Cut the top (stem end) off the shishito peppers and cut them in half lengthwise. Remove the seeds and cut peppers lengthwise into ¼-inch-wide strips. Place the beef steaks between two sheets of plastic wrap. With a meat pounder, pound the steaks into a ¼-inch thickness. Then cut them across the grain in ¼-inch-wide strips.

In a separate bowl whisk the sugar, red miso and soy sauce. Add 2 tablespoons of this mixture to the beef and set aside. In a skillet, heat the sesame oil over medium-high heat and brown the meat. Remove the meat from the skillet. Then cook the peppers and onions until softened. Add the beef back into the skillet and pour the remaining sauce over the top. Mix well and serve immediately.

Edible Michiana original recipe