Spicy Steak and Shishito Pepper Rice Bowls with Crispy Onions

These steak and shishito pepper rice bowls are the perfect weeknight dinner when you’re craving something fast, flavorful and satisfying. Tender pieces of ranch steak are quickly stir-fried until browned, then tossed with blistered shishito peppers in a sweet and spicy soy-chili glaze. A touch of butter adds richness, while a squeeze of fresh lime brightens every bite.

Serve over fluffy jasmine rice mixed with garlic-ginger-scallion paste and top with crispy fried onions and chopped cilantro for crunch and freshness. This bowl comes together in just 20 minutes, making it an ideal choice for busy evenings when you want a homemade meal without the fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

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

ounce Shishito PeppersView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView 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. Using kitchen shears, trim stems from shishito peppers. Quarter the lime. Roughly chop cilantro.
3. Pat steak dry with paper towels; cut into bite-size pieces. Place in a medium bowl and season all over 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. Turn off heat; transfer to a plate. Wipe out pan.
4. Heat a 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. Meanwhile, in a small bowl, combine chili sauce, 2½ tablespoons sweet soy glaze and ½ teaspoon sugar (5 tablespoons sweet soy glaze and 1 teaspoon sugar for 4 servings). Transfer steak back to pan along with chili-soy mixture and 1 tablespoon butter (2 tablespoons for 4). 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. 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 on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Just slice thinly against the grain for tenderness.

What can I substitute for sweet soy glaze?

Mix 2 tablespoons soy sauce with 1 tablespoon brown sugar and 1 teaspoon honey or maple syrup.

Can I make this dish ahead?

The rice and steak are best fresh, but you can prep the peppers and sauce in advance. Reheat gently.