Dinner: Wok-Seared Steak Majong with Shishito Peppers

This recipe includes superfoods such as:

Sesame Seeds, Lemon

Health benefits of Wok-Seared Steak Majong with Shishito Peppers

Sesame seeds help with progesterone balance. Lignans found in in sesame seeds help to prevent excess estrogen production. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/4 cup plus 1 teaspoon canola oil
1 pound shishito peppers, stemmed
Kosher salt
Pepper
1 pound filet mignon, New York strip or rib eye steak, cut into 1-inch pieces
1 tablespoon potato starch or cornstarch
3 garlic cloves, minced
1 small shallot, minced
2 tablespoons rice wine, vermouth or dry white wine
2 tablespoons kecap manis (see Note) or 1 tablespoon soy sauce mixed with 1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 teaspoon toasted sesame seeds
1/2 teaspoon toasted sesame oil
Steamed rice, for serving

Instructions

In a large skillet, heat 1 tablespoon of the canola oil. Add half of the shishito peppers and season with salt and pepper. Stir-fry over moderately high heat until crisp-tender and charred in spots, 4 to 5 minutes. Transfer to a bowl. Repeat with 1 tablespoon of the oil, the remaining shishitos and salt and pepper.
In a bowl, season the steak with salt and pepper and toss with 1 teaspoon of oil. Sprinkle with the potato starch and toss to coat. Heat the remaining oil in the skillet. Add the steak and stir-fry over moderately high heat until browned, 3 minutes. Add the steak to the shishitos.
Add the garlic and shallot to the skillet and cook over moderate heat, stirring, until golden, about 2 minutes. Add the rice wine, scraping up any browned bits on the bottom of the skillet. Add the kecap manis, steak and shishito peppers and stir-fry until nicely glazed, about 2 minutes. Stir in the lemon juice, sesame seeds and sesame oil and season with salt and pepper. Serve with steamed rice.

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