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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!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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 a one-pan stir-fry full of flavor that comes together in less than 30 minutes.
- ½ lb thinly sliced beef (chuck or rib eye) (I used rib eye; You can find a package of sliced beef labeled as “Komagire”, “Shabu Shabu” or "Sukiyaki" at a Japanese supermarket. If you can't get pre-sliced beef, you can slice your own. Get rib eye and slice your own following this tutorial)
- 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-flavored oil (vegetable, canola, etc) (divided; for stir frying)
- Gather all the ingredients.
- In a medium bowl, whisk together the marinade ingredients (soy sauce, sake, sesame oil, potato starch/corn starch, and freshly ground black pepper). Set aside.
In a small bowl, whisk together the sauce ingredients (soy sauce, sugar, oyster sauce, sake, chicken stock, and potato starch/corn starch). Set aside.
Slice the beef 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 with hand. Set aside.
- Cut the bell pepper into thin strips. If your bell pepper is tall, cut in half widthwise.
- Cut the bamboo shoot into thin strips, similar to 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 the ginger and crush (press) garlic cloves.
Heat the wok on medium-high heat, and when it’s hot, add 1 Tbsp 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 oil, ginger, and garlic. Stir fry until fragrant.
- Add the beef, and stir fry until almost no longer pink.
- Add the stir-fried vegetables back in 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.
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.
Editor’s Note: This post was originally published on Jan 25, 2011. The post and recipe have been edited in November 2020.