We are making a Chinese dish, Pepper Steak with strips of meat and vegetables. The soy-based sauce goes great with steamed rice. The ingredients are easy to find so you should definitely try it out.
Please leave a 5 star rating if you like the recipe! 🙂
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Please leave a 5 star rating if you like the recipe! 🙂
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Ingredients
100 g Beef Round Slices thinly sliced 4 Green Bell Peppers (Piman) 1/4 Red Bell Pepper shredded 60 g Boiled Bamboo Shoot 6 g Ginger Root shredded 20 g Long Green Onions (Naganegi) thinly sliced, white part Vegetable Oil Salt Sesame Oil
Seasonings
1 tsp Sake 1/2 tsp Soy Sauce Pepper 1/2 tsp Sesame Oil 1 tsp Potato Starch or corn starch
Sauce
1 tsp Soy Sauce 1 tsp Oyster Sauce 1 tsp Sake 1/2 tsp Sugar 1/2 tsp Grated Garlic Pepper
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
* The ingredients contain Amazon affiliate links.
Instructions
- First, let’s cut the ingredients. Trim off the top of the boiled bamboo shoot. Then, slice the outer part into 5mm (0.2") slices.
- Cut the slices into strips. The inside of the bamboo shoot has numerous chambers. Detach the slices along the chamber walls. Then, cut them into 5mm strips again.
- Now, lightly boil the bamboo shoot in a pot of boiling water. This will help to remove the excess water and absorb the sauce later. Remove and strain it with a mesh strainer.
- Next, cut the bell pepper in half. Remove the seeds and stem end. Cut the pepper into 5mm strips. A bit of red bell pepper will give it some color.
- Now, cut the slices of beef steak into 7 to 8mm (0.3") strips. Place the beef onto a plate.
- And add the sake, soy sauce, pepper and the sesame oil. Toss to coat with the seasonings.
- Let’s make the sauce. Combine the soy sauce, oyster sauce, sake, sugar, grated garlic and pepper. Stir to combine well.
- And now, let’s make the chinjao rosu. Heat the vegetable oil in a pan. Stir-fry the bamboo shoot.
- Now, add the bell pepper. Lightly season with salt.
- Continue to stir-fry until the bell pepper is 3 quarters cooked. Then, place the vegetables onto a plate.
- Reduce the heat to low. And add the sesame oil. Saute the aromatic vegetables, ginger root and a white part of the long green onion.
- Now, add the potato or corn starch to the beef. Toss to coat.
- When the aroma grows stronger, add the beef.
- Stir-fry on medium heat.
- When the beef is almost cooked, add the bell pepper and bamboo shoot.
- Then, gradually pour in the sauce and continue stir-frying it on high heat.
- When the sauce is distributed evenly, it is ready to serve.
- Place the pepper steak also known as chinjao rosu onto a plate.
Recipe Notes
In the original recipes in China, pork is often used but in Japan using beef is more common.
If bamboo shoots are not available in your area, you can increase the amount of bell peppers.
