• Rinse the rice.

In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the rest of the meal.

• On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the peppercorns.
• Remove the stems from the mushrooms; cut the caps into quarters.
• In a small bowl, using a fork or whisk, mix together the cornstarch, stir-fry blend, and 2 tablespoons [¼ cup] water to form a slurry.
• Trim the root ends from the scallions; thinly slice the scallions on the diagonal for garnish.

• Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season very lightly with salt and sprinkle with the crushed peppercorns.

In a wok or large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Working in batches if needed, add the steak and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Transfer to a plate. Add more oil between batches if needed. Do not clean the pan.

In the same pan used for the steak, if dry, add 1 to 2 tablespoons oil. Warm over medium-high heat until hot but not smoking. Add the mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to soften, 2 to 3 minutes. Stir in the snap peas and cook until bright green and crisp-tender, about 1 minute.
Stir the cornstarch slurry to recombine, then add the slurry and steak and any accumulated juices and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the sauce has thickened slightly and the steak is cooked through, 2 to 3 minutes for medium. Remove from the heat and season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the scallions and serve.