Beef & Pepper Stir Fry (chinjao rosu)
Persons
5
Ingredients
- 670g beef - cut into thin strips
- 2 tbsp cooking wine or cooking sake
- 2 tbsp katakuriko/potato starch
- 3 garlic cloves - finely chopped
- 20g fresh ginger - finely chopped
- 3 bell peppers (red for sure and green as well if you want) - thinly sliced
- 1 can bamboo shoots
- Ingredient A -
- 15g weipa or chicken broth powder or torigara soup
- 2 tbsp cooking sake or cooking white wine
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp brown sugar
- dash of salt to taste (optional)
- 1 tbsp katakuriko/potato starch - dissolve in 2 tbsp water
Instructions
- 1. In a bowl, add cooking sake and katakuriko and soak the beef for about 10min. In a skillet, heat 1 tbsp oil and fry the garlic and ginger until fragrant. Cook the beef until no longer pink. Add bamboo shoot and fry for a few more minutes.
- 2. Add all ingredients A to season. Toss well to coat the meat with the seasoning ingredients.
- 3. Add bell peppers and cook lightly. Serve hot with the steamed hot rice!
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