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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
