Peppery Beef and Shishito Stir-Fry Recipe | Quick, Spicy & Delicious
This Peppery Beef and Shishito Stir-Fry is truly amazing! Made with tender strips of beef, blistered shishito peppers, and a tangy black pepper sauce, this quick and easy stir-fry recipe is ready in just 25 minutes. It’s spicy, and flavorful, and pairs perfectly with basmati rice for a satisfying meal.
Whether you’re craving an Asian-inspired beef stir-fry or need a healthy, protein-packed dish to spice up your dinner routine, this recipe hits the spot. Best of all, it’s customizable – adjust the heat level, swap in your favorite veggies, or serve it low-carb with cauliflower rice.
❤️ Why You’ll Love This Peppery Beef and Shishito Stir-Fry Recipe
If you’re looking for a quick and delicious beef stir-fry, this Peppery Beef and Shishito Stir-Fry is going to be your new favorite dinner. Here’s what you’ll love:
- Thick, savory flavor – Loaded with freshly ground black pepper, soy sauce, and garlic, this dish adds a unique flavor to every bite.
- Ready in less than 30 minutes – Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
- Healthy and high-protein – Made with lean beef and roasted shishito peppers, this is a great choice for a low-carb high-protein meal.
- Pairs perfectly with rice – Serve it with steamed basmati rice for a comforting, restaurant-style experience at home.
- Minimal ingredients, maximum flavor – you only need a few pantry staples to make this delicious Asian-inspired beef stir-fry.
- Meal-prep friendly – It reheats well, making it a great option for leftovers or lunch the next day.
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Peppery Beef and Shishito Stir-Fry Recipe
Spicy, savory, and piping hot from the skillet, this quick peppery beef and shishito stir-fry is perfect for a busy weeknight. Juicy strips of beef are tossed in a thick black pepper sauce and stir-fried with blistered shishito peppers - a match made in flavor heaven!
Ingredients
For the Stir-Fry:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tbsp neutral oil (like avocado or canola oil)
- 6 oz (170g) shishito peppers, whole
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 scallions, sliced (optional, for garnish)
- Sesame seeds, for garnish (optional)
For the Pepper Sauce:
- 2 tbsp low sodium soy sauce
- 1 tbsp oyster sauce (or hoisin for a vegetarian twist)
- 1 tsp rice vinegar
- 1 tbsp freshly ground black pepper (adjust to taste)
- 1 tsp toasted sesame oil
- 1 tsp cornstarch (for thickening)
- 1 tbsp water
Instructions
- Prepare the beef: Thinly slice the steak along the grain. Pat dry with paper towels and set aside.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, sesame oil, black pepper, water, and cornstarch until smooth. Set aside.
- Shishito Pepper Drizzle: Heat 1 teaspoon of the oil in a large skillet or wok over medium-high heat. Add the shishito peppers and cook until dripping and slightly charred, 3-4 minutes. Remove and set aside.
- Brown the beef: Add the remaining oil to the same pan. Increase the heat. Add the beef in one layer and fry for 1-2 minutes before tossing. Cook for a total of 2-3 minutes, until just browned.
- Add the spices: Stir in the garlic and ginger. Fry for 30 seconds until fragrant.
- Mix everything: Return the shishito peppers to the pan. Pour in the chili sauce to coat. Cook for another 1-2 minutes, until the sauce thickens and everything is evenly coated.
- Garnish and serve: Top with scallions and sesame seeds, if desired. Serve hot over steamed jasmine rice or cauliflower rice for a low-carb option.
Notes
- Add a pinch of Thai chili powder or a pinch of red chili powder for extra spice.
- Use chicken, tofu, or mushrooms for a vegetarian flavor.
- Meal Prep: Pre-cook the beef and sauce, then quickly reheat with fresh chilies for easy meal prep.
- Shishito Hack: Can't find Shishito peppers? Try bell pepper strips or snap peas.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 73mgSodium: 426mgCarbohydrates: 17gFiber: 4gSugar: 5gProtein: 24g
Serving Suggestions
This peppery beef and shishito stir-fry is bold, flavorful, and versatile enough to pair with a variety of dishes. Whether you’re keeping it classic or giving it a fusion twist, here are some delicious ways to serve this sizzling dish:
- Steamed Long Grain Basmati Rice
The fragrant, fluffy grains of basmati rice are perfect for this saucy stir-fry. The neutral base absorbs all the chili flavor and balances out the heat of the shishito peppers. - Cauliflower Rice (Low Carb Option)
For a lighter or keto-friendly meal, serve it over cauliflower rice. It mimics the texture of real rice and keeps the dish low in carbs without being too filling. - Stir-Fry Noodles
Mix this beef and pepper mixture with rice noodles or udon noodles for a noodle bowl twist. Add a splash of soy sauce and sesame oil to bring everything together. - Asian Cucumber Salad
Balance the warmth and spice with a cool, crunchy cucumber salad. Thinly sliced cucumbers dressed with rice vinegar, sesame seeds, and a little sugar are a refreshing accompaniment. - Lettuce Wraps
Looking for a fun, homemade serving idea? Spoon the beef and peppers onto large romaine or butter lettuce leaves for DIY lettuce wraps — fresh, crunchy, and great for parties. - Top with steamed jasmine or brown rice
For something more delectable, jasmine rice provides a subtle floral touch, while brown rice provides a nutty flavor and extra fiber. - Top with fried or soft-boiled eggs
Top your bowl with a poached egg or a crunchy fried egg. The creamy yolk adds a richness that complements the bold black pepper sauce beautifully.
Storage and Reheating Tips
This chili beef stir-fry stores and reheats beautifully, making it perfect for meal prep or leftovers the next day. Here’s how to keep it fresh:
How to Store
- Refrigerator: Let stir-fry cool completely, then store in an airtight container in the refrigerator for up to 4 days.
- Freezer: Transfer cooled beef and shishito peppers to a freezer-safe container or bag. Refrigerate for up to 2 months for best quality. (Tip: Refrigerate rice separately.)
How to Reheat:
- Stove (Best Method): Add water or broth to a pan over medium heat. Stir for 3-4 minutes until heated through.
- Microwave: Place in a microwave-safe container, cover, and heat in 30-second intervals until heated through. Stir between each interval.
- From Frozen: Thaw in the refrigerator overnight, then reheat as above. For the best texture, avoid reheating directly from frozen.
Pro Tip: If serving with rice, sprinkle a little water over the rice to restore the soft texture of the rice.
Frequently Asked Questions – Peppery Beef and Shishito Stir-Fry Recipe
What is the best cut of beef for stir-fry recipes?
For the best results in stir-fry recipes like this peppery beef and shishito stir-fry, use flank steak, sirloin, or ribeye. These cuts are tender and cook quickly over high heat, making them ideal for getting that classic seared, juicy texture.
Are shishito peppers spicy?
Shishito peppers are generally mild, but about 1 in 10 can surprise you with a little heat. They add a fun twist and smoky flavor to this spicy stir-fried beef dish.
Can I make this spicy beef and pepper stir-fry ahead of time?
Yes, this quick beef stir-fry recipe is great for meal prep. You can slice the beef and prep the sauce in advance. The dish also reheats well within 3 days when stored in an airtight container in the fridge.
Can I substitute shishito peppers in this stir-fry?
If you can’t find shishito peppers, try using bell peppers, Padron peppers, or even snap peas. The flavor will be slightly different, but the stir-fry will still be delicious.
What should I serve with peppery beef and shishito stir-fry?
Serve it with long grain basmati rice, jasmine rice, or cauliflower rice for a low-carb option. A side of pickled vegetables or a cucumber salad also balances the spice beautifully.
How do I make this stir-fry spicier?
To make your beef and shishito stir-fry spicier, you can:
- Add sliced Thai red chilies or jalapeños
- Include a dash of chili garlic sauce
- Sprinkle in some red pepper flakes with the black pepper sauce
Is this black pepper beef stir-fry gluten-free?
It can be! Just use gluten-free soy sauce or tamari and ensure your oyster sauce or hoisin sauce is also gluten-free. Double-check all sauces to be safe.
Can I freeze peppery beef stir-fry?
While you can freeze it, the texture of the shishito peppers may change slightly. If freezing, do so in an airtight container for up to 2 months. Thaw overnight and reheat in a skillet for best results.
How do I keep beef tender in stir-fry recipes?
To make your beef tender:
- Slice against the grain into thin strips
- Pat dry before cooking to avoid steaming
- Cook over high heat quickly
- Optionally, marinate the beef in soy sauce and cornstarch for 10–15 minutes before stir-frying
Can I use chicken instead of beef?
Absolutely! This stir-fry recipe is versatile. You can use thinly sliced boneless chicken breast or thighs instead of beef for a leaner or different protein option.
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