A quick and easy Chinese Pepper Steak with a little twist. The sauce really ties the peppers and beef together. One pan meal in less than 30 minutes!
Japanese food has a lot of Chinese influence and often our version is so different from the original version. Chinese Pepper Steak or Chinjaorōsu (チンジャオロース in Japanese) is no exception.
Japanese-style Chinese Pepper Steak
When I first cooked Chinjaorōsu for Mr. JOC, he was surprised to see bamboo shoots in my Chinese Pepper Steak. He’s originally from Taiwan, and he said Chinese Pepper Steak does not include bamboo shoot. However, Chinjaorōsu, a Japanese version of Pepper Steak, always include bamboo shoot.
Chinese Pepper Steak with Potatoes
When I made this dish, I swapped the bamboo shoot with thin potato strips. Not only they look alike bamboo shoot, but I thought the potatoes would go well with this seasonings (and they really did!).
Mr. JOC looked at me with his serious face and said, “You are supposed to put bamboo shoot, not potatoes.” I laughed and said he got used to eating Japanese version with bamboo shoot.
Then he insisted that Chinese “original” version include bamboo shoot in Pepper Steak. I had to google and showed him the original Chinese Pepper Steak recipe. Of course, no bamboo shoot!
We laughed. This is what happens after being married for 6 years. His taste buds had definitely adapted to the Japanese-Chinese food.
Whether you use bamboo shoot, potatoes, or neither of them, you can cook this dish very fast. Just chop everything before you stir fry and cook quickly over high heat. It’s fast, easy, and delicious! Before you realize, you are already working on your second bowl of rice.
I hope you enjoyed this Chinese Pepper Steak recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and trying the recipes!
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- 14 oz (400 g) thinly sliced beef (What type of beef? See Note.)
- 1 russet potato
- 1 green bell pepper
- 1 ½ Tbsp. vegetable oil
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. sesame oil
- In a small bowl, combine all the seasoning ingredients (2 Tbsp. oyster sauce, 1 Tbsp. sake, 2 tsp. soy sauce, 1 tsp. doubanjiang, and ½ tsp. sugar). Mix well together.
- Cut the meat into thin strips. If you can't get thinly sliced beef, here's a tutorial on How To Slice Meat Paper Thin.
- Peel the potato and cut into thin strips. Soak in water for 15 minutes to remove starch and prevent from turning brown.
- Cut the bell pepper into thin strips.
- In a wok, heat 1 ½ Tbsp. vegetable oil over medium high to high heat. First stir fry potatoes until they are tender. Then add green peppers and stir fry. Season with kosher salt and pepper. When they are cooked, transfer to a plate.
- In the same wok, add 1 Tbsp. sesame oil and stir fry the beef. When the beef is no longer pink, add the potatoes and green peppers back in the wok.
- Add the seasonings and toss to coat with the ingredients. Serve immediately.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.