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Steak and Shishito Peppers

This steak and shishito pepper recipe is full of umami flavor and it's so quick to make! It's the perfect balance of savory and spice, and the steak and shishitos are delicious served with rice.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: American
Keyword: dinner, main dish, shishitos, steak
Servings: 4
Author: Aimee


  • 1 pound steak (round, top round, or flank steak) sliced into thin strips
  • 6 oz shishito peppers
  • 2 tablespoon neutral oil (such as canola) divided
  • 3 cloves garlic minced
  • ½ cup soy sauce
  • ¼ cup water
  • 2.5 tablespoon light brown sugar


  • Prep the steak by slicing into thin strips against the grain.
  • Slice the shishito peppers, discarding the top stems and mince the garlic cloves.
  • In a large skillet, heat 1 tablespoon oil over medium heat.
  • Add the steak to the pan and cook until browned. Remove the steak from the pan, and wipe the pan clean.
  • Add 1 tablespoon oil to the pan. Add the garlic and the shishito peppers. Saute for 1-2 minutes, stirring frequently.
  • Add the steak back to the pan. Cook everything for 3 minutes.
  • In a bowl, add the soy sauce, water and brown sugar. Stir to combine. Then pour into the skillet. Cook for an additional five minutes.
  • Serve over rice, cauliflower rice, or quinoa.


  • Use any neutral oil you wish, such as canola, vegetable, or sunflower. These won't introduce additional flavors to the dish that could affect how it tastes. Try to avoid using oils like olive oil that can impart their own flavor into the dish.
  • I like to slice the shishito peppers, but if you like, you can leave them whole when cooking.