Soy-Butter Beef with Shishito Peppers

This easy one-pan dish is all about capturing the last bit of summer before the season’s peppers, tomatoes, cucumbers, and stone fruit are gone for another year. Tossed with seared steak and a buttery umami-bomb sauce, these shishito peppers steal the show. Serve with rice for a super satisfying meal.

Ingredients:

For the beef:

• 1 pound boneless New York strip steak or sirloin, thinly sliced
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 2 teaspoons avocado oil

For the sauce:

• 1/3 cup soy sauce
• 1/4 cup oyster sauce
• 2 teaspoons sugar
• 1 tablespoon white vinegar
• 2 teaspoons cornstarch
• 2 teaspoons black pepper
• 3 tablespoons avocado oil, divided
• 6 green onions, white and pale green parts and dark green parts separated, sliced on a diagonal into 1-inch pieces
• 12 ounces shishito peppers, stems removed, sliced in half on a diagonal
• 6 garlic cloves, thinly sliced
• 1 1-inch piece ginger, peeled and finely chopped
• 2 tablespoons chilled butter, cut into pieces

• Steamed rice, for serving

1. Marinate the beef: Toss beef, cornstarch, soy sauce, and oil in a medium bowl until meat is evenly coated. Let sit at least 15 minutes and up to 4 hours ahead. Cover and chill (no need to bring to room temperature before cooking).
2. Make the sauce: Whisk soy sauce, oyster sauce, sugar, vinegar, cornstarch, black pepper, and 2/3 cup water in a small bowl to combine; set sauce aside.
3. Heat 1 tablespoon oil in a large heavy saucepan over medium-high. Add half of beef in a single layer, separating clumps as much as possible. Cook, undisturbed, until deep golden brown underneath (meat will be pale on the other side), about 4 minutes. Transfer to a plate, Repeat process with another 1 tablespoon oil and remaining beef.
4. Heat remaining 1 tablespoon oil in same pan over medium-high. Cook white and pale green onion parts, stirring occasionally, until lightly charred in spots, about 2 minutes. Add shishito peppers, garlic, and ginger and cook, stirring often, until garlic is fragrant, about 45 seconds. Add beef and reserved sauce and cook, stirring occasionally, until sauce thickens slightly, about 2 minutes. Remove pan from heat and add dark green onion parts and butter. Stir vigorously until butter is melted.
5. Serve beef and shishito peppers alongside rice.