Peppery Beef and Shishito Stir-Fry Recipe
A vibrant and peppery stir-fry featuring tender sirloin strips and blistered shishito peppers, cooked with aromatic garlic, ginger, and seasoned with a tangy soy and rice vinegar sauce. Perfectly paired with white rice for a quick and flavorful weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Ingredients
Scale
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
Sauce and Stir-fry
- 2 teaspoons cornstarch
- 1/3 cup cool water
- 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 1/2 teaspoon plus more to taste
- 2 tablespoons rice vinegar
- 4 teaspoons low-sodium soy sauce (remaining from total)
- White rice, for serving
Instructions
- Marinate the steak: In a medium bowl, combine 2 tablespoons of cornstarch, 4 teaspoons of soy sauce, and all the toasted sesame oil until smooth. Add the steak strips and coat thoroughly, setting aside to marinate.
- Prepare cornstarch slurry: In a small bowl or measuring cup, stir the remaining 2 teaspoons cornstarch into 1/3 cup of cool water and set aside; this will thicken the sauce later.
- Cook the 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. Remove and set aside on a plate.
- Sear the steak: Working in batches and adding more oil if needed, add marinated steak strips to the hot wok in a single layer. Cook undisturbed for about 1 minute per side until a char forms. Transfer cooked steak strips to the plate with the peppers.
- Sauté aromatics and combine: Reduce heat to medium, add garlic and ginger to the wok, and cook for 30 seconds until fragrant and raw smell dissipates. Stir in black pepper and about ½ teaspoon salt. Return steak and peppers to the wok.
- Finish sauce and serve: Stir in rice vinegar and the remaining 1/4 cup soy sauce. Pour in the cornstarch slurry and cook over medium heat, stirring constantly until the sauce thickens, becomes shiny, and coats the ingredients. Adjust seasoning with extra salt and pepper if desired. Serve hot over white rice.
Notes
- Use low-sodium soy sauce to control salt levels in the dish.
- Cooking steak in batches prevents overcrowding and ensures proper searing.
- Blistering the shishito peppers adds a smoky flavor and slight char that complements the beef.
- Adjust black pepper quantity based on your heat preference.
- This recipe pairs best with steamed white rice or jasmine rice.
Keywords: beef stir-fry, shishito peppers, Asian beef recipe, quick dinner, peppery stir-fry, sesame oil beef
