Name: Peppery Beef and Shishito Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons cornstarch; 1/4 cup low-sodium soy sauce; 1 tablespoon toasted sesame oil; 1 pound sirloin or other steak, sliced into 1-inch-wide strips; 2 tablespoons vegetable or other neutral oil, plus more as needed; 12 to 14 shishito peppers (about 4 ounces), stems removed; 1 tablespoon garlic paste or freshly grated garlic; 1 tablespoon ginger paste or freshly grated ginger; 2 teaspoons coarsely ground black pepper, plus more for serving if desired; Salt, about ½ teaspoon plus more for seasoning; 2 tablespoons rice vinegar; 1/4 cup plus 4 teaspoons low-sodium soy sauce; 2 teaspoons cornstarch; 1/3 cup cool water; White rice, for serving

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Introduction

This peppery beef and shishito stir-fry is a lively and flavorful dish that combines tender steak strips with blistered shishito peppers in a savory, glossy sauce. Quick to prepare and perfect for weeknight dinners, it offers a delightful mix of textures and a kick of black pepper.

Peppery Beef and Shishito Stir-Fry Recipe - Recipe Image

Ingredients

2 tablespoons plus 2 teaspoons cornstarch
1/4 cup plus 4 teaspoons low-sodium soy sauce
1 tablespoon toasted sesame oil
1 pound sirloin or other steak, sliced into 1-inch-wide strips
2 tablespoons vegetable or other neutral oil, plus more as needed
12 to 14 shishito peppers (about 4 ounces), stems removed
1 tablespoon garlic paste or freshly grated garlic
1 tablespoon ginger paste or freshly grated ginger
2 teaspoons coarsely ground black pepper, plus more for serving if desired
Salt
2 tablespoons rice vinegar
White rice, for serving

Instructions

Step 1: In a medium bowl, mix 2 tablespoons of the cornstarch, 4 teaspoons of the soy sauce, and all the toasted sesame oil until smooth. Add the steak strips and toss until thoroughly coated.
Step 2: In a separate small bowl, stir the remaining 2 teaspoons cornstarch into 1/3 cup cool water; set aside.
Step 3: Heat the vegetable oil in a 10-inch wok or wide pot over high heat until hot, about 30 seconds to 1 minute. Add the shishito peppers and cook, stirring, until they blister. Transfer the peppers to a plate and set aside.
Step 4: Working in batches if needed, add the steak strips to the wok in a single layer. Cook undisturbed until the strips develop a char, about 1 minute per side. Transfer the cooked steak to the plate with the peppers.
Step 5: Reduce the heat to medium and add the garlic and ginger to the wok. Cook for 30 seconds until fragrant and the raw smell dissipates. Add the black pepper and season with about ½ teaspoon salt. Return the steak and peppers to the wok.
Step 6: Stir in the rice vinegar and the remaining 1/4 cup soy sauce, then add the cornstarch mixture. Cook, stirring constantly, until the sauce becomes shiny and thick enough to coat the back of a spoon. Adjust seasoning with salt and pepper as desired. Serve hot with white rice.

Tips & Variations

For extra heat, add a pinch of red pepper flakes or substitute some of the shishito peppers with sliced jalapeños.
Use flank steak or skirt steak as alternatives to sirloin for a different texture and flavor.
Marinate the beef for at least 30 minutes if time allows, to deepen the flavors.
Serve with steamed jasmine or basmati rice for best results.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of shishito?

Yes, mild peppers like padrón peppers or even sliced bell peppers can be used if shishito peppers are unavailable. Keep in mind the heat level may vary.

Is it necessary to use corn starch in this recipe?

Cornstarch helps thicken the sauce and gives it a glossy finish, but you can substitute with arrowroot powder or omit it for a thinner sauce.