Chinjao Rosu(Pepper beef and vegetables)

Servings: 2

200 g beef cut into thin strips of 5mm wide 5cm long
150 g capsicum (green pepper) sliced into 3mm wide 5cm strips
150 g boiled bamboo shoots cut into 5mm wide 5cm sticks
1½ tbsp oil

Beef Marinade
2 tsp soy sauce
2 tsp sake
1 tbsp cornflour/corn starch

1 1/2 tbsp sake
1 tbsp soy sauce
1 tsp sugar
1 tsp oyster sauce
1 tbsp cornflour/corn starch

Add beef strips and the Beef Marinade ingredients into a bowl. Mix and ensure that all beef strips are well coated with the marinade.
Mix the sauce ingredients in a separate bowl.
Add 1 tablespoon of oil to a wok or a large frypan and heat over high heat.
Add capsicum and bamboo shoots and stir fry for about 2 minutes or until capsicum becomes soft. Transfer to a plate with a paper towel.
Reduce heat to medium, add ½ tablespoon of oil to the wok/pan.
Add the beef and stir fry separating each strip. Because of the cornflour, the pieces of meat might get stuck to each other but try to break them up. Cook for a couple of minutes until beef turns brown and is almost cooked through.
Add the capsicum and bamboo shoots to the wok/pan and stir.
Add the sauce mixture and stir until the sauce thickens.
Turn the heat off and serve immediately.

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