Shishito Peppers & Filet Mignon
New York strip or rib eye steak, cut into 1-inch pieces
or dry white wine
tablespoons soy sauce
fresh lemon juice
toasted sesame oil
In a large skillet, heat 1 tablespoon of the canola oil.
Add shishito peppers and season with salt and pepper.
Stir-fry over moderately high heat until crisp-tender and charred in spots, 4 to 5 minutes.
Set peppers aside in a dish.
In a bowl, season the steak with salt and pepper and toss with 1 teaspoon of oil.
Sprinkle with corn starch and toss to coat.
Heat the remaining oil in the skillet.
Add the steak to the skillet and stir-fry over moderately high heat until browned, 3 minutes.
Add the shishitos to the steak.
Add the garlic and shallot to the skillet and cook over moderate heat, stirring, until golden, about 2 minutes.
Add the rice wine, scraping up any browned bits on the bottom of the skillet, stir-fry until nicely glazed, about 2 minutes.
Stir in the sesame oil and season with salt and pepper.
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