Chinjao Rosu (チンジャオロース), or Beef and Green Pepper Stir-Fry, is a staple dish in Japanese households. As the name suggests, this dish originates in China (called qīngjiāo ròusī). If you are familiar with the 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 almost 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 since traditional chinjao rosu consists of green bell peppers and thin strips of beef only. 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 chinjao rosu is Japanese-style is from the addition of bamboo shoots.
Ingredients You’ll Need
thinly sliced beef (chuck or ribeye) – I use ribeye bamboo shoot green bell pepper garlic ginger neutral oil – for stir-frying marinade ingredients – soy sauce, sake, toasted sesame oil, potato starch/cornstarch, black pepper sauce ingredients – soy sauce, sugar, oyster sauce, sake, chicken stock/broth, potato starch/cornstarch
How to Make Chinjao Rosu
Here’s an overview of the instructions to make this dish.
Tips for Making Beef and Green Pepper Stir-Fry
*If you plan to get a new wok, follow my tutorial on how to season it before first use.
Where to Buy Ingredients for 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 ribeye. 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! Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram. Editor’s Note: This post was originally published on Jan 25, 2011. The post and recipe have been edited in November 2020.
