Steak and Shishito Stir Fry

The key to this stir fry is heat! Make sure your pan is hot, hot, hot.....You want to caramelized that steak and then blister those peppers.  If your pan is too cool you will inevitably overcook your meat waiting for a caramelization that probably wont happen. Also make sure you have a nice big skillet, If you only have a smaller one do it in batches and then throw it all together at the end. If you over crowd your steak you wont get the caramelization either. With all that said, this meal couldn't be EASIER. So quick and tasty!

Ingredients:

3 Tbls vegetable oil 

1 1/2 lbs steak, cut into strips

2 cups shishito peppers

1/2 Tbs corn starch

salt/pepper

1/4 cup low sodium soy sauce

2 tsp hoisin sauce

1 Tbs brown sugar

3/4 tsp sesame oil

1 Clove garlic, minced

Chives 

sesame seeds

Directions:

1) To prepare the sauce... mix, soy sauce, hoisin sauce, brown sugar, sesame oil and garlic. Set aside to be used later.

2) Heat a large skillet on high heat. While the skillet is heating up, sprinkle steak with salt and pepper and corn starch. Add oil to the hot pan, wait for it to get hot and then add the steak to the oil. 

3) When your steak starts to have a nice caramelization going, throw in your peppers. Don't stir your peppers too much, you want them to start to blister, this will only take a minute or two. Add the sauce....stirring to coat the peppers and steak. Turn down the heat, and cook for about 2-3 minutes. You will know its ready when the sauce has become all sticky on the meat.

4) Serve with rice and sprinkle with toasted sesame seeds and chives. Enjoy!