Tuesday, June 28, 2011

Stir-fried Shishito Peppers with Beef

I was first introduced to these peppers by a friend when I was living in New York many years ago and I was hooked ever since. So…if you are not familiar with this pepper…let me introduce you to Japanese Shishito Pepper. These peppers are very mild in flavor,sweet and not hot but sometimes you might find a fiery one among the big batch. They were eaten whole, seeds and all. The classic way for cooking shishito peppers is to toss them in a bit of oil, drop them on a hot grill pan or cast-iron skillet, and cook until hot and blackened in spots. Then toss with a bit of salt. Another way is to fry them in tempura batter or just simply grill them. They were so good that you will gobble it up in no time. Today I do a quick stir-fry with some beef and they were delicious!!


1 pound Shishito peppers
4 oz beef tenderloin – sliced thinly
2 cloves garlic
Salt to taste

Marinate for beef:

1 ½ tbsp soy sauce
1 tsp cornstarch
A few dash white pepper

1. Wash, removed the stems of the pepper. Pat it dry on paper towel (this is important to avoid oil splatter when you cook them)
2. Marinate the beef and set it aside for 15 minutes. Heat up the wok; add in 2 tbsp olive oil. Add in the shishito peppers and begin tossing it around the wok until the peppers blistered on all side.
3. Push the peppers to the side of the wok, add in the beef. Let the beef brown on one side and flip them to the other side. Add in the garlic. Let the beef cook for another minute.
4. Toss everything together and add in the salt. Give it a few more toss and serve immediately.

Note: I only found one fiery one in this batch. You can find this pepper at the farmers market, Japanese or Korean supermarket.


ijayuji said...

Hi gert!!! i suke shishito lagi daripada piman sedap! tp my hb japanese lagi suke piman drpd shishito, dia mmg pelik sikit :D mmg combination dia dgn beef, lapar pulak lah :D

Jenn said...

I've never heard of shishito peppers before! I will have to look for them next time I'm at my Japanese market. Yummy!

Shirley @ Kokken69 said...

Wow, I am not familiar with these but the Japanese do like their ' peeman' - that's what they call their green chillies. Good idea to cook this with beef!

My Little Space said...

Oh I remember this pepper! It's in one of the spices packet that you sent me, right! The aroma isn't as strong as those chili api or canyenne pepper though. Have to try that spices soon. Thanks for sharing & have a fabulous day.

kankana said...

I love chilly ad spicy pepper with meat. This looks lovely!

ann low said...

This Shishito pepper is new to me. Might be available at the Japanese market. Hope can try this dish, looks very delicious!

Shereen said...

Here's Gayat Binti Jakun!!I've never heard of them before (maybe seen before lar but thought it's just the same old chilli).I wonder if I can find them here.I'll pasang my mata,ya and will report back to you if I jumpa them.In the meantime,I'll still bookmarked this recipe...kiasu,ma...hehehehe.

Jeannie said...

A pepper that's not hot? Like bell peppers also not hot? :D curious now about the taste...shall have to take your word for it for the moment:) Looks good though.

tinyskillet said...

Gert, this sounds very interesting, I haven't seen this pepper yet. I will check with my Korean market since we don't have a Japanese market close to us. I'll bet they would taste great with a tempura batter and fried...yummy!

BTW I did find some thai basil seeds at the Vietnamese market!

mycookinghut said...

Looks pretty similar to Spanish peppers too... They taste mild and slightly sweet.

Biren @ Roti n Rice said...

These shishito peppers are wonderful. I normally fry them with pork. I will try them next time with beef. Looks really good!

Elin said...

From the way you described it, I think I will love it :) must look out for it in the supermarket. You always make me 'lau nuah ' :p

ICook4Fun said...

Ijayuji, senang ke dapat shishito kat Thailand. You kat Thailand kan?

Jenn, I am sure you are able to get this at the Japanese market.

Shirley, the next time you visit Japanese restaurant check out if they have this in their appetizer menu :)

Kristy, the spices have shishito pepper in it?

Kankana, this is not spicy at all.

Ann, thank you and they should have this pepper.

Shereen, ha ha next time you pergi to the Japanese or Korean market buka mata besar besar. This peppers are the kedut kedut kind and don't buy the smooth kind. That one is spicy!

ICook4Fun said...

Jeannie, yeap not hot at all. I think it taste so much better than the bell peppers.

Lyndsey, I bought this at the Korean market. I am going to try it out with the tempura batter too :)

Leemei, yes this is slightly sweet.

Biren, thank you. Hope you like this.

Elin, since you like Japanese food you should like these peppers.

lena said...

new to me..so does this taste like a green capsicum?

Anonymous said...

ah..... so these are what they are called. I'd bought them before at our local Japanese supermarket and used them to stuff with a fish paste-minced pork filling to make ampang yong tau foo. They are also served together with ebi tempura in some local Japanese restaurants like Waraku. Like what you'd said, they are milder and less fiery than our usual green chillies. Thanks for this recipe! Now I can use them to stir-fry with beef or pork instead of the usual ginger-spring onion combi!