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Steak and Shishito Pepper Stirfry
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Steak & Shishito Pepper Stirfry


  • 300 grams Beef Flank Steak (Or Skirt, Sirloin)
  • 2 Handfuls Gwali Peppers (Shishito Peppers)
  • 6-7 cloves Garlic
  • 5 Button Mushrooms

Pre-seasoning Beef

  • Few pinches Salt
  • Few pinches Black Pepper
  • 1 teaspoon Mirim

Stir-fry Sauce

  • 1 Tablespoon Soy Sauce
  • 2 teaspoons (!) Sugar
  • 2 teaspoons (!) Water
  • 2 teaspoons (!) Mirim
  • 1 teaspoon (!) Minced Ginger
  • 1 Tablespoon Minced Garlic


Prep Ingredients

  • Cut 300 grams of flank steak into thin strips.
  • Place the strips into a bowl. Season with a few pinches of salt, few cracks of black pepper and 1 teaspoon (!) of mirim.
  • Wash Gwali Peppers. Then use your fingers and remove the stems off each pepper. Cut the peppers in half with a knife.
  • Wash and chop 4-5 Button Mushrooms in half.
  • Then slice 6-7 garlic cloves into thin pieces.

Make Stirfry Sauce

  • Take out a mixing bowl and place-in: Soy Sauce (1 Tablespoon), Sugar (2 teaspoons!), Water (2 teaspoons!), Mirim (2 teaspoons!), Minced Ginger (1 teaspoon!), Minced Garlic (1 Tablespoon). Give it a good stir!

Cook Stirfry

  • Place some vegetable oil into a frying pan. Place on medium heat. Once the oil gets hot, add in the sliced garlic cloves. Once the cloves start to sizzle, add in the beef pieces.
  • Then add in the mushroom pieces. Stir-fry until most of the red is gone from the meat pieces.
  • Next, add in the gwali peppers. Followed by your Stir-Fry Sauce.
  • Continue to Stir-fry until most of the liquid in the pan has evaporated - we just want a little bit of sauce leftover.
  • Turn off heat and plate! Garnish with sesame seeds. Bon Appetit!