Ingredients

• 2 tablespoons olive oil
• 1 pound skirt steak, cut against the grain into 1/4-inch strips
• 2 tablespoons chili bean paste
• 1 tablespoon tamari
• 1 tablespoon rice vinegar
• 1 teaspoon coconut sugar
• 1/2 teaspoon Chinese five-spice powder
• 4 red or green shishito peppers
• 2 red jalapenos, seeded if desired and thinly sliced
• 2 stalks celery, thinly sliced
• 1 carrot, thinly sliced
• 1 scallion, chopped
• 1 clove garlic, finely chopped
• Salt

Instructions

1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally, until browned, about 10 minutes; drain on paper towels. Meanwhile, in a medium bowl, stir together the bean paste, tamari, vinegar, coconut sugar and five-spice powder. Set aside.
2. In the same skillet, heat the remaining 1 tablespoon oil over high heat. Add the shishito peppers, jalapenos, celery, carrot, scallion and garlic and cook, stirring constantly, until lightly charred, about 1 minute. Stir in the beef and the bean paste mixture and cook for 1 minute more. Season with salt.