Peppery Beef and Shishito Stir-Fry Recipe

Introduction

This Peppery Beef and Shishito Stir-Fry is a vibrant and flavorful dish that perfectly balances the heat of black pepper with the mild, blistered shishito peppers. Quick to prepare and full of savory goodness, it’s an ideal weeknight dinner that pairs beautifully with steamed white rice.

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 cornstarch, 4 teaspoons of soy sauce, and all the 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 cornstarch into 1/3 cup cool water; 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 until they start to blister. Remove the peppers and set aside on a plate.
4. Step 4: Working in batches and adding oil if needed, add the steak strips in a single layer to the wok. Cook undisturbed until they develop a char, about 1 minute per side. Transfer to the plate with the peppers.
5. Step 5: Lower heat to medium and add garlic and ginger to the wok. Cook for 30 seconds until fragrant. Add black pepper and season with about ½ teaspoon salt. Return the steak and peppers to the wok.
6. Step 6: Stir in rice vinegar and the remaining 1/4 cup soy sauce. Then add the cornstarch mixture and cook, stirring constantly, until the sauce is shiny and coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Serve hot with white rice.

Tips & Variations

• Use freshly ground black pepper for a more vibrant, spicy kick.
• If shishito peppers are unavailable, substitute with mild green chilies or long green peppers.
• Marinate the beef for 15 minutes ahead for even more flavor absorption.
• Add a splash of toasted sesame seeds or chopped scallions when serving for extra texture and aroma.

Storage

Store any leftover stir-fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through to preserve the texture of the beef and peppers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can substitute sirloin with flank steak, ribeye, or even tenderloin. Just be sure to slice it thinly against the grain for tenderness.

Are shishito peppers very spicy?

Shishito peppers are generally mild, but occasionally one can be unexpectedly spicy. It adds a fun surprise without overwhelming heat.

Peppery Beef and Shishito Stir-Fry Recipe

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★★★★★

4.9 from 120 reviews

• Author: Thomas
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

A flavorful Peppery Beef and Shishito Stir-Fry featuring tender sirloin steak strips coated in a savory soy and sesame marinade, blistered shishito peppers, and a fragrant garlic-ginger black pepper sauce. Quick to prepare and perfect for a weeknight meal served over white rice.

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Ingredients

Scale 1x2x3x

Beef Marinade

• 2 tablespoons cornstarch
• 4 teaspoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 pound sirloin or other steak, sliced into 1-inch-wide strips

Sauce Mixture

• 2 teaspoons cornstarch
• 1/3 cup cool water
• 1/4 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons coarsely ground black pepper, plus more for serving
• Salt (about ½ teaspoon, plus more to taste)

Vegetables and Aromatics

• 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

Oils

• 2 tablespoons vegetable or other neutral oil, plus more as needed for cooking

Serving

• White rice, for serving

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Instructions

1. Prepare the Beef Marinade: 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 toss thoroughly to coat each piece evenly with the marinade.
2. Make the Sauce Mixture: In a small bowl or measuring cup, stir the remaining 2 teaspoons of cornstarch into 1/3 cup of cool water to create a slurry; set aside for later use in thickening the sauce.
3. Cook the Shishito Peppers: 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 them as they blister. Once blistered, transfer them to a plate and set aside.
4. Sear the Beef in Batches: Add the marinated steak strips in a single layer to the hot wok, working in batches to avoid overcrowding. Cook undisturbed for about 1 minute per side until a char develops. Transfer the cooked beef to the plate with the peppers, adding more oil as necessary between batches.
5. Sauté Aromatics and Season: Reduce heat to medium. Add the garlic and ginger to the wok and cook for about 30 seconds until fragrant, dissipating the raw smell. Stir in the coarsely ground black pepper and season with approximately ½ teaspoon salt. Return the cooked steak and peppers to the wok.
6. Add Liquids and Thicken Sauce: Pour in the rice vinegar and remaining 1/4 cup soy sauce. Then stir in the prepared cornstarch slurry. Cook, stirring constantly, until the sauce becomes shiny and thick enough to coat the back of a spoon.
7. Final Seasoning and Serve: Taste the stir-fry and adjust seasoning with additional salt and black pepper as desired. Serve hot over cooked white rice for a complete meal.

Notes

• Choose sirloin or similarly tender steak for best texture.
• Work in batches when searing beef to ensure proper browning.
• The cornstarch slurry is key to achieving a glossy sauce with the perfect consistency.
• Shishito peppers add a mild, slightly smoky heat; you can substitute with mild peppers if unavailable.
• Serve immediately to enjoy the tender beef and crisp peppers at their best.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stirfrying
• Cuisine: Asian

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