Asian Beef Skewers with Shishito Peppers

4.60 from 5 votes
25 minutes
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Asian Beef Skewers with Shishito Peppers are a quick and easy way to have an Asian-inspired dinner any night of the week!  Over-the-top delicious with my Miso-Glazed Eggplant!

Photo of Japanese Beef and Shishito Pepper Skewers on gray-rimmed platter garnished with sesame seeds.

Asian Beef and Shishito Pepper Skewers are quick, easy, sophisticated and taste like they took more work than they actually did.  They’re perfect for an easy Asian-inspired weeknight meal.  It’s only the first weekend in September so there’s still plenty of grilling season left.

Close-up photo of Japanese Beef and Shishito Pepper Skewers on gray-rimmed platter.

I’m a little late to the shishito pepper party because I couldn’t find them in my area.  Now they seem to be everywhere!

What are shishito peppers?

Shishito peppers are an East Asian variety of pepper with a delicate crisp texture and generally mild, sweet flavor.  I say generally because one out of every ten or so packs a spicy kick!

They’re available year-round, however, they’re at their best in late summer and early fall.  You’ll find them in Asian markets and this time of year, in many grocery stores.

Blistering and blackening them in a hot pan is a popular way to cook them as it really brings out the flavor.  Because of that, grilling is also a great way to enjoy them.

Photo of fresh, uncooked peppers in wooden bowl on dark gray background.

How to make Asian Beef and Shishito Pepper Skewers:

  • I used tenderloin here, but you could use ribeye or sirloin.  Every so often, I buy a whole beef tenderloin when it’s on sale and have the butcher trim it and grind the trimmings for burgers.  The price per pound will be much better than buying individual steaks and beef freezes very well.
  • No need to marinate the beef at all.  Simply combine a few basic Asian ingredients, simmer gently to melt the sugar and soften the ginger then drizzle over the beef when ready to serve.
  • Simply thread the peppers onto skewers whole with the beef.  I love that you can pick them up by the stem and pop them whole into your mouth.  No cutting, chopping or prep involved!
  • Grill to desired doneness!  These Beef and Shishito Pepper Skewers work equally well on a grill pan for when you can’t grill outside.
  • Garnish with sesame seeds and serve the remaining sauce on the side for dipping.

Close-up photo of Japanese Beef and Shishito Pepper Skewers on platter with sesame seeds scattered on surface.

How easy is that?  Enjoy!

Photo of Japanese Beef and Shishito Pepper Skewers on gray-rimmed platter.

Want more great grilling recipes?  Be sure to check out my:

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Grilled Japanese Beef and Shishito Pepper Skewers

Asian Beef and Shishito Pepper Skewers

4.60 from 5 votes

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By: Carol | From A Chef's Kitchen
Asian Beef and Shishito Pepper Skewers are a quick and easy way to have an Asian-inspired dinner any night of the week!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Beef
Cuisine Asian
Servings 4
Calories 759 kcal


  • 1/2 cup soy sauce or tamari - preferably low-sodium
  • 1/2 cup unseasoned rice vinegar
  • 3-4 tablespoons light brown sugar - as needed, to taste
  • 1 tablespoon finely minced fresh ginger
  • 2 teaspoons chili garlic sauce
  • 2 pounds beef tenderloin - or four 8-ounce steaks, cut into 1 1/2 to 2-inch pieces
  • 20-24 shishito peppers
  • Canola oil
  • Salt and freshly ground black pepper - to taste
  • Toasted sesame seeds - for garnish


  • Whisk soy sauce, rice vinegar, brown sugar and ginger together in a small saucepan. Bring to a boil over medium heat to dissolve the sugar and cook the ginger. Add the chili garlic sauce. Keep warm.
  • Starting with a shishito pepper, thread the peppers and beef onto skewers, alternating them.
  • Brush the skewers with oil and season to taste with salt and black pepper.
  • Preheat a grill or grill pan over medium-high heat. Grill 4-5 minutes per side or to medium-rare / medium.
  • Transfer the skewers to a platter. Drizzle with the sauce and garnish with sesame seeds. Serve remaining sauce on the side.


SUBSTITUTIONS:  Rib eye or sirloin may be used in place of the tenderloin.


Serving: 1 | Calories: 759kcal | Carbohydrates: 30g | Protein: 44g | Fat: 50g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 159mg | Sodium: 2790mg | Potassium: 771mg | Fiber: 10g | Sugar: 19g | Vitamin C: 34mg | Calcium: 31mg | Iron: 6mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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Recipe Rating


  1. 5 stars
    Totally awesome!!! My husband just kept saying how good it is. Served it with rice and sautéed bok choy. I did use beef tenderloin. Thank you!

  2. What an easy and SUPER delicious summer grilling recipe! I love shishito peppers – but I agree; they don’t need a ton of cheese or other toppings to really make them shine. The pairing with the Japanese beef couldn’t be more perfect. Thanks for such a wonderful new dinner recipe for us!

  3. This looks so beautiful. And I love that you don’t need to marinate the beef (waiting time often leads to me losing interest in the cooking-part later). Thanks so much for sharing!