Beef and Green Pepper Stir Fry (Chinjao Rosu) is an extremely popular dish in Japan—so much so that we have our own version! This a one-pan stir-fry full of flavor that comes together in less than 30 minutes.

Beef and Green Pepper Stir Fry (Chinjao Rosu)

INGREDIENTS

• ½ lb thinly sliced beef (chuck or rib eye) (250 g; I used rib eye; You can find a package of sliced beef labeled as “Komagire”, “Shabu Shabu” or "Sukiyaki" at a Japanese supermarket. If you can't get pre-sliced beef, you can slice your own. Get rib eye and slice your own following this tutorial)
• ½ bamboo shoot (120 g)
• ½ green bell pepper (150 g with seeds)
• 2 cloves garlic
• 1 knob ginger (about 1 inch)
• 2 Tbsp neutral-flavored oil (vegetable, canola, etc) (divided; for stir frying)

The Marinade

• 2 tsp soy sauce
• 2 tsp sake
• 1 tsp sesame oil (roasted)
• 1 tsp potato starch/cornstarch
• freshly ground black pepper

The Sauce

• 1 ½ Tbsp soy sauce
• 1 tsp sugar
• 2 tsp oyster sauce
• 1 Tbsp sake
• 2 Tbsp chicken stock/broth
• 1 tsp potato starch/cornstarch

INSTRUCTIONS

1. Gather all the ingredients.
   

To Make the Marinade and Sauce

1. In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.
2. In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.

To Prepare the Beef

1. Slice the beef 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.

2. Add the beef into the marinade and coat well with hand. Set aside.

To Cut the Vegetables

1. Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.
2. Cut the bamboo shoot into thin strips, similar to 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.
3. The bamboo shoot has a hollow inside, and it’s hard to cut it into all uniform strips, but do your best.
4. Mince the ginger and crush (press) garlic cloves.

To Stir Fry

1. Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp oil and coat the wok well with oil.

2. 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.
3. Add the bamboo shoot and stir fry for 2-3 minutes, or until tender. Turn off the heat, and transfer to a plate.
4. Turn the heat back on to medium, and add 1 Tbsp oil, ginger, and garlic. Stir fry until fragrant.
5. Add the beef, and stir fry until almost no longer pink.
6. Add the stir-fried vegetables back in the wok, and stir fry everything to combine.
7. 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.
8. Remove from heat and transfer to a plate. Serve with steamed rice and enjoy!

To Store

1. You can store the leftover in an airtight container and refrigerate for up to 3-4 days.

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