I’ve lunch at Le Shio Asian Fusion at Delaware a few times and they have this particular dish called Beef in Jalapeno peppers that Carlos and I like a lot. I tried to recreates it at home. Instead of just using Jalapeno peppers which I find a bit too spicy I added some non-spicy Shishito peppers to it. As for the beef I used top sirloin but you can always use any cut of meat that are good for stir-fry or replace it with any type of protein of your choice.
10 oz beef top sirloin – cut into long thin strips
15 shishito peppers/chilies – seeded and cut thinly
5 jalapeno peppers/chilies – seeded and cut thinly
2 cloves garlic – chopped
1 tsp chopped ginger
Salt to taste
Seasonings for the beef:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp Chinese cooking wine
2 tbsp cornstarch
A few dashes of black peppers
1. Combine beef slices with marinate. Mix well and set it aside for 15 minutes. Bring some water to a boil and give the chili a quick 30 seconds blanch. Heat up a wok or skillet over high heat until wok begins to smoke. Add 2 tbsp oil around edge of wok, and then add ginger; cook, stirring constantly, until fragrant, about 30 seconds.
2. Add beef in a single layer and cook, without stirring, until browned, about 1 minute. Flip the beef over to the other side and let it brown. Remove from wok and set it aside.
3. In the same wok, add in about 1 tbsp of oil, Add in chopped garlic, sauté until lightly brown and fragrant. Toss in the all the green chilies and salt, stirring and tossing constantly, until it crisp-tender for 1 minute. Add in the beef, continue tossing until well mix. Check seasoning, transfer to a serving bowl and serve with rice.