A quick wok stir-fry of charred shishito peppers and peppery beef in a glossy soy-vinegar sauce.
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| prepSlice steak into 1-inch-wide strips | ||||||
| prepRemove stems from shishito peppers | ||||||
| 2 tablespoons cornstarch (for marinade) | Mix cornstarch, soy & sesame oil; coat beef | Sear beef in batches, 1 min per side, remove | Cook garlic & ginger 30 sec, add pepper & salt | Return beef & peppers, stir in vinegar & soy | Add slurry, stir until glossy, taste & season | Serve over rice |
| 4 teaspoons low-sodium soy sauce (for marinade) | ||||||
| 1 tablespoon toasted sesame oil | ||||||
| 1 pound sirloin or other steak, sliced into 1-inch-wide strips | ||||||
| 2 teaspoons cornstarch (for slurry) | Whisk cornstarch & water | |||||
| 80 ml cool water | ||||||
| 2 tablespoons vegetable or other neutral oil, plus more as needed | Heat oil, sear peppers until blistered, remove | |||||
| 12 to 14 shishito peppers (about 115 g), 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 | ||||||
| 60 ml low-sodium soy sauce (for sauce) | ||||||
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