Blistered Shishito Peppers And Wagyu Beef Stir Fry Recipes
BLISTERED SHISHITO PEPPERS AND WAGYU BEEF STIR FRY
Steps:
- PREPARING THE SHISHITO PEPPERS: Cut the Wagyu bottom round steak into half-inch, bite-size pieces against the grain. Leave the steak sitting on a plate at room temperature while you prepare the other ingredients. Heat a large wok over high heat. Add in one tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil. Once the oil is slightly smoking, add in half of the Shishito peppers. Fry the peppers until they are slightly charred and tender. Remove them from the wok, and place them in a bowl. Repeat the process with 1 tablespoon of grapeseed oil, 1 1/2 teaspoons of sesame oil, and the Shishito peppers. Once all of the peppers are finished, place the charred Shishito peppers in the bowl. Reserve.
- PREPARING THE WAGYU BEEF: Place the pieces of Wagyu bottom round steak in a small bowl, and season with kosher salt. Sprinkle the corn starch over the Wagyu beef, and mix well. Add 1 tablespoon of grapeseed oil and 1 1/2 teaspoons of sesame oil to the wok, and heat over medium-high heat. Once the oil is slightly smoking, add in the Wagyu beef. Brown the beef on both sides for 3-4 minutes. Then, add the beef to the bowl with the Shishito peppers. Reserve.
- PREPARING THE STIR FRY: Add the rice wine, minced shallot, minced ginger, and minced garlic to the wok. Lower the heat to medium. Stir for around 2 minutes until the shallots are golden and softened. In a small bowl, mix together the soy sauce and tomato paste. Add the mixture to the wok. Add the charred Shishito peppers and Wagyu beef back to the wok. Toss to coat. Add in the lemon juice, and season to taste with kosher salt.
- FINAL STEPS: Garnish with sesame seeds, and divide the stir fry between bowls. Serve hot, and enjoy!
BLISTERED SHISHITO PEPPERS
This appetizer served in Japanese bars, American steakhouses and everywhere in between is finger food at its best. The charred, sweet peppers have a built-in handle, and they really don't need more than flaky salt for seasoning. That said, you could garnish further with lemon or lime zest, gomasio, bonito flakes, grated cheese, smoked paprika, sumac and so on. You can also cook Padrón peppers using the same method. They have a slightly different shape, but are similarly thin-skinned and mild. One warning, though: Each batch of shishito and Padrón peppers have a handful of surprisingly hot peppers that look identical to the tame ones, so proceed with caution.
Provided by Ali Slagle
Categories easy, quick, snack, vegetables, appetizer
Time 10m
Yield 4 appetizer servings
Number Of Ingredients 3
Steps:
- In a large bowl, toss the peppers with the oil. Heat a large (12-inch) cast-iron skillet over high until a drop of water smokes on the surface, 2 to 3 minutes. (You may want to turn on your vent, too.)
- Add the peppers in a single layer and cook, without touching, until blistered underneath, 3 to 4 minutes. Flip and cook until blistered in spots, puffed, and tender, another 1 to 2 minutes. Season with flaky salt and serve right away.
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