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Peppery Beef and Shishito Stir Fry
Black Pepper Beef

from NYT Cooking Zainab Shah

[Serves 3]
2 tbsp + 2 tsp cornstarch 1/4 cup + 4 tsp soy sauce
1 tbsp toasted seame oil 1 lb sirloin steak sliced into 1 inch wide strips
2 tbsp oil 12 to 14 shishito peppers (4 oz)
1 tbsp garlic paste 1 tbsp ginger paste
2 tsp coarsely ground black pepper 2 tbsp rice vinegar
White rice

Method Step 1 In a medium bowl, mix 2 tablespoons of the cornstarch, 4 teaspoons of the soy sauce, and all the sesame oil until smooth. Add the steak strips and mix until coated.
Step 2 In another bowl, stir the remaining 2 tsp cornstarch in 1/3 cup cool water.
Step 3 In a wok, heat the oil on high until hot, 30 sec to a minute. Add the shishito peppers and cook, stirring, until they start to blister. Transfer peppers to a plate and set aside.
Step 4 Working in batches and adding more oil, add the steak strips to the wok in a single layer and cook, undisturbed, until the strips start to develop a char, about 1 min per side. Transfer to peppers.
Step 5 Add the garlic and ginger to the wok and adjust the heat to medium. Cook for 30 seconds, until the smell of raw garlic and ginger dissipates. Add the black pepper and return the steak and peppers to the wok.
Step 6 Stir in the vinegar and remaining 1/4 cup soy sauce, then the cornstarch mixture, and continue to cook, stirring constantly, until the sauce looks shiny and sticks to the back of a spoon.
Suggestions I accidentally made this with 2 tbsp black pepper instead of 2 tsp and it was still pretty good
The milesgee.com Cookbook
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