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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