A beef and shishito pepper stir-fry gets tossed with a ginger-laced sauce that pairs just right with a side of jasmine rice.
- 1 ½ cups water
- Salt and coarse black pepper
- 1 cup jasmine rice
- 1 ½ to 2 pounds thin sirloin or flank steak, thinly sliced against grain
- 1 tablespoon ground Szechuan peppercorn
- ¼ to ⅓ cup cornstarch
- ⅓ cup hoisin sauce
- ⅓ cup water
- 2 tablespoons Worcestershire sauce
- 2 tablespoons smoked shoyu sauce or soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon toasted sesame oil
- 5 to 6 tablespoons peanut oil
- 1 package stemmed shishito peppers , or 1 pint
- 2 inches ginger root, cut into matchsticks or chopped
- 4 cloves garlic, thinly sliced or chopped
- 1 bunch spring onions or 2 bunches scallions, trimmed of roots and chopped, reserve about ½ cup greens to garnish
- Toasted sesame seeds, for garnish
Heat 1 ½ cups water to boil, salt it and add the rice, then stir and cover and cook about 15-18 minutes. Turn off heat, and fluff with fork to serve.
Pat steak dry and season with salt, pepper and ground Szechuan peppercorns.
Scatter the cornstarch on a plate.
In a small bowl, stir up hoisin, ⅓ cup water, Worcestershire, smoked shoyu or soy, light brown sugar and toasted sesame oil.
Heat a cast-iron skillet over medium-high to high heat. Add oil, 3 turns of the pan. Coat half the beef in cornstarch and shake off excess and brown and crisp meat, then remove to a plate and repeat.
Add remaining oil, 2 turns of the pan, then add shishito peppers and blister, 2 minutes. Add ginger and garlic and most of the spring onions or scallions, toss another minute, add meat and sauce and toss to combine.
Serve beef topped with remaining green onions, sesame seeds and rice.