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Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry)
Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry)

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We hope you got benefit from reading it, now let’s go back to authentic chinese food! chinjao rosu (beef and pepper stir-fry) recipe. To cook authentic chinese food! chinjao rosu (beef and pepper stir-fry) you need 19 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. You need Pork butt block
  2. Get Green bell pepper
  3. Use Red bell peppers
  4. Use Cooked bamboo shoots in brine
  5. Prepare Finely chopped scallions
  6. Take Ginger (finely chopped)
  7. Take Sesame oil
  8. Use Katakuriko slurry
  9. You need Meat seasonings
  10. Prepare Beaten egg
  11. Take Soy sauce
  12. Get Vegetable oil
  13. You need Katakuriko
  14. Prepare Sauce
  15. Use Soy sauce
  16. You need Shaoxing wine
  17. Provide Oyster sauce
  18. Prepare Chinese chicken stock powder
  19. Use Pepper
Instructions to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):
  1. If making this for guests, shave off the white parts of the peppers to make them more visually appealing.
  2. Cut the green and red bell peppers into 3 mm wide strips. Cut the boiled bamboo into 3 mm wide strips as well.
  3. Bring the pork to room temperature. First, cut it against the grain into 5 mm thick slices, then cut into 5 mm wide strips. Don't forget to cut it against the grain!
  4. Combine the meat seasonings and rub into the meat until there's no longer any egg yolk.
  5. Now, be sure to mix together the sauce seasonings. Mince the scallions and ginger. Prepare the katakuriko slurry as well.
  6. Heat a generous amount of oil in a wok to about 140℃. Add the meat, breaking it up with chopsticks. Cook until the meat is white and about 80% of the way cooked.
  7. Fry the bamboo shoots. When the bamboo shoots are coated with oil, raise the temperature to 160℃, then add the peppers and continue to fry for about 5 seconds. Drain off the excess oil from the meat, bamboo shoots, and peppers well.
  8. Heat up a frying pan and add 1 tablespoon of vegetable oil. Add the minced scallions and ginger and stir-fry over medium heat until fragrant. Be careful not to let them burn!
  9. Add all the fried ingredients and stir-fry on high heat for about 20 seconds. Drizzle the sauce seasonings around the sides of the pan and toss to coat.
  10. Add the katakuriko slurry to thicken the sauce. Drizzle 1 tablespoon of sesame oil on top, toss, and enjoy.
  11. For an easier version, see - - https://cookpad.com/us/recipes/152686-easy-chinjao-rosu

Beef and pepper stir-fry, seared over super high heat, is an easy, delicious weeknight dish. Rose from modest beginnings as a Burger King sandwich assembler to Holiday Inn busboy and line cook, to cooking at the family's Chinese restaurant, while also learning the finer points of Cantonese cooking. Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. I said:"Chinese cooks slice the food before serving whereas Western diners slice the food after being served." I know it's not true in all cases, but in Tender and succulent beef strips with a black pepper flavoured sauce, Chinese black pepper beef stir-fry can be made at home to a restaurant standard.

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