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!

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Beef and Green Pepper Stir Fry (Chinjao Rosu)
Ingredients
- 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
- 2 tsp soy sauce
- 2 tsp sake
- 1 tsp roasted sesame oil
- 1 tsp potato starch or cornstarch
- freshly ground black pepper
For the Sauce
- 1½ Tbsp soy sauce
- 1 tsp sugar
- 2 tsp oyster sauce
- 1 Tbsp sake
- 2 Tbsp chicken stock/broth
- 1 tsp potato starch or cornstarch
Instructions
- 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 roasted 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.
To Stir-Fry
- 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!
To Store
- You can store the leftover in an airtight container and refrigerate for up to 3–4 days.
Notes
Nutrition
Editor’s Note: This post was originally published on Jan 25, 2011. The post and recipe have been edited in November 2020.
Hey!
Love your recipes! We eat mainly Japanese dishes. I love the flavor’s! What side dishes would you recommend??
Lots of love from the Netherlands!
Hi Elfje! Thank you for reading Nami’s post and trying her recipes!
We recommend serving this with steamed rice, miso soup (or Kabocha miso soup), and easy simple side dishes like this one: https://www.justonecookbook.com/15-easy-japanese-side-dish-recipes/
We hope this helps!
Hi, will it taste different if I use canned bamboo shoots?
Hi Jen! Thank you very much for reading Nami’s post and trying her recipe!
It is difficult to say without tasting the canned bamboo shoot, but it should be ok. We recommend rinsing the bamboo shoot before you add it to the dish.
We hope this helps!
How long can you marinate the beef (over night?, 1 full day?, Or is this too long?)
Hi Nicholas, Thank you very much for reading Nami’s post and trying her recipe!
This recipe does not need a long period of marinating time, but you can marinate it for up to 12 hours.
We hope this helps!
Would it be okay to add shiitake mushroom or regular mushrooms and add other veggies ? And which veggies do you recommend to add?
Hi Gi! Thank you very much for reading Nami’s post and trying her recipe!
Sure, you can add mushrooms and veggies if you like. We recommend Asian leafy green veggies like Komatsuna etc.
We hope this helps!
I grew up with this dish, made by my Nihonjin mother! Since we lived in the U.S. for most of my life and because she was an economical cook, she used ground beef instead of sliced. I just made it last night using ground pork instead. To my chagrin, I realized I had run out of cornstarch, so I used some oyster sauce, plum sauce and toban djan and it came out delicious! Different flavor profile than my shoyu-based sauce with cornstarch slurry, but still oishii!
Hi Erika! Awesome! Thank you very much for reading Nami’post and sharing your cooking experience with us!
Delicious! Quick and easy to make too!
Hi Keiko! We are glad to hear it turned out delicious!
Thank you very much for trying Nami’s recipe and for your kind feedback!
Would using 2 tbs of dashi stock (kombu/bonita flakes) in place of the chicken broth make much of a difference in this recipe.
Hi Marge, The Dashi stock can be an alternative for the chicken broth with not much of a difference. Thank you for trying this recipe!
How long do you marinate the beef?
Hi Deborah,
You can marinate it until you are done cutting vegetables and ready to cook the meat, so it’s about 10 minutes.
We hope this helps!
I am not able to eat oyster sauce….any substitutes? Love your website!
Hi Margaret!
You can purchase Lee Kum Kee vegetarian stir-fry sauce on Amazon to substitute the oyster-flavored sauce.
https://amzn.to/348WfjP
We hope you enjoy this recipe!🙂
BEEF AND GREEN PEPPER STIR FRY. I made a similar dish last night, but I added New Mexico Peppers to it. Very good. The best part is168 Mkt. has bamboo shoots in the raw form & now I know how to prepare & use them.
Hi Tom!
We are so happy to hear you had a chance to try a new ingredient, Bamboo shoots.👏🏻
Thank you for your kind feedback!
Super yummy. I used the pre-cut Shabu Shabu meat and I didn’t have sake but used the Chinese cooking wine. It was delicious. I had some red ginner and Japanese red pepper too. It was soo good and easy!
Hi Alexis!
Thank you very much for trying this recipe and for your kind feedback!
We are so happy to hear it turned out super yummy! Yay!☺️
I made this recipe tonight for dinner and it was perfect for a cold evening served with rice and a side dish of bok choy.
I am fairly new to this website but I can say that all of the recipes I have tried so far have been very successful and have increased my confidence in cooking.
The tutorials are concise and informative. Links to ingredients and techniques are provided and not distracting. A welcome respite and actually a pastime now for me is perusing this vast cache of information!
An educational, resourceful, and artful site. Thank you!
Hi Kris!
Awww….You have no idea how much your kind words meant to us!🥰
Thank you very much for trying this recipe!
I used the bamboo shoots, 2 colors of peppers and I Loved the sauce. Had to double the amount.
Hi C! Thanks so much for trying this recipe! Glad to hear you enjoyed it! 🙂
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