Spicy Steak and Shishito Pepper Rice Bowls with Crispy Onions

These steak and shishito pepper rice bowls are a fast, flavorful weeknight dinner that comes together in a flash. Juicy 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 lime brightens every bite.

Serve the steak and peppers over fluffy jasmine rice infused with garlic, ginger and scallion paste. Top with crispy fried onions and fresh cilantro for crunch and color. It’s a complete meal that’s both satisfying and easy to make.

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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

20 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 the 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 steak to a plate. Wipe out the 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 the pan along with the 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 cut into bite-size pieces and adjust cooking time as needed.

What can I substitute for shishito peppers?

Padrón peppers or small bell peppers can be used, though the flavor will be milder.

Is this recipe gluten-free?

The sweet soy glaze and chili sauce may contain wheat. Check labels for gluten-free versions to make it gluten-free.