Wok-Seared Steak Majong with Shishito Peppers Recipe

Name: Wok-Seared Steak Majong with Shishito Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 teaspoon canola oil; 1 pound shishito peppers, stemmed; Kosher salt; Pepper; 1 pound filet mignon, New York strip or rib eye steak, cut into 1-inch pieces; 1 tablespoon potato starch or cornstarch; 3 garlic cloves, minced; 1 small shallot, minced; 2 tablespoons rice wine, vermouth or dry white wine; 2 tablespoons kecap manis (see Note) or 1 tablespoon soy sauce mixed with 1 tablespoon tomato paste; 1 tablespoon fresh lemon juice; 1 teaspoon toasted sesame seeds; 1/2 teaspoon toasted sesame oil; Steamed rice, for serving

Servings: persons

1/4 cup plus 1 teaspoon canola oil
1 pound shishito peppers, stemmed
Kosher salt
Pepper
1 pound filet mignon, New York strip or rib eye steak, cut into 1-inch pieces
1 tablespoon potato starch or cornstarch
3 garlic cloves, minced
1 small shallot, minced
2 tablespoons rice wine, vermouth or dry white wine
2 tablespoons kecap manis (see Note) or 1 tablespoon soy sauce mixed with 1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 teaspoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
Steamed rice, for serving

1
In a large skillet, heat 1 tablespoon of the canola oil.
2
Add half of the shishito peppers and season with salt and pepper.
3
Stir-fry over moderately high heat until crisp-tender and charred in spots, 4 to 5 minutes.
4
Transfer to a bowl.
5
Repeat with 1 tablespoon of the oil, the remaining shishitos and salt and pepper.
6
In a bowl, season the steak with salt and pepper and toss with 1 teaspoon of oil.
7
Sprinkle with the potato starch and toss to coat.
8
Heat the remaining oil in the skillet.
9
Add the steak and stir-fry over moderately high heat until browned, 3 minutes.
10
Add the steak to the shishitos.
11
Add the garlic and shallot to the skillet and cook over moderate heat, stirring, until golden, about 2 minutes.
12
Add the rice wine, scraping up any browned bits on the bottom of the skillet.
13
Add the kecap manis, steak and shishito peppers and stir-fry until nicely glazed, about 2 minutes.
14
Stir in the lemon juice, sesame seeds and sesame oil and season with salt and pepper.
15
Serve with steamed rice.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 1 teaspoon canola oil, 1 pound shishito peppers, stemmed, Kosher salt, Pepper, and more.

Yes, Wok-Seared Steak Majong with Shishito Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wok-Seared Steak Majong with Shishito Peppers

How did you like this recipe?

Frequently Asked Questions