Japanese/Chinese cooking; Chin-jao rosu (Beef pepper steak)
Every time we go back to Japan, our family eat out at Chinese restaurant near our parents house. They serve very tasty Chinese dish.
Every single visit, we order "Chin-jao rosu"; Pepper steak. Chin-jao rosu is a dish made with sliced beef,sliced green bell pepper and sliced bamboo shoot.
Interesting thing is, in the states, if you order Chinese dishes at the mall or fast food type of eatery place, ingredients are quite different from what I am familiar with and if you google recipe, you find ingredients that makes me go "what??".
Some recipes call for tomato,celery, beef broth,molasses etc.. It is odd to me.I find that decent Chinese restaurant in the states that serves close level to the ones back home in Japan is PF Chang's Chinese Bistro.
Chin-jao rosu ( Pepper steak) is my husband's all time favorite, and I thought I would share the recipe with you.
This is my version of Chin-jao soru (Pepper steak) and, I used more than traditional ingredients (Traditionally, beef,green bell pepper,bamboo shoot in the dish, but I used sliced sweet onion,water chestnut too).
So, how do you make Chin-jao rosu? Here is how.
Chin-jao rosu (Pepper steak)
** One thing I learned from my mother is that if you marinade sliced beef in mixture of 1tbs of soy sauce, 1 tbs of sake, 1 tbs of corn starch,and 1/24tsp baking soda for about 20 minutes, beef in the marinade becomes very very tender.
Ingredients for marinade;
1tbs soy sauce
1 tbs sake
1 tbs corn starch
1/24tsp baking soda
Ingredients for Chin-jao Rosu;
1/2 lb Rib eye steak sliced and pound thin
1/2 tbs sesame oil
10 water chestnut sliced to strip
2.5 oz wt bamboo shoot sliced to strip
1/4 green bell pepper thin sliced
1/8 red bell pepper thin sliced
1/4 cubanelle pepper thin sliced
1/2 sweet onion thin sliced
1 cloves garlic grated
Ingredients for Chin-jao Rosu sauce:
2 tbs soy sauce
2 tbs white table sugar
1 tbs Mirin (Japanese sweet rice wine)
2 tbs oyster sauce
2 tbs water
1 tbs sake
Ingredients for cornstarch slurry:
1 tsp Corn starch
1 tbs water
1. In the small bowl, mix 1tbs of soy sauce, 1 tbs of sake, 1 tbs of corn starch,and 1/24tsp baking soda and make marinade for the beef
2. Slice 1/2 lb Rib eye steak to about 1/4" and pound thin,and pound the beef with meat mallet,and then with back of the knife, pound the beef more to tenderize them
3. Slice beef to bite size piece and put them into the marinade bowl,mix beef with marinade well and let it sit for 20 minutes
4. Place a skillet on stove top, set it with medium heat,and add 1/2 tbs of sesame oil to skillet
5. While skillet is warming up, prepare the vegetable.
6. Slice 10 water chestnut to strip, Slice 2.5 oz wt bamboo shoot to strip, 1/4 green bell pepper thin, 1/8 red bell pepper thin,and 1/4 cubanelle pepper thin,1/2 sweet onion thin.
** My husband loves cubanelle pepper (Italian sweet pepper) and, I used it in the dish and it came out very good.
7. When skillet is warmed up, bring the heat up to medium high heat and,add 2.5 oz wt bamboo shoot sliced to strip,10 water chestnut sliced to strip, and 2 cloves of garlic grated,and stir well.
8. To another small bowl, add following ingredients and mix well
* 2 tbs of soy sauce
* 2 tbs of white table sugar
* 1 tbs of Mirin (Japanese sweet rice wine)
* 2 tbs of oyster sauce
* 2 tbs of water
* 1 tbs of sake
9. To the skillet,add marinaded sliced beef, and when beef is turning half way through to cook through, add 1/2 sliced sweet onion, and stir
10. When Onion gets translucent,add 1/4 green bell pepper sliced, 1/8 red bell pepper sliced,and 1/8 Cubanelle pepper sliced,and mix well
** I like to add peppers close to the end to retain color of the pepper
11. When everything is cooked through, pour the sauce you prepared at step 8, and stir well.
12. In a small cup, add 1 tsp corn starch,and 1 tbs water, and mix well.
13. To the skillet, add the cornstarch slurry to thicken the sauce,and stir
14.When sauce got thicken up, serve it over hot steamy Japanese rice.
Makes; 3-4 servings
If you serve this Chin-jao rosu over hot steamy rice, you can make it as one pot dish. I like Kokuho Rose rice, and it is very similar taste to Japanese rice I am familiar with.
If you did not have beef steak on hand,you can also make with another meat such as pork,chicken etc.
Bon appetit!
Every single visit, we order "Chin-jao rosu"; Pepper steak. Chin-jao rosu is a dish made with sliced beef,sliced green bell pepper and sliced bamboo shoot.
Interesting thing is, in the states, if you order Chinese dishes at the mall or fast food type of eatery place, ingredients are quite different from what I am familiar with and if you google recipe, you find ingredients that makes me go "what??".
Some recipes call for tomato,celery, beef broth,molasses etc.. It is odd to me.I find that decent Chinese restaurant in the states that serves close level to the ones back home in Japan is PF Chang's Chinese Bistro.
Chin-jao rosu ( Pepper steak) is my husband's all time favorite, and I thought I would share the recipe with you.
This is my version of Chin-jao soru (Pepper steak) and, I used more than traditional ingredients (Traditionally, beef,green bell pepper,bamboo shoot in the dish, but I used sliced sweet onion,water chestnut too).
So, how do you make Chin-jao rosu? Here is how.
Chin-jao rosu (Pepper steak)
** One thing I learned from my mother is that if you marinade sliced beef in mixture of 1tbs of soy sauce, 1 tbs of sake, 1 tbs of corn starch,and 1/24tsp baking soda for about 20 minutes, beef in the marinade becomes very very tender.
Ingredients for marinade;
1tbs soy sauce
1 tbs sake
1 tbs corn starch
1/24tsp baking soda
Ingredients for Chin-jao Rosu;
1/2 lb Rib eye steak sliced and pound thin
1/2 tbs sesame oil
10 water chestnut sliced to strip
2.5 oz wt bamboo shoot sliced to strip
1/4 green bell pepper thin sliced
1/8 red bell pepper thin sliced
1/4 cubanelle pepper thin sliced
1/2 sweet onion thin sliced
1 cloves garlic grated
Ingredients for Chin-jao Rosu sauce:
2 tbs soy sauce
2 tbs white table sugar
1 tbs Mirin (Japanese sweet rice wine)
2 tbs oyster sauce
2 tbs water
1 tbs sake
Ingredients for cornstarch slurry:
1 tsp Corn starch
1 tbs water
1. In the small bowl, mix 1tbs of soy sauce, 1 tbs of sake, 1 tbs of corn starch,and 1/24tsp baking soda and make marinade for the beef
2. Slice 1/2 lb Rib eye steak to about 1/4" and pound thin,and pound the beef with meat mallet,and then with back of the knife, pound the beef more to tenderize them
3. Slice beef to bite size piece and put them into the marinade bowl,mix beef with marinade well and let it sit for 20 minutes
4. Place a skillet on stove top, set it with medium heat,and add 1/2 tbs of sesame oil to skillet
5. While skillet is warming up, prepare the vegetable.
6. Slice 10 water chestnut to strip, Slice 2.5 oz wt bamboo shoot to strip, 1/4 green bell pepper thin, 1/8 red bell pepper thin,and 1/4 cubanelle pepper thin,1/2 sweet onion thin.
** My husband loves cubanelle pepper (Italian sweet pepper) and, I used it in the dish and it came out very good.
7. When skillet is warmed up, bring the heat up to medium high heat and,add 2.5 oz wt bamboo shoot sliced to strip,10 water chestnut sliced to strip, and 2 cloves of garlic grated,and stir well.
8. To another small bowl, add following ingredients and mix well
* 2 tbs of soy sauce
* 2 tbs of white table sugar
* 1 tbs of Mirin (Japanese sweet rice wine)
* 2 tbs of oyster sauce
* 2 tbs of water
* 1 tbs of sake
9. To the skillet,add marinaded sliced beef, and when beef is turning half way through to cook through, add 1/2 sliced sweet onion, and stir
10. When Onion gets translucent,add 1/4 green bell pepper sliced, 1/8 red bell pepper sliced,and 1/8 Cubanelle pepper sliced,and mix well
** I like to add peppers close to the end to retain color of the pepper
11. When everything is cooked through, pour the sauce you prepared at step 8, and stir well.
12. In a small cup, add 1 tsp corn starch,and 1 tbs water, and mix well.
13. To the skillet, add the cornstarch slurry to thicken the sauce,and stir
14.When sauce got thicken up, serve it over hot steamy Japanese rice.
Makes; 3-4 servings
If you serve this Chin-jao rosu over hot steamy rice, you can make it as one pot dish. I like Kokuho Rose rice, and it is very similar taste to Japanese rice I am familiar with.
If you did not have beef steak on hand,you can also make with another meat such as pork,chicken etc.
Bon appetit!
Posted by yassy at 6/15/2010 12:32 PM 
Categories: Asian cooking 911
Tags: beef pepper steak chin-jao rosu food
Categories: Asian cooking 911
Tags: beef pepper steak chin-jao rosu food
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