Start by thinly slicing the steak. Then pour the soy sauce, corn starch, garlic, sesame oil, sriracha, honey, red wine, and beef broth into a bowl and whisk together to create the sauce.

Heat half of the sauce in a skillet or wok over medium heat. Once hot, add the mushrooms. Let simmer for 10-12 minutes, stirring frequently, until the mushrooms reduce in size by half.

During this time, thinly slice the sugar snap peas and separate and rinse the lettuce leaves.

Then add the rest of the sauce and the beef. Let cook for 5 minutes.

After 5 minutes the beef should be ready - it will be tender and cooked to about medium. Add the sliced peas to the beef and the sauce, and then scoop into the lettuce leaves. Top with shredded carrot and serve.