Sweet Heat Steak & Shishito Pepper Rice Bowls
with Crispy Fried Onions & Cilantro
- Sesame
- Soy
- Wheat
- Milk
These steak and shishito pepper rice bowls makes a fast, flavorful, and easy weeknight meal thanks to a quick stir-fry that chars sweet shishito peppers along with juicy steak. You'll coat them in a sweet soy-chili glaze with a bit of butter for body plus a squeeze of lime for tang. Serve over garlic-ginger-scallion rice with crispy fried onions and cilantro.
Ingredients
1 tablespoon
Cornstarch
1 ounce
Sweet Thai Chili Sauce
¾ cup
Jasmine Rice
10 ounce
Ranch Steak
2.52 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
2 ounce
Garlic-Ginger Scallion Paste
(Contains: Sesame)
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
8 ounce
Shishito Peppers
¼ ounce
Cilantro
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups water 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.
-
While rice cooks, wash and dry produce.
-
Using kitchen shears, trim stems from shishito peppers. Quarter lime. Roughly chop cilantro.
-
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 to bowl 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.
-
Heat a drizzle of oil in pan used for steak over medium-high heat. Add shishito peppers and cook, stirring occasionally, until browned and blistered, 2-3 minutes.
-
Meanwhile, in a small bowl, combine chili sauce, 2½ TBSP sweet soy glaze, and ½ tsp sugar (5 TBSP sweet soy glaze and 1 tsp sugar for 4 servings). (Be sure to measure the sweet soy glaze—we sent more!)
-
Transfer steak back to pan along with chili-soy mixture and 1 TBSP butter (2 TBSP 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 (big squeeze for 4).
-
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of flavors, especially the sweet-and-spicy sauce and garlic-ginger scallion paste in the rice 🍚.
- Ease of prep: Some found it quick and easy, while others felt it took longer than the stated 20 minutes.
- Suggestions: Consider chopping the shishito peppers and cooking them longer; adjust pepper quantity to taste.
- Portions: Several mentioned too many peppers compared to steak; consider balancing the ratio.
- Texture: A few found the steak tender and juicy, while others thought it was tough.
Reviews from our home cooks
At first it seemed like a crazy amount of shishito peppers but it cooked up beautifully. The huge amount of flavor in this dish was awesome. I'm not sure I would call this a 20 minute meal (took me a lot longer) but it was well worth it. The peppers and steak in the sauce were delicious and I loved the ginger scallion sauce mixed into the rice. All around excellent meal!
The flavors in the meal were excellent, but the shishito peppers were not what we'd expected. Too many seeds, too little flavor to make eating so many of them worthwhile. The rice was AMAZING, please add that garlic-ginger-scallion paste in more Asian rice bowl recipes! Would eat this meal again with literally anything other than shishito peppers.
I cooked this one first out of my box and it was 100% worth it! I loved how many shishito peppers there were and the sauce wasn't actually that sweet. I loved a savory soy dish and I think the balance was perfect. Maybe the garlic sauce could go on the rice instead of on top? I would get this one again.
Might be our favorite meal to date and there's been some good ones. Nice flavor, crunch, cilantro, lime, steak was fantastic, fun experience with the shishito peppers and learning about them.
This was really good! I liked mixing the ginger sauce into the rice- that would be really nice in other hellofresh dishes too. More shishitos as a veggie in dishes too please! I also felt like there were too many shishitos so I only used half of them. I'm excited to use the rest in something else.
Shishitos are so delicious and the russian roulette of spice is so fun!!! The ginger scallion rice was so good, definitely adding that to my mental recipe book to recreate later!!
Amazing recipe, great flavor! The garlic-ginger scallion paste added a nice touch to the rice. This is being added to favorite list.
The best meal we've had! We cooked the rice in the rice cooker and cooked the steak on the grill. Please keep this meal as we will be ordering it again! The peppers were also a nice pop of flavor to boost the dish!
Wow, this one was delicious. I skipped the ginger and scallion paste in the rice just because I was craving jasmine rice. The peppers were absolutely perfect.
