Chinjaorousu is Chinese Pepper Steak cooked Japanese style.
Of course, Pepper Steak starts with the steak, and in this dish you want to use the most tender beef you can find. Flank steak or round steak will both work well, but I usually tenderize the meat or buy a marbled cut of wagyu. You need to slice the beef into very thin strips, so you may want to put it in the freezer for 15 minutes before slicing to harden it a bit for slicing.
Unlike the large chunks of green pepper and beef you might find in a Chinese Restaurant in the US, the Japanese version uses very thin cut slices of pepper and beef. In the this recipe I use three types of sweet bell peppers and julienne style bamboo chutes.
This simple, delicious Chinese dish can be served with rice, egg rolls and oolong tea and makes a spectacular lunch or dinner – all without much fuss!