From the Wok · Mild-Moderate Heat
Wok-tossed shredded beef with blistered shishito peppers — one of the kitchen's signature non-fried-rice wok dishes. Shishito peppers are mostly mild with occasional heat spikes; the slow-cooked beef soaks up the wok char beautifully.
At $14, the Shredded Beef & Shishito Peppers sits in an interesting position on the menu. It costs $1 more than the Shredded Beef Fried Rice but doesn't include rice — so if you're doing a strict price-per-bite calculation, it requires a $3 rice add-on to become a complete meal at $17. That's worth pointing out, and it's also worth saying: it's worth it.
The shishito pepper is the key ingredient that makes this dish different from everything else on the wok menu. Most shishitos (about 9 in 10) are sweet, bright, and mild — they blister beautifully in a hot wok and develop a slightly smoky, vegetal sweetness that pairs with the rich beef in a way that broccoli or scallion simply doesn't. The one-in-ten spicy pepper is a genuine Russian roulette element that keeps experienced diners engaged.
The slow-cooked beef picks up the pepper char from the wok in the final toss. The combination of tender, pulled beef strands and the blistered pepper skins creates a texture contrast that's unlike anything else on the menu. Order White Rice on the side — the sauce from this dish over plain rice is the best part of the meal.
Per full order (dish only, not including rice). Figures are estimates; actual values may vary.
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 34 g |
| Carbohydrates | 16 g |
| Fat | 22 g |
| Sodium | 880 mg |
Contains Soy and Beef. Not gluten-free. No shellfish, peanuts, egg, or dairy. For rice-free beef dishes, this and the Mongolian Beef are the two best options on the menu.
This wok entrée is served without rice. Order White Rice for $3 to make a complete plate. The sauce from the shredded beef and shishito peppers over plain steamed rice is genuinely excellent — don't skip the rice.
About 1 in 10 shishito peppers carries real heat. The rest are mild and sweet. This built-in unpredictability makes the dish more interesting than a standard stir-fry — and is a great way to introduce heat-curious diners to spice without overwhelming them.
One of the best protein-to-calorie ratios in the From the Wok section. The slow-cooked beef is lean once braised and pulled — mostly protein with moderate fat from the cooking process.
Blistered shishito peppers need extremely high heat to blister correctly without going soggy. A restaurant wok delivers that; a home pan doesn't. This dish is a good argument for eating this one out rather than attempting it at home.
