Chinjao Rosu: Beef and Pepper Stir Fry
Beef and peppers is a classic combination. I've featured it on the blog before and today I'm sharing chinjao rosu (チンジャオロース), a staple in Japanese households. It's another Chinese Japanese dish and it definitely will not be the last on this blog (other Chinese Japanese dishes featured in the past: this and this).
I'm not a huge fan of dishes with many ingredients, because it's not cost effective for a family of two. You end up having lots of leftover ingredients and have to eat them over multiple meals. Luckily this dish only needs beef and peppers. I used sirloin tips because it's a steak grade cut but slightly cheaper since it's not a giant hunk of meat. Typically this dish is made with green peppers but I wanted something more colorful so I went for red, orange and yellow. Actual the name in characters implies green peppers but use whatever you prefer.
The most laborious part about this dish is getting the steak and peppers julienned. Cut the steak into thin strips and mix in a bowl with the marinade. The colder the steak, the easier it will be to cut. Just use a very sharp knife and slice at an angle instead of sawing (which is general knife advice).
Then julienne all the peppers preferably the same length and width so they cook evenly. Mince up some garlic and premix the sauce ingredients and the prep is done.
Heat up a pan on medium high heat and coat with canola oil. Sauté the beef strips first and reserve on the side. Add in additional canola oil and fry up the garlic until fragrant (no more than 5 seconds if the pan is actually hot) and toss in the julienned peppers. Sauté for a minute and add sake and the reserved beef strips back in the pan. Pour in the sauce and sauté until the sauce thickens. Serve with hot white rice and enjoy!