Chinjaorousu - Stir Fried Beef and Peppers

Stir fried pepper steak on a white serving tray with egg rolls and rice in the background

Chinjaorousu – Stir Fried Beef and Peppers

The Japanese version of Chinese Pepper Steak is made with very thin slices of beef and pepper. It’s a beautiful and colorful dish and one you can enjoy with your whole family. Serve it with some chahan (fried rice), harumaki (egg rolls) and oolong-cha (Oolong tea) for an out of this world Chinese feast!

Beef Chinese Entrees

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!

Chinjaorousu - Stir Fried Beef and Peppers

The Japanese version of Chinese pepper steak cooks up quickly because the beef and pepper are sliced so thin. You can combine red, yellow, and green peppers to create a dish that is pleasing to both your stomach and your eyes.

PREP	COOKING	YIELD
15 mins	10 mins	Serves 4

PREP	15 mins
COOKING	10 mins
YIELD	Serves 4

Ingredients:

1 Garlic clove, chopped finely
1 TBSP Ginger, chopped finely
2 TBSP Rice Bran Oil (or other cooking oil)
1/2 lb Beef tenderloin or round steak, sliced into 1/4 inch strips
1 tsp Sesame Oil
1 Green Bell Pepper, seeded and sliced into 1/4 inch strips
1/2 Yellow Bell Pepper, seeded and sliced into 1/4 inch strips
1/2 Red Bell Pepper, seeded and sliced into 1/4 inch strips
1/2 cup Bamboo chutes, sliced into 1/4 inch strips
2 TBSP Soy Sauce
2 TBSP Japanese cooking sake
1 TBSP katakuriko (potato starch) or cornstarch, dissolved in 1/4 cup warm water

Instructions:

Sauté the garlic and ginger in a wok or large frypan in the rice bran oil for 2-3 minutes over medium heat until browned.

Ginger and Garlic Browned in a wok

Add in the beef and sauté another 2-3 minutes until browned. Remove the beef and spices from the heat and set aside in a bowl.

Add the sesame oil to the wok, turn up to high, and sauté the peppers and the bamboo for 2-3 minutes until softened.

Add the cooked beef, sake and soy sauce. Sauté over high heat for another minute. Add in the diluted starch to thicken.

Remove from heat and serve.

Notes:

Refrigerate leftovers for up to three days.
Rice bran or peanut oil are my two favorites for cooking stir fries

Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.

More Recipes by

Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.