Saucy Soy-Butter Beef and Peppers

Preparation

1. Beef

   Step 1

   Toss 1 lb. boneless New York strip steak or sirloin, thinly sliced, 2 Tbsp. cornstarch, 2 tsp. low-sodium soy sauce, and 2 tsp. vegetable oil in a medium bowl with your hands until meat is evenly coated. Let sit at least 15 minutes and up to 4 hours ahead. Cover and chill if resting longer than 45 minutes. No need to bring to room temperature before cooking.

2. Sauce and assembly

   Step 2

   Whisk 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, and ⅔ cup water in a small bowl to combine; set sauce aside.

   Step 3

   Heat 1 Tbsp. vegetable oil in large heavy pot over medium-high. Add half of beef in a single layer, separating clumps as much as possible (it’s okay if it’s a bit crowded). Cook, undisturbed, until deep golden brown underneath (meat will be pale on other side), about 4 minutes. Transfer to a plate. Repeat process with another 1 Tbsp. vegetable oil and remaining beef.

   Step 4

   Heat remaining 1 Tbsp. vegetable oil in same pot over medium-high. Cook 6 scallions, white and pale green parts sliced on a diagonal into 1" pieces, stirring occasionally, until lightly charred in spots, about 2 minutes. Add 12 oz. shishito peppers, stems removed, sliced in half on a diagonal, 6 large garlic cloves, thinly sliced, and one 1" piece ginger, peeled, finely chopped, and cook, stirring often, until garlic is fragrant, about 45 seconds. Add beef and reserved sauce (stir well first to dissolve settled cornstarch) and cook, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove pot from heat and add dark green scallion parts, sliced on a diagonal into 1" pieces, and 2 Tbsp. chilled unsalted butter, cut into pieces. Stir vigorously until butter is melted. Season with more kosher salt if needed.

   Step 5

   Serve stir-fry in a large shallow bowl or on a platter with steamed rice.