Shishito Pepper Steak

This Shishito Pepper Steak recipe packs a savory punch of umami balanced by the fresh shishitos. Super simple and quick to make, with most ingredients making up the stir-frying sauce. If you like pepper steak from your local Chinese restaurant, buckle up because the shishitos and homemade sauce will give any dish you’ve had out a run for their money! Plus, the sauce can be used in several dishes from Lo Mein to veggie stir-fries, and keeps in the refrigerator for up to two weeks.

What makes this recipe so special is the use of Shishito peppers. They can be difficult to find but are normally a staple at any summer or early fall farmers’ market. You can also find them at Trader Joe’s, but I’m not sure about the seasonal availability. Shishito peppers are hidden gems–they are incredible raw or sliced up in a salad. Blister in a little sesame oil and season with salt, and you’ll never get enough! The walls of the shishito pepper are much thinner than that of bell pepper, or even the thin frying peppers. However, depending on how long you cook them you’ll end up with a softened, slightly chewy pepper with deep flavors. Truly one of my favorite pepper varieties to grow and eat!

How to Grow Shishito Peppers

If you’re interested in these peppers or would like to grow your own, this is a great pepper to start with! The plants are extremely productive, and because the peppers are so small in comparison to the big bell peppers, you get a lot more fruit, and more consistency.

Where to Buy Shishito Pepper Seeds

As a previous farmer and avid gardener, I purchase seed from many seed companies. But for this particular variety, I like to buy from the Kitizawa Seed Company. They specialize in all sorts of Asian vegetables–cabbage, eggplant, onion, greens, etc. It’s so hard not to order everything, but here are some of my favorites from this company:

• Thai Basil
• Yard long bean, “Red Noodle”
• Soybeans for steamed edamame
• Sesame for the dried seeds
• Perilla (shiso)
• All their cucumbers!
• Bok Choi

What to Serve with Pepper Steak:

Shishito Pepper Steak goes great with rice and some sort of salad or steamed green, such as bok choy, or mustard. I’m always a sucker for the dry-fried garlicky green beans in restaurants so that normally makes our table in the summer. In the image above it’s served with kimichi, Korean steamed spinach (Sigeumchi-namul), stir-fried red long beans, Samjang (an umami-packed Korean sauce), and rice. Most nights we just have it rice, but if you have a local Asian grocery, you may want to experiment with some side veggies like bitter melon or other sauces.

More Recipes:

Mongolian Beef Meatballs (meal prep, low carb & high protein)

Thai Basil Chicken with Cauliflower Rice (meal prep & low carb)

Yard Long Bean Stir-Fry with Pork (my FAV! – desperately want to visit this restaurant one day)

Print Recipe

Shishito Pepper Steak

Dinner, Summer, Fall

By Katelyn Bailey – Serves: 4

Prep Time: 10 minutes – Cooking Time: 10 minutes – Total Time: 20 minutes

Ingredients

• 1 lb flank steak, cut into thin strips
• 1 ½ cups shishito peppers, cut into 1-inch pieces
• 3 cloves garlic, minced
• 1 teaspoon minced ginger
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• ½ tablespoon Chinese cooking wine
• ½ teaspoon sesame oil
• ¼ teaspoon Chinese five-spice
• 1 tablespoon cornstarch

Instructions

1

Make the sauce by combining the soy sauce, oyster sauce, Chinese cooking wine, sesame oil, Chinese five-spice, and cornstarch in a small bowl.

2

In a hot wok over high heat, place in 1 tablespoon of vegetable oil, and the strips of flank steak. Cook until browned on the sides for about 2-3 minutes, stirring periodically.

3

Once browned, toss in the shishito peppers and cook for one minute.

4

Toss in the garlic and ginger, and stir around until incorporated.

5

Pour in the sauce and toss until evenly coated and thickened.

6

Serve with a hot bowl of rice or noodles, enjoy!