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

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a special dish, authentic chinese food! chinjao rosu (beef and pepper stir-fry). It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to prepare a few components. You can have authentic chinese food! chinjao rosu (beef and pepper stir-fry) using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Authentic Chinese Food! Chinjao Rosu (Beef and Pepper Stir-Fry):

1. Make ready 300 grams Pork butt block
2. Make ready 6 Green bell pepper
3. Get 2 Red bell peppers
4. Get 100 grams Cooked bamboo shoots in brine
5. Take 1 tbsp Finely chopped scallions
6. Prepare 1 tsp Ginger (finely chopped)
7. Prepare 1 tbsp Sesame oil
8. Make ready 1 Katakuriko slurry
9. Take Meat seasonings
10. Prepare 2 tbsp Beaten egg
11. Get 1 tbsp Soy sauce
12. Make ready 1 tbsp Vegetable oil
13. Prepare 1 tbsp Katakuriko
14. Make ready Sauce
15. Take 1 1/2 tbsp Soy sauce
16. Make ready 1 tbsp Shaoxing wine
17. Get 1 1/2 tbsp Oyster sauce
18. Prepare 1 tsp Chinese chicken stock powder
19. Prepare 1 dash 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

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