Dinner · 25 min · japanese

Chinjao Rosu

Weeknight-friendly Japanese cooking: Chinjao Rosu comes together in 25 minutes with beef, bell peppers, and not much else.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Beef
• 3 Bell peppers
• 0.5 cup Bamboo shoots
• 2 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1 tbsp Sake
• 1 tsp Sugar
• 1 tbsp Potato starch
• 3 cloves Garlic
• 1 tsp Sesame oil
• 0.5 tsp White pepper

Steps

1. Slice the beef into thin strips against the grain and toss with sake and potato starch; rest 10 minutes. Julienne the peppers and bamboo to matchstick size — uniform cuts cook evenly.
2. Sear the beef in a smoking wok 2 minutes until browned; remove.
3. Stir-fry the peppers and bamboo 2 minutes until bright and tender-crisp. Add the garlic 30 seconds.
4. Return the beef with the oyster sauce, soy, sugar, and white pepper; toss 1 minute until everything glistens.
5. Finish with sesame oil off the heat. Fast, savory, and crunchy — the stir-fry that eats like a rainbow.

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