epicurious5.0
Saucy Soy-Butter Beef and Peppers
Tender beef and crunchy shishitos collide with a buttery, umami-rich sauce in this weeknight-friendly, less-than-30-minute meal.
👥 4 Servings👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Beef
2
Toss 1 lb. boneless New York strip steak or sirloin, thinly sliced, 2 Tbsp. cornstarch, 2 tsp. low-sodium soy sauce, and 2 tsp. vegetable oil in 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.
. boneless New York strip steak or sirloin, thinly sliced1 lb. cornstarch2 tsp. low-sodium soy sauce2 tsp. vegetable oil2 tsp. vegetable oil, divided3 Tbsp
3
Sauce and assembly
4
Whisk ⅓ 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.
. sugar2 Tbsp. distilled white vinegar1 Tbsp. cornstarch2 tsp. freshly cracked black pepper2 tsp
5
Heat 1 Tbsp. vegetable oil in 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 another 1 Tbsp. vegetable oil and remaining beef.
. vegetable oil2 tsp. vegetable oil, divided3 Tbsp
6
Heat remaining 1 Tbsp. vegetable oil in same pot over medium-high. Cook 6 scallions, white and pale green parts sliced on a diagonal into 1" pieces, stirring occasionally, until lightly charred in spots, about ⏱️ 2 minutes. Add 12 oz. shishito peppers, stems removed, sliced in half on a diagonal, 6 large garlic cloves, thinly sliced, and one 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 add dark green scallion parts, sliced on a diagonal into 1" pieces, and 2 Tbsp. chilled unsalted butter, cut into pieces. Stir vigorously until butter is melted. Season with more kosher salt if needed.
. vegetable oil2 tsp. vegetable oil, divided3 Tbsp. shishito peppers, stems removed, sliced in half on a diagonal12 ozlarge garlic cloves, thinly sliced61" piece ginger, peeled, finely chopped1. chilled unsalted butter, cut into pieces2 TbspKosher salt
7
Serve stir-fry in a large shallow bowl or on a platter with steamed rice.
Steamed rice (for serving)
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