Steak & Shishito Pepper Stirfry
Ingredients
- 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
Instructions
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!