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

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!

Stir-Fried Beef and Peppers, also known as Chinjaorousu, is a delightful dish that combines the flavors of Chinese Pepper Steak with Japanese cooking techniques. This popular stir-fry is not only delicious but also offers a healthy and satisfying meal option. In this article, we will explore the origins of Stir-Fried Beef and Peppers, discuss the key ingredients and cooking methods, and provide tips for serving and enjoying this flavorful dish.

Stir-Fried Beef and Peppers is a fusion dish that combines elements of Chinese and Japanese cuisine. While the dish originated in China as Pepper Steak, the Japanese version adds its own unique twist by using thinly sliced beef and peppers. This cross-cultural blend of flavors has become increasingly popular worldwide, thanks to its delicious taste and ease of preparation.

The foundation of a great Stir-Fried Beef and Peppers dish is high-quality beef. It is recommended to use tender cuts of beef such as flank steak or round steak. For an even more tender and flavorful result, you can opt for marbled cuts of wagyu beef. To ensure that the beef slices are thin and easy to cook, it is advisable to freeze the meat for around 15 minutes before slicing.

In addition to the beef, the dish incorporates a colorful array of sweet bell peppers. For added crunch and texture, julienne-style bamboo shoots are included in the Japanese version of the dish. The combination of these ingredients creates a harmonious balance of flavors and textures.

The cooking process for Stir-Fried Beef and Peppers is relatively quick and straightforward. Start by stir-frying the beef in a hot wok or skillet until it reaches the desired level of doneness. Then, add the thinly sliced peppers and bamboo shoots, and continue stir-frying until the vegetables are tender-crisp. A savory sauce, typically made with soy sauce, ginger, garlic, and other seasonings, is added to enhance the flavors of the dish.

Stir-Fried Beef and Peppers can be enjoyed as a standalone meal or paired with complementary dishes. It is commonly served with steamed rice, which helps to absorb the flavorful sauce. For a complete Asian-inspired meal, consider serving it alongside egg rolls, hot and sour soup, and a refreshing cup of oolong tea.

To add a personal touch to your Stir-Fried Beef and Peppers, you can experiment with different variations. For example, you may choose to add additional vegetables such as onions or mushrooms for added depth of flavor. You can also adjust the spiciness level by incorporating chili peppers or chili sauce.

This is a versatile and delicious dish that combines the best of Chinese and Japanese cuisines. With its tender beef, vibrant bell peppers, and savory sauce, this stir-fry offers a satisfying and flavorful meal option. Whether enjoyed for lunch or dinner, this dish is sure to impress with its simplicity and delectable taste.

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.

15 mins 10 mins Serves 4
PREP 15 mins
COOKING 10 mins
YIELD Serves 4
Stir fried pepper steak on a white serving tray with egg rolls and rice in the background


  • 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



  • 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.


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

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