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 is a one-pan stir-fry full of flavor that comes together in less than 30 minutes.
Chinjao Rosu (チンジャオロース), or Beef and Green Pepper Stir Fry, is a stir-fry dish that is a staple in Japanese households. As the name suggests, this dish originates in China (called qīngjiāo ròusī). If you are familiar with this traditional Chinese version, then you will notice a few differences from the way it’s made in Japan.
One of the reasons Chinjao Rosu is so popular in Japan is because it takes no time to prepare. It’s perfect for busy weeknights or when you’re craving a simple, comforting meal. Stir-fry is a quick method of cooking, and you only need a side of steamed rice to complement the robust flavors of this dish. So, let’s learn how to make Beef and Green Pepper Stir Fry!
What is Chinjao Rosu?
When I first cooked this dish for Mr. JOC, who is originally from Taiwan, he was surprised to find bamboo shoots. The Beef and Green Pepper Stir Fry usually consists of green bell peppers and thin strips of beef.
Like Mabo Dofu, Champon, and Pork Shumai, this is another great example of a food that has been adapted from its Chinese origins to become “Japanese-style” and distinct in its own way. One of the easiest ways to tell your Beef and Green Pepper Stir Fry is Japanese-style is from the addition of bamboo shoots.
Tips to Making Chinjao Rosu
- Prepare your seasonings – If you have these essential Japanese ingredients in your pantry, then you are more than halfway through making this dish! Aside from the three main ingredients—beef, bell pepper, and bamboo—the seasonings are what give Chinjao Rosu its distinctly Japanese flavor.
- Prepare the vegetables – A key to making this authentic stir-fry is cutting your ingredients into similar sizes. Because this dish cooks in a matter of minutes, I find the chopping is what takes the “longest.” Once I have my seasonings prepared, I set them aside and start slicing my bell pepper and bamboo shoot into thin strips, roughly the same length. Also, when you buy bamboo shoots at the store, they usually come pre-sliced—so one less thing for you to do!
- 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 ingredients a nice charred flavor that a frying pan simply cannot beat. However, if you don’t have a wok, a carbon steel frying pan will work as long as you give the ingredients enough room on the heated surface (i.e., overcrowding your pan will cause vegetables to steam rather than stir-fry!).
*If you have a wok, follow these instructions on how to season it before first use.
Where to Find Ingredients for Beef and Green Pepper Stir Fry (Chinjao Rosu)
If you live close to a Japanese supermarket, head to the meat section and look for a package of sliced beef labeled “Komagire,” “Shabu Shabu,” or “Sukiyaki.” If you can’t get pre-sliced beef, I’ll show you how to thinly slice it on your own with this tutorial. I recommend using flank steak, sirloin, chuck, or rib eye.
If you’re new to cooking with bamboo, not to worry! Japanese grocery stores carry vacuum-sealed packs of bamboo shoots. Most Asian grocery stores or supermarkets also carry canned bamboo shoots (boiled), either whole, sliced, or in strips.
For the seasonings, the oyster sauce can also be found in Asian supermarkets or online.
How to Enjoy Chinjao Rosu
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!
Beef and Green Pepper Stir Fry (Chinjao Rosu)
- 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
- 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.
- 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!
- You can store the leftover in an airtight container and refrigerate for up to 3–4 days.
Editor’s Note: This post was originally published on Jan 25, 2011. The post and recipe have been edited in November 2020.