Peppery Beef and Shishito Stir-Fry
Updated April 25, 2025
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons plus 2 teaspoons cornstarch
- ¼cup plus 4 teaspoons low-sodium soy sauce
- 1tablespoon toasted sesame oil
- 1pound sirloin or other steak, sliced into 1-inch-wide strips
- 2tablespoons vegetable or other neutral oil, plus more as needed
- 12 to 14shishito peppers (about 4 ounces), stems removed
- 1tablespoon garlic paste or freshly grated garlic
- 1tablespoon ginger paste or freshly grated ginger
- 2teaspoons coarsely ground black pepper, plus more for serving if desired
- Salt
- 2tablespoons rice vinegar
- White rice, for serving
Nutritional analysis per serving (4 servings)
468 calories; 27 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 796 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, mix 2 tablespoons of the cornstarch, 4 teaspoons of the soy sauce and all the sesame oil until smooth. Add the steak strips and mix until thoroughly coated.
- Step 2
In a separate small bowl or measuring cup, stir the remaining 2 teaspoons cornstarch into ⅓ cup cool water; set aside.
- Step 3
In a 10-inch wok or wide pot, heat the vegetable oil on high until hot, 30 seconds to 1 minute. Add the shishito peppers and cook, stirring, until they start to blister. Transfer peppers to a plate and set aside.
- Step 4
Working in batches and adding more oil if necessary between batches, add the steak strips to the wok in a single layer and cook, undisturbed, until the strips start to develop a char, about 1 minute per side. Transfer to the plate with the peppers.
- Step 5
Add the garlic and ginger to the wok and adjust heat to medium. Cook for 30 seconds, until the smell of raw garlic and ginger dissipates. Add the black pepper and season with about ½ teaspoon salt. Return the steak and peppers to the wok.
- Step 6
Stir in the vinegar and remaining ¼ cup soy sauce, then the cornstarch mixture, and continue to cook, stirring constantly, until the sauce looks shiny and sticks to the back of a spoon. Taste the dish and season with more salt and pepper, if you like. Serve with rice.
Private Notes
Comments
I didn’t use the quarter cup of soy sauce - I used about half of that - and the dish was way too salty.
Reduced sesame by half and made up liquid with water for steak slurry. Reduced vinegar by half and would in future add heat in way of habenero as shishitos didn’t add heat we craved. Tasty, rich, good with the rice or steamed book Choy.
@Alex Shishito and Padron peppers are Russian Roulette. You can go through a few dozen mild shishitos and suddenly hit one unexpectedly that will make your head explode.
We love this recipe and have been making it more often than any other recipe I love on this site. Using freshly ground black pepper helps bring the real spicy heat to the dish and low sodium soy is needed to keep the salt from melting the sharpness of the black pepper.
The Umami flavor was over powering. Cut the toasted sesame oil by 50% and don’t add any salt even when using low sodium soy sauce. Might want to add some red pepper flakes for some heat too.
Omit added salt