How to Prepare Any-night-of-the-week Stir Fried Beef and Peppers (Chinjao Rosu)
Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Favorite Stir Fried Beef and Peppers (Chinjao Rosu). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Stir Fried Beef and Peppers (Chinjao Rosu), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir Fried Beef and Peppers (Chinjao Rosu) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir Fried Beef and Peppers (Chinjao Rosu) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can cook Stir Fried Beef and Peppers (Chinjao Rosu) using 16 ingredients and 9 steps. Here is how you cook it.
I was thinking of a recipe using green bell pepper then found some sliced beef for grilling, so I decided to make this !
Make sure to keep the meat covered in potato starch separate while frying so they don't clump!
Cut the meat and vegetables into the same size as possible. For 2 to 3 servings. Recipe by Sarami19
Ingredients and spices that need to be Make ready to make Stir Fried Beef and Peppers (Chinjao Rosu):
- 8 slice Sliced beef for grilling
- 1 tsp ☆ Sake
- 1 tsp ☆ Soy sauce
- 1 ☆ Salt and pepper
- 1 tsp Katakuriko
- 90 grams Boiled bamboo shoot
- 2 Green bell pepper
- 2 cm Tubed garlic
- 2 cm Prepared ginger paste in tube
- 1/2 tbsp 〇 Sake
- 1/2 tbsp 〇 Soy sauce
- 1/3 tsp 〇 Sugar
- 1 〇 Salt and pepper
- 2 tbsp Vegetable oil
- Using potatoes instead of bamboo shoot
- 2 Potatoes
Instructions to make Stir Fried Beef and Peppers (Chinjao Rosu)
- Cut the meat in 5 mm strips, and rub in the ☆ ingredients to season it. Mix all the 〇 ingredients in advance.
- Cut the green bell pepper vertically, take out the seeds and the white part then cut it into thin 5mm strips. Cut the bamboo shoots into about the same size as well.
- Pour 1 tablespoon of oil into a pan and heat. Coat the meat from Step 1 with katakuriko and stir fry while making sure the pieces don't clump together. Remove from the pan when the meat is about 80% cooked.
- Wash the pan and heat 1 tablespoon of oil, garlic and ginger. Then add the bamboo shoots and then the bell peppers.
- Add the meat from Step 3 back in and then add the 〇 ingredients around the edge of the pan. Mix together swiftly, dish it up and then it's ready!
- Potato version: If you're using potatoes instead of bamboo shoots.....
- ...after Step 1, wash the potatoes, peel the skin and slice into 5 mm slices. Then further cut it into about 5 mm strips and soak in water (not listed).
- Cut the green bell pepper vertically into half, take out the seeds and the white part then cut it into thin 5mm wide strips.
- Continue the recipe normally from Step 3. Drain the potatoes from Step 8 with a colander, then complete Steps 4 & 5 and you're good to go!
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