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Dans la lune

June 20, 2018

Beef & Pepper Stir Fry (chinjao rosu)

Beef & Pepper Stir Fry (chinjao rosu)

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5
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!
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