Spicy Steak and Shishito Pepper Rice Bowls with Crispy Onions

These steak and shishito pepper rice bowls are a fast, flavorful weeknight dinner. Tender steak and blistered shishito peppers are coated in a sweet and spicy chili-soy glaze with a touch of butter and fresh lime. Served over fragrant garlic-ginger rice and topped with crispy fried onions and cilantro, every bite is a delicious mix of textures and tastes.

Ready in just 20 minutes, this recipe is perfect for busy nights when you want a satisfying meal without spending hours in the kitchen. The combination of charred peppers, juicy steak and zesty rice makes it a crowd-pleaser that’s sure to become a regular in your dinner rotation.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

2.52 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 ounce Garlic-Ginger Scallion PasteView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

8 ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, wash and dry produce. Trim stems from shishito peppers using kitchen shears. Quarter the lime. Roughly chop the cilantro.
3. Pat steak dry with paper towels and cut into bite-size pieces. Place in a medium bowl and season with salt and pepper. Add cornstarch and toss to coat. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook, stirring occasionally, until browned and cooked through, 2-3 minutes. Transfer to a plate and wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
5. In a small bowl, combine chili sauce, sweet soy glaze and sugar. Return steak to the pan along with the chili-soy mixture and butter. Cook, stirring, until steak and peppers are thoroughly coated, 1-2 minutes. Remove from heat and stir in a squeeze of lime juice.
6. Fluff rice with a fork and stir in garlic-ginger scallion paste. Season with salt and pepper. Divide rice between bowls and top with steak and shishito peppers. Sprinkle with crispy fried onions and cilantro. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Just cut into bite-size pieces and adjust cooking time as needed.

Are shishito peppers spicy?

Most shishito peppers are mild, but occasionally one can be spicy. They add a nice smoky flavor without much heat.

Can I make this recipe vegetarian?

Absolutely! Substitute the steak with firm tofu or tempeh and use a vegan butter or oil. Cook tofu until golden and proceed with the glaze.