I planted shishito pepper in my garden this year and we had to figure out how to eat all the peppers we harvested. One of my friends use to order this beef and pepper dish when we ate out. So David and I gave it a try. Turned out pretty good with the shishito pepper, although I imagine it would be good with green bell pepper as well. You can also try this with long-horn pepper but we found that to be too spicy.
- 6-8 shishito peppers
- 1 lb skirt steak
- 3-5 slices of ginger
- 1 tablespoon corn starch
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon cooking oil
- 2 green onions
- Slice skirt steak across the grain and marinate with soy sauce, hoisin sauce, cornstarch and oil. You can store this in the fridge for a few days or cook immediately.
- Cut pepper into bite size pieces
- Cut green onions at an angle across, so called “horse-ear” style
- Peel ginger root and cut into 3-5 thin slices (roughly about 1/8 inch thickness)
- Heat wok over high heat until over 400 degree F.
- Add in oil and sliced ginger. Wait 30 seconds for the oil to heat up further.
- Add in marinated beef slices. Stir-fry until 70% cooked.
- Add in sliced pepper. Continue to stir-fry over high heat for 1 minute.
- When beef is about 90% cooked, add in green onion. Stir-fry for 30 seconds.
Home Cooking means having it your way (unless your partner wants it another way ^.^ )
- David like the beef to be just under cooked. You can stir-fry a bit more if you like the beef to be completed cooked.
- Don’t continue to stir-fry once the beef turns “light brown” from red as once it overcooks the beef will turn tough.
- You can use a green/red bell pepper instead of shishito pepper. In that case, add the pepper in sooner and it takes longer to cook.