Heaps of crunchy, crisp-tender shishitos bring their welcoming, vegetal freshness to deeply browned beef and a pool of savory sauce slicked with a bit of butter. Use a mix of mild peppers—Cubanelle, banana, Anaheim—instead of, or alongside, the shishitos (just seed and trim into approximately 1" strips). Stick with low-sodium soy sauce and premium (rather than regular) oyster sauce if possible to ensure your finished dish isn’t overwhelmingly salty. As with any stir-fry, prep is key—about 15 minutes of slicing and marinating will successfully set you up for the final, dizzyingly fast cook.
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What you’ll need
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Stainless Steel Mixing Bowls
$26 At Amazon
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Glass Measuring Cup
$22 At Amazon
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Dutch Oven
$80 At Amazon
Ingredients
4 servings
Beef
Sauce and assembly
Beef
Step 1
Toss1 lb. boneless New York strip steak or sirloin, thinly sliced,2 Tbsp. cornstarch,2 tsp. low-sodium soy sauce, and2 tsp. vegetable oilin a medium bowl with your hands until meat is evenly coated. Let sit at least 15 minutes and up to 4 hours ahead. Cover and chill if resting longer than 45 minutes. No need to bring to room temperature before cooking.
Sauce and assembly
Step 2
Whisk⅓ cup low-sodium soy sauce,¼ cup premium oyster sauce,2 Tbsp. sugar,1 Tbsp. distilled white vinegar,2 tsp. cornstarch,2 tsp. freshly cracked black pepper, and ⅔ cup water in a small bowl to combine; set sauce aside.
Step 3
Heat1 Tbsp. vegetable oilin large heavy pot over medium-high. Add half of beef in a single layer, separating clumps as much as possible (it’s okay if it’s a bit crowded). Cook, undisturbed, until deep golden brown underneath (meat will be pale on other side), about 4 minutes. Transfer to a plate. Repeat process with another1 Tbsp. vegetable oiland remaining beef.
Step 4
Heat remaining1 Tbsp. vegetable oilin same pot over medium-high. Cook6 scallions, white and pale green parts sliced on a diagonal into 1" pieces, stirring occasionally, until lightly charred in spots, about 2 minutes. Add12 oz. shishito peppers, stems removed, sliced in half on a diagonal,6 large garlic cloves, thinly sliced, andone 1" piece ginger, peeled, finely chopped, and cook, stirring often, until garlic is fragrant, about 45 seconds. Add beef and reserved sauce (stir well first to dissolve settled cornstarch) and cook, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove pot from heat and adddark green scallion parts, sliced on a diagonal into 1" pieces, and2 Tbsp. chilled unsalted butter, cut into pieces. Stir vigorously until butter is melted. Season with morekosher saltif needed.
Step 5
Serve stir-fry in a large shallow bowl or on a platter withsteamed rice.
