Peppery Beef and Shishito Stir-Fry Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
