Beef and Green Pepper Stir-Fry (Chinjao Rosu) チンジャオロース

• porcje: 3
• czas aktywny: 15minutes mins
• całkowity czas: 30minutes mins

Składniki

½ lb thinly sliced beef (chuck or ribeye) (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)

▢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 toasted sesame oil

▢1 tsp potato starch or cornstarch

▢freshly ground black pepper

For the Sauce

▢1½ Tbsp soy sauce

▢1 tsp sugar

▢2 tsp oyster sauce

▢1 Tbsp sake

▢2 Tbsp chicken stock/broth

▢1 tsp potato starch or cornstarch

Wskazówki

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!

Notatki

Prepare your seasonings – If you have many of the essential Japanese ingredients in your pantry, then you are more than halfway through making this dish! The seasonings are what give Chinjao Rosu its distinctly Japanese flavor.

Cut the vegetables the same size – A key to making this stir-fry is cutting your ingredients into a similar size. Slice the bell pepper and bamboo shoot into thin strips, roughly the same length.

Using a Wok vs. Frying Pan – Without a doubt, stir-fry dishes taste better when cooked in a wok. A good carbon steel wok and very high heat will give your dish a nice charred flavor that a frying pan cannot beat. If you don’t have a wok, a carbon steel frying pan will work if you give the ingredients enough room on the heated surface; don’t overcrowd your pan and cause the vegetables to steam rather than fry!

Like other stir-fry dishes, chinjao rosu is best served with fresh steamed rice. Before you know it, you’ll be on your second bowl!

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