Cut the beef into thin strips against the grain.  Sprinkle with salt and pepper.

Place a 12-inch stainless steel skillet over high heat. Add 1 teaspoon of vegetable oil, and when it shimmers, add half of the beef in one layer.  Cook until the beef is browned on one side, then flip to cook the second side with a pair of tongs. You want the outsides of the beef to be browned, but for the beef to remain tender.  Remove the beef to a plate. If needed, add the second teaspoon of vegetable oil to the pan and cook the second half of the beef. Remove the beef to the plate.

Add the beef broth, teriyaki sauce, orange marmalade and dash of cayenne pepper. Bring the mixture to a boil. Add the pasta and the sugar snap peas and stir to combine. Reduce the heat to medium, cover the skillet, and cook until the pasta is tender, 5 to 7 minutes.  (If needed, add up to 1/4 cup of water if your pasta is not tender and all of the liquid has been absorbed.)

Stir the beef back into the skillet. Cook uncovered for 2 to 3 minutes, or until the sauce is slightly thickened.