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1. Whisk together all marinade ingredients in a bowl. Add beef and toss to coat. Marinate 1+ hours in the fridge.
2. Preheat oven to 450°F. Toss onion and snap peas with olive oil on a baking sheet. Season with salt and pepper.
3. Drain beef from marinade and arrange in a single layer on other side of pan.
4. Roast 10 minutes until beef is charred and veggies are tender.
5. Toss with scallions. Serve alongside rice.
6. Refrigerate leftovers up to 4 days. Can freeze up to 2 months. Reheat until hot before serving.
