirl.  Add garlic, ginger, onions and chile sauce, peas, and thinly sliced chard stems.  Cook stirring constantly until snap peas are bright green and crisp, about 2 to 3 minutes.  Transfer to bowl with beef. Add another tablespoon oil to wok and swirl to coat.  Add half of the chard leaves and cook, stirring until wilted about 1 minute.  Transfer to bowl with beef and snap peas.  Repeat with remaining tablespoon of oil and chard. Return everything to wok, heat briefly and season with salt.  Squeeze lemon juice, toss to coat and serve immediately.