Pat the beef dry and season all over with salt and pepper. Transfer to a bowl with the sesame oil, garlic, and chili peppers and toss to combine. Set aside.

In a wide skillet or wok, heat the 1 tablespoon neutral cooking oil over medium-high until very hot. Add the yellow onion and cook, stirring regularly, for 8 minutes until softened and beginning to brown. Add the scallions, minced Thai chili peppers, and the garlic and cook for 1 minute until fragrant.

Add the snow pea tips and the mirin and cover for 2-4 minutes until the greens begin to wilt.

Remove the lid and toss to combine everything in the skillet. Be careful not to overcook the greens. Season with salt and pepper.

Transfer the pea tips to a plate and keep warm. Wipe out the skillet.

Add the remaining 1 tablespoon neutral cooking oil to the skillet over high heat. Once very hot and almost smoking add the beef in an even layer and cook without moving for 2-3 minutes until the beef begins to sear and char around the edges. Be careful not to overcrowd the skillet. Cook in batches if needed. Flip and cook an additional minute or two until the beef is just cooked through.

Add the soy sauce to the skillet and quickly toss to combine. Transfer the beef and any juices from the skillet to a bowl.

Divide the rice between plates and spoon the pea tips on top. Pile the sesame-garlic beef on top. Garnish with shichmi togarashi if desired. Enjoy!