Hand-shredded flank steak wok-tossed with blistered shishito peppers in a savory-sweet oyster sauce reduction. The shishito adds mild heat and grassy bitterness; the beef adds depth and chew. Served with steamed rice or noodles.
Shishito peppers are mild by nature — about 1 in 10 carry a surprise kick, but the rest provide a light, grassy bitterness with herbal notes. Blistered at high heat in the wok until charred and softened, they become a flavourful foil for the beef rather than a dominant spice element.
The beef is flank steak — hand-shredded against the grain after resting. Hand-shredding creates uneven, ragged pieces that grab sauce better than clean-cut slices. Combined with our house oyster sauce reduction (oyster sauce, soy, sugar, sesame, and cornstarch), the result is a glossy, deeply savoury plate that is as satisfying as anything on our menu.