Green pepper steak Chinjao Rosu

beef and bellpepper

This is Chinjao Rosu green pepper steak recipe. It is a popular food in Japan. Its origin is a Chinese recipe called qīngjiāo ròusī. I read that Chinese qīngjiāo ròusī has a little bit different ingredients than the Japanese one. The Chinese recipe has only bell pepper and meat. The Japanese one usually has bamboo shoots.

This is what Wikipedia said:

Evidence for the dish’s existence in the United States dates from at least 1948.[1] The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī ()[1]. In the original dish the meat that was used was pork and the seasonings were relatively light compared to pepper steak.

A similar dish, called chin-jai rōsu (青椒牛肉) is found in Japanese Chinese cuisine.


Beef —————————————— 1/3lbs
Bamboo Shoot ——————————– 1
Carrots ————————————– 1
Bell pepper ———————————– half
Oil ——————————————-2tbs
Soy sauce ———————————– 4tbs
Mirin —————————————– 2tbs
Sake —————————————–2tbs
Salt and pepper ——————————- pinch
Potato starch ———————————1 tbs

Sauce for marination
Salt and pepper ——————————- pinch
Soy sauce ————————————1tbs
potato starch ———————————1.5tbs

beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper

Slice beef thin and cut it into long skinny strips shaped like a string.

First put the cut meat in a bowl and add soy sauce and potato starch. Mix it together.

Put the meat into a deep fryer and deep fry it. Take it out and take off the extra oil. You can remove the extra oil with a paper towel. You don’t need to fry the meat for a long time. The meat is thin, so it will cook very quickly.

beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper beef and bellpepper

All vegetables should be cut the same way as the meat – same size and length. This is where the name of the dish comes from.
Also, cutting everything the same way makes it easy to pick up with chopsticks and makes it easy to eat.

Put oil in the frying pan and heat it up well. Here is a tip: You almost always want to use high heat for Chinese cooking.

First cook carrots, then bamboo. I usually put in 1/2 cup water and cover with a lid. This way, carrots and bamboo will cook well. You can put in the meat next or bell pepper. If you add too much heat to the bell pepper, its color will change. So, I usually add this last when I cook it. After you mix it all together and cook it, put in soy sauce, salt, pepper, mirin and sake.

Lastly, you pour potato starch with water into the wok and stir. This thickens the sauce.

I also have instant version of this recipe.

beef and bellpepper