Peppery Beef and Shishito Stir-Fry Recipe
This Peppery Beef and Shishito Stir-Fry is a vibrant, quick-cooking dish combining tender sirloin strips with blistered shishito peppers and a bold black pepper sauce. Perfect for a tasty weeknight dinner, this recipe balances savory soy, fragrant ginger and garlic, and a tangy splash of rice vinegar. Serve it over steamed white rice for a satisfying meal showcasing savory umami and subtle heat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
Beef Marinade
- 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
Stir-Fry Ingredients
- 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
Instructions
- Marinate the Beef: In a medium bowl, combine 2 tablespoons cornstarch, 4 teaspoons soy sauce, and all the toasted sesame oil until smooth. Add the sirloin strips and toss until thoroughly coated to tenderize and flavor the beef.
- Prepare Cornstarch Slurry: In a small bowl or measuring cup, stir the remaining 2 teaspoons cornstarch into 1/3 cup cool water. Set aside; this will thicken the sauce later.
- Blister the Shishito Peppers: Heat 2 tablespoons 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 stir-fry until they begin to blister, then transfer them to a plate and set aside.
- Cook the Beef: Working in batches to avoid overcrowding, add marinated steak strips in a single layer to the hot wok. Cook undisturbed until the strips develop a char, about 1 minute per side. Transfer cooked steak to the plate with the peppers. Add more oil between batches if needed.
- Sauté Aromatics and Pepper: Lower heat to medium. Add garlic and ginger to the wok and cook for 30 seconds until their raw aromas fade. Stir in 2 teaspoons black pepper and season with about ½ teaspoon salt.
- Combine Ingredients and Finish Sauce: Return the cooked steak and blistered shishito peppers to the wok. Stir in the rice vinegar and the remaining 1/4 cup soy sauce. Then slowly add the cornstarch slurry, stirring constantly. Cook until the sauce becomes glossy and coats the back of a spoon. Adjust seasoning with additional salt and pepper to taste.
- Serve: Serve the peppery beef and shishito stir-fry hot over steamed white rice.
Notes
- Use low-sodium soy sauce to control saltiness in the dish.
- Shishito peppers are generally mild but occasionally spicy, so adjust black pepper seasoning to your preference.
- For best texture, avoid overcrowding the wok when searing the beef; cook in batches.
- Fresh garlic and ginger paste can be substituted with freshly grated versions for a more vibrant flavor.
- Serve immediately to enjoy the contrast of tender beef and crisp blistered peppers.
Keywords: peppery beef, shishito stir-fry, Asian stir-fry, quick beef recipe, shishito peppers, weeknight dinner, soy sauce beef
