Peppery Beef and Shishito Stir-Fry Recipe

Introduction

Experience a bold and peppery stir-fry that highlights tender beef and smoky shishito peppers. This quick and tasty dish combines vibrant flavors with a satisfying char, perfect for a weeknight meal.

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

1. 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.
2. Step 2: In a separate small bowl or measuring cup, stir the remaining 2 teaspoons of cornstarch into 1/3 cup cool water and set aside.
3. 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 stir-fry until they start to blister. Transfer peppers to a plate and set aside.
4. Step 4: Working in batches and adding more oil if needed, add the steak strips in a single layer to the wok. Cook undisturbed until the strips develop a char, about 1 minute per side. Transfer cooked beef to the plate with the peppers.
5. Step 5: Reduce heat to medium. Add the garlic and ginger to the wok and cook for 30 seconds until fragrant. Stir in the black pepper and season with about ½ teaspoon salt. Return the beef and peppers to the wok.
6. Step 6: Add the rice vinegar and the remaining 1/4 cup soy sauce. Pour in the cornstarch mixture and continue cooking, stirring constantly, until the sauce becomes shiny and coats the back of a spoon. Adjust seasoning with salt and black pepper as desired. Serve hot with white rice.

Tips & Variations

• For extra crunch, quickly stir-fry sliced bell peppers or snap peas along with the shishito peppers.
• Substitute sirloin with flank steak or ribeye for different textures and flavors.
• If shishito peppers are unavailable, mild green peppers like padrón can be used as a substitute.
• Adjust black pepper quantity to suit your spice preference for a milder or more intense heat.

Storage

Store any 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. The peppers may soften slightly upon reheating but will still retain good flavor.

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 or even sliced bell peppers work well if you can’t find shishito peppers. Just adjust cooking time based on pepper thickness.

How do I prevent the beef from sticking to the pan?

Make sure the oil in the wok or pan is hot before adding the beef. Also, avoid overcrowding and cook the steak strips in batches, allowing them to sear undisturbed for a good char.

Peppery Beef and Shishito Stir-Fry Recipe

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★★★★★

4.8 from 63 reviews

A flavorful Peppery Beef and Shishito Stir-Fry showcasing tender sirloin strips and blistered shishito peppers coated in a savory, glossy sauce with bold garlic, ginger, and black pepper notes. This quick and vibrant stir-fry is perfect served over white rice for a satisfying weeknight meal.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Marinade and Sauce

• 2 tablespoons plus 2 teaspoons cornstarch
• 1/4 cup plus 4 teaspoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons rice vinegar

Main Ingredients

• 1 pound sirloin or other steak, sliced into 1-inch-wide strips
• 12 to 14 shishito peppers (about 4 ounces), stems removed

Seasonings and Oils

• 2 tablespoons vegetable or other neutral oil, plus more as needed
• 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, to taste

Instructions

1. Marinate the Beef: In a medium bowl, combine 2 tablespoons of cornstarch, 4 teaspoons low-sodium soy sauce, and all of the toasted sesame oil until smooth. Add the sliced steak strips and toss well to coat thoroughly. Set aside to marinate briefly.
2. Prepare Cornstarch Slurry: In a small bowl or measuring cup, stir the remaining 2 teaspoons of cornstarch into 1/3 cup of cool water until dissolved. Set this mixture aside for later use in thickening the sauce.
3. Cook Shishito Peppers: Heat 2 tablespoons of 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 frequently until they begin to blister and soften, then transfer them to a plate and set aside.
4. Sear the Beef: In batches as needed, adding more oil if necessary, add the marinated steak strips to the hot wok in a single layer. Cook undisturbed for about 1 minute per side, allowing the beef to develop a charred exterior. Transfer cooked beef to the plate with the shishito peppers.
5. Sauté Aromatics and Combine: Reduce heat to medium and add the garlic and ginger to the wok. Cook for about 30 seconds until fragrant and the raw smell dissipates. Sprinkle in the coarsely ground black pepper and about ½ teaspoon salt. Return the beef and peppers to the wok.
6. Add Liquids and Thicken Sauce: Stir in the rice vinegar and the remaining 1/4 cup soy sauce, then pour in the prepared cornstarch slurry. Continuously stir the mixture until the sauce becomes glossy and thick enough to coat the back of a spoon.
7. Final Seasoning and Serve: Taste the dish and add additional salt and pepper if desired. Serve immediately over freshly cooked white rice for a complete meal.

Notes

• Use low-sodium soy sauce to keep the salt level moderate and avoid over-salting.
• Shishito peppers can vary in heat; most are mild, but occasionally one may be spicy.
• To make prep faster, garlic and ginger paste work great, but fresh grated versions intensify flavor.
• If sirloin is unavailable, flank or skirt steak also works well for stir-frying.
• Cook the beef in batches to avoid overcrowding the wok, ensuring a better sear and texture.
• Serve immediately for best texture and flavor; leftover sauce may thicken upon cooling.

Keywords: beef stir-fry, shishito peppers, Asian stir-fry, peppery beef, quick dinner, sesame oil beef, garlic ginger beef