Beef and Green Pepper Stir Fry (Chinjao Rosu)
User Reviews
4.6
88 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
3 (4
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Calories
301 kcal
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Course
Main Course
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Cuisine
Japanese
Beef and Green Pepper Stir Fry (Chinjao Rosu)
Report
Beef and Green Pepper Stir Fry (Chinjao Rosu) features thinly sliced beef marinated briefly, then quickly stir-fried with green bell pepper and bamboo shoots. The dish balances a savory marinade with a sauce containing soy, oyster sauce, sake, and sugar, producing a glossy coating and a mix of tender meat and crisp vegetables. The use of potato starch slightly thickens the sauce, giving a smooth finish.
Description
This stir fry starts by marinating thin strips of beef in a mixture of soy sauce, sake, toasted sesame oil, potato starch, and black pepper, which tenderizes the meat and adds flavor. Separately, a sauce is prepared combining soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch for thickness. Fresh green bell pepper and bamboo shoots are cut into thin strips closely matching the beef’s size for even cooking.
The beef is quickly cooked over high heat to retain juiciness before vegetables are added and tossed together with the sauce, creating a balanced texture with tender beef and crisp vegetables. The dish is suited for serving over rice and is a common example of Japanese-Chinese style home cooking.
The recipe is credited to Namiko Chen of Just One Cookbook and includes steps to cut meat thinly and a reminder about image copyright.
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Ingredients
- ½ lb beef chuck I use ribeye; find a package of sliced beef labeled komagire, shabu shabu, or sukiyaki at a Japanese market; or follow my tutorial for How to Slice Meat Thinly at home, thinly sliced, or ribeye as alternative
- ½ bamboo shoot (4 oz, 120 g)
- ½ green bell pepper (5 oz, 150 g with seeds)
- 2 cloves garlic
- 1 knob ginger (1 inch, 2.5 cm)
- 2 Tbsp neutral oil (divided; for stir-frying)
For the Marinade
- 2 tsp soy sauce
- 2 tsp sake
- 1 tsp sesame oil toasted
- 1 tsp potato starch or cornstarch
- black pepper freshly ground
For the Sauce
- 1½ Tbsp soy sauce
- 1 tsp sugar
- 2 tsp oyster sauce
- 1 Tbsp sake
- 2 Tbsp chicken stock or broth
- 1 tsp potato starch or cornstarch
Instructions
- Gather all the ingredients.
To Make the Marinade and Sauce
- In a medium bowl, whisk together the marinade ingredients: 2 tsp soy sauce, 2 tsp sake, 1 tsp toasted sesame oil, 1 tsp potato starch or cornstarch, and freshly ground black pepper). Set aside.
- In a small bowl, whisk together the sauce ingredients: 1½ Tbsp soy sauce, 1 tsp sugar, 2 tsp oyster sauce, 1 Tbsp sake, 2 Tbsp chicken stock/broth, and 1 tsp potato starch or cornstarch. Set aside.
To Prepare the Beef
- Slice ½ lb thinly sliced beef (chuck or ribeye) into thin strips (make sure to cut against the grain). Here, I use pre-sliced sukiyaki beef and cut it into strips. Sukiyaki beef is slightly thicker than shabu shabu beef.
- Add the beef into the marinade and coat well using your hands. Set aside.
To Cut the Vegetables
- Cut ½ green bell pepper into thin strips. If your bell pepper is tall, cut the strips in half widthwise.
- Cut ½ bamboo shoot into thin strips, similar in size to the beef and bell pepper. If the bamboo shoot is too long, cut in half widthwise. Find the best way to cut it into thin equal-length strips. Here, I cut into thin slabs first.
- The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.
- Mince 1 knob ginger and crush or press 2 cloves garlic.
To Stir-Fry
- Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp neutral oil and coat the wok well with oil.
- Add the green pepper and stir-fry for 5 minutes or until slightly tender. The bamboo shoot is pre-boiled, so it is not necessary to cook for a long time. Therefore, make sure to cook the green pepper properly at this stage.
- Add the bamboo shoot and stir-fry for 2–3 minutes, or until tender. Turn off the heat, and transfer to a plate.
- Turn the heat back on to medium, and add 1 Tbsp neutral oil, the minced ginger, and the garlic. Stir-fry until fragrant.
- Add the beef, and stir-fry until it‘s almost no longer pink.
- Add the stir-fried vegetables back into the wok, and stir-fry everything to combine.
- Whisk and pour the sauce over the meat and veggies. The starch in the sauce will thicken as it is heated, so quickly toss everything together one last time.
- Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!
To Store
- You can store the leftover in an airtight container and refrigerate for up to 3–4 days.
Notes
- Use thinly sliced beef cut against the grain for the best texture in this stir fry.
- Marinate beef briefly with the seasoning mix to enhance flavor and tenderness before cooking.
- Prepare sauce ingredients and stir thoroughly to allow potato starch to evenly thicken the sauce during cooking.
- Cut vegetables into strips similar size to beef for uniform stir-fry timing and texture.
- This recipe is attributed to Namiko Chen; please do not use associated images without permission and credit this source if sharing the recipe.
Nutrition Information
Show Details
Calories
301kcal
(15%)
Carbohydrates
8g
(3%)
Protein
18g
(36%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
48mg
(16%)
Sodium
1057mg
(44%)
Potassium
377mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
202IU
(4%)
Vitamin C
41mg
(46%)
Calcium
22mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3(4
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 18g | 36% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 1057mg | 44% |
| Potassium | 377mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 41mg | 46% |
| Calcium | 22mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
88 reviews
Excellent
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