Chinjao Rosu (Japanese Stir Fry with Beef and Bamboo Shoots)
This is a quick Japanese stir fry dish that originated in China. Beef, green peppers (capsicum) and bamboo shoots are cut into thin strips and cooked in soy flavoured sauce with a touch of oyster sauce.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g (7.1oz) beef (cut into thin strips of 5mm (3/16") wide 5cm (2") long (note 3))
- 150 g (5.3oz) capsicum (green pepper) sliced into 3mm (⅛") wide 5cm (2") strips ((note 1))
- 150 g (5.3oz) boiled bamboo shoots cut into 5mm (3/16") wide 5cm (2") sticks ((note 2))
- 1½ tbsp oil
- 2 tsp soy sauce
- 2 tsp sake
- 1 tbsp cornflour/corn starch
- 1½ tbsp sake
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tsp oyster sauce
- 1 tbsp cornflour/corn starch
Instructions
- 1
Add beef strips and the Beef Marinade ingredients into a bowl. Mix and ensure that all beef strips are well coated with the marinade.
- 2
Mix the Sauce ingredients in a separate bowl.
- 3
Add 1 tablespoon of oil to a wok or a large frypan and heat over high heat.
- 4
Add capsicum and bamboo shoots and stir fry for about 2 minutes or until capsicum becomes soft. Transfer to a plate with paper towel.
- 5
Reduce heat to medium, add ½ tablespoon of oil to the wok/pan.
- 6
Add the beef and stir fry separating each strip. Because of the corn flour, the pieces of meat might get stuck to each other but try to break them up.
- 7
Cook for a couple of minutes until beef turns brown and is almost cooked through.
- 8
Add the capsicum and bamboo shoots to the wok/pan and stir.
- 9
Add the sauce mixture and stir until the sauce thickens.
- 10
Turn the heat off and serve immediately.