Beef & Pepper Stir Fry (chinjao rosu)

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!

https://atelierlalune.com/2018/06/chinjao-rosu-beef-and-pepper-stir-fry/

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