Name: Saucy Soy-Butter Beef and Peppers
Yield: 4 servings
Ingredients: 1 lb. boneless New York strip steak or sirloin, thinly sliced; 2 Tbsp. cornstarch; 2 tsp. low-sodium soy sauce; 2 tsp. vegetable oil; ⅓ cup low-sodium soy sauce; ¼ cup premium oyster sauce; 2 Tbsp. sugar; 1 Tbsp. distilled white vinegar; 2 tsp. cornstarch; 2 tsp. freshly cracked black pepper; 3 Tbsp. vegetable oil, divided; 6 scallions, white and pale green parts and dark green parts separated, sliced on a diagonal into 1" pieces; 12 oz. shishito peppers, stems removed, sliced in half on a diagonal; 6 large garlic cloves, thinly sliced; 1 1" piece ginger, peeled, finely chopped; 2 Tbsp. chilled unsalted butter, cut into pieces; Kosher salt; Steamed rice (for serving)

Bowl of soy butter and beef peppers on caned surface.

Photograph by Jessica Pettway, Food Styling by Judy Kim, Prop Styling by Stephanie Yeh

Heaps of crunchy, crisp-tender shishitos bring their welcoming, vegetal freshness to deeply browned beef and a pool of savory sauce slicked with a bit of butter. Use a mix of mild peppers—Cubanelle, banana, Anaheim—instead of, or alongside, the shishitos (just seed and trim into approximately 1" strips). Stick with low-sodium soy sauce and premium (rather than regular) oyster sauce if possible to ensure your finished dish isn’t overwhelmingly salty. As with any stir-fry, prep is key—about 15 minutes of slicing and marinating will successfully set you up for the final, dizzyingly fast cook.