From gyoza and subuta to chahan, harumaki, and even ramen, countless dishes once brought from China now fill Japanese home tables as part of “Chūka (Chinese-inspired Japanese)” cuisine.
Pepper steak is no exception. Tender meat, crisp bamboo shoots, and peppers stir-fried into that unmistakable savory fragrance loved in kitchens worldwide.
Chinjao Rosu
Recipe Snapshot
- What is it? A quick and savory Japanese adaptation of Chinese pepper steak.
- Flavor profile: Savory, Aromatic, Balanced
- Why you’ll love this recipe: It delivers restaurant-quality results in under 20 minutes. Faster than waiting for delivery, with flavors you can actually control.
- Must-haves: Bell peppers, Pork (or beef, chicken), Wok (or large pan)
- Skill Level: Easy
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What is Chinjao Rosu?
Chinjao Rosu (チンジャオロース) is a Japanese-style Chinese stir-fry featuring thinly sliced beef or pork with peppers and bamboo shoots in a glossy, savory-sweet sauce. Originally from China’s Guizhou and Hunan provinces, it became a Japanese staple after Chinese chef Kenmin Chin (陳建民) introduced it in the mid-1900s.
His influence also introduced Japan to numerous dishes such as Mabo Dofu, Tantanmen, and Ebi Chili. All adapted with a touch of sweetness and approachable spice for Japanese palates. Chinjao Rosu carries that same balance: comforting yet vibrant, familiar yet distinctly “chuka”.
Pepper Steak Ingredients
- Pepper: Piman (smaller, unripe, bitter, hard) is the classic in Japanese home kitchens, but any bell pepper works. For true piman-style or similar thin peppers, check Asian groceries and shishito peppers make an easy stand-in with a similar tender snap.
- Meats: Usually, thinly sliced beef or pork gives you tender ribbons that sear fast and drink up the sauce, but I personally like to have more bite, so I use pork loin! It should be easier to source internationally as well.
- Bamboo shoots: Find water-packed sliced or julienned bamboo shoots in cans or pouches at Asian grocers or regular supermarkets.
Substitution Ideas
- Pork substitutes: Thinly sliced beef (flank or sirloin) makes this dish richer. Chicken breast or thigh works for a lighter version.
- Bamboo shoot substitutes: King oyster mushrooms sliced into thin matchsticks give you similar crunch. Celery cut on a diagonal adds fresh, aromatic snap with a vegetal twist. Broccoli stems (peeled and julienned) work too (blanch 30 seconds first to remove bitterness).
Have trouble finding Japanese ingredients? Check out my ultimate guide to Japanese ingredient substitutes!
How to Make My Pepper Steak Recipe
If you prefer to watch the process in action, check out my YouTube video of this chinjao rosu recipe!
i. Pound pork to under 1 cm thickness.
ii. Then cut into strips.
iii. Toss with salt, white pepper, sake, and soy sauce.
iv. Mix in 1 egg white.
v. Then potato starch (or corn/tapioca starch) until the surface looks satin-coated.
vi. Finish with neutral oil, cover, and refrigerate until you cook.
Egg-white proteins begin to set around 60-65℃ (140-149°F), forming a tender film that, with starch, shields meat from harsh heat and helps sauces cling.
While the pork rests in the marinade, prepare your other ingredients.
All of your prepped ingredients should be within arm’s reach before you turn on the heat. Julienne the peppers thinly and soak in ice cold water. Julienne the ginger, slice the garlic, and drain/rinse the water-packed bamboo shoots.
In a small bowl, whisk together oyster sauce, sugar, soy sauce, chicken bouillon powder, water, and starch until smooth.
“Mise en place” literally means organizing and preparing ingredients before cooking. It’s really an important habit for a dish like this to keep fast stir-fries calm and error-free. For busy weeknights, it removes decision fatigue so you can cook confidently at speed.
I’d even say Mise En Place is everything for chinjao rosu.
i. Set the wok over medium-high until a faint wisp of smoke appears, then add neutral oil and swirl to coat. If the oil smokes heavily, reduce heat slightly before adding ingredients.
Efficient stir-frying relies on a well-heated wok and organized additions. Home burners lose heat as food hits the pan, so work in rapid, small batches. But avoid letting oil smoke excessively.
ii. Add pork in a single layer and let it sit 30-45 seconds to brown before tossing. Stir-fry just until opaque with light browning on the edges.
iii. Transfer to a plate and keep by the stove.
i. If the wok looks completely dry, add a small amount of oil. Stir-fry the bamboo shoots for ~30 seconds to drive off moisture and any lingering pack aroma.
ii. Add ginger and garlic; stir-fry 15-20 seconds until fragrant. Drained peppers go in next. Toss about 1 minute until their green brightens and edges soften but still squeak against the pan.
i. Slide the pork back in and toss so the meat, peppers, and bamboo shoots mingle evenly.
ii. Everything should glisten with oil and release a lively sizzle.
i. Give the sauce another vigorous stir, then pour it around the edge of the hot wok and immediately toss over high heat. The sauce should bubble and turn glossy in 30-60 seconds, clinging to every shred.
ii. If it over-thickens, splash in 1-2 Tbsp water to loosen. If too thin, simmer 15-20 seconds more.
Potato starch (片栗粉) often yields a clearer, more elastic gloss at lower temps but can soften on long holds. Cornstarch is slightly more heat-stable but can turn cloudy. Choose based on desired finish and what you have.
iii. With heat high, drizzle soy sauce along the hot inner rim so it sizzles, then toss 3-4 times to perfume the dish. This quick “soy on the wok wall” move blooms aroma without over-salting. Remove from heat immediately.
iv. Spoon a bit of sauce from the pan, cool for a few seconds, then taste. Adjust salt with a few drops of soy sauce, sweetness with a pinch of sugar, or intensity with a splash of water (return to a fast toss to re-gloss). This is your moment to tune the dish to your palate.
i. Pile onto a warm plate and finish with a few drops of toasted sesame oil (or chili oil if you like heat). The sauce should be glossy and clingy, peppers crisp-tender, and pork silky from the velveting. Make sure to serve with hot plain rice and eat right away.
Fast cooking succeeds when everything is pre-measured, the wok is preheated, and you move in small, confident bursts.
Essential Tips & Tricks
- Prep everything before the burner is on (sauces whisked, veg cut, pork marinating) so you can cook fast without panic.
- Heat the wok until a faint wisp of smoke appears, then add oil. If the oil smokes too much, reduce heat briefly before adding food.
- Stir the sauce again right before pouring.
With these simple tips in mind, you’re set for success every time you make chinjao rosu.
Storage & Meal Prep
Fridge: Airtight container, 1 day (best quality). Expect peppers to soften and the sauce to set.
Freezer: Not recommended.
Meal Prep: Prep components separately. Velveted pork (marinated) up to 24 hours in the fridge, sliced peppers/ginger/garlic and bamboo 2-3 days in paper-towel-lined containers, pre-mixed sauce 3 days (re-whisk before use).
Reheating: Skillet: Add 1-2 Tbsp water and reheat over medium heat until bubbling and hot in the center, tossing to re-gloss. Microwave: Cover loosely, heat 60-90 seconds at 500W, stir, then 20-30 second bursts until hot. Avoid overcooking.
What to Serve With This Recipe
- Harusame Salad
- Tataki Kyuri (Smashed Cucumber)
- Spinach Gomaae Salad
- Quick Pickled Napa Cabbage
Chinjao Rosu Troubleshooting
Work over high heat, keep the pan uncongested, and finish within 1-2 minutes after adding peppers.
For flat flavor, check the sweet-salty-umami balance. A pinch of sugar can sharpen edges. For oversalting, dilute with a little water, or add more vegetables. Keep oyster sauce moderate to avoid one-note heaviness.
Preheat until hot, use enough oil to coat the pan, and let meat sear before moving it. If sticking starts, lower heat and deglaze the pan edge with a splash of hot water, then return to high heat to finish.
More Japanese Pork Recipes
Craving more? Dive into my collection of Japanese pork recipes!
Did You Try This Recipe?
I would love to hear your thoughts!
💬 Leave a review and ⭐️ rating in the comments below. 📷 I also love to see your photos – submit them here!
Chinjao Rosu (Japanese Style Pepper Steak Stir Fry)
Ingredients
Chinjao Rosu
- 150 g bell pepper I used green piman and red bell pepper
- 150 g canned bamboo shoots water-packed, or king oyster mushrooms, celery, or broccoli stems.
- 15 g ginger root peeled
- 2 cloves garlic
- 250 g boneless pork chop or beef/chicken
- 1½ tbsp cooking oil neutral, high-heat, e.g., canola or rice bran
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- toasted sesame oil a few drops to finish
Marinade for velveting
- ¼ tsp salt fine
- 1 pinch ground white pepper or black pepper
- 2 tsp sake or dry sherry, white wine
- ½ tsp Japanese soy sauce (koikuchi shoyu)
- 1 egg white for velveting
- 2 tbsp potato starch (katakuriko) or cornstarch
- 1 tsp cooking oil to seal marinade
Chinjao Sauce
- 2 tsp oyster sauce
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- ½ tbsp sugar
- ½ tsp Chinese-style chicken bouillon powder
- 1 tbsp water
- ¼ tsp potato starch (katakuriko) or cornstarch
My recommended brands of ingredients and seasonings can be found in my Japanese pantry guide.
Can’t find certain Japanese ingredients? See my substitution guide here.
Instructions
- Pound 250 g boneless pork chop until 1 cm (just under ½") thick. Cut into strips then place them in a bowl and add ¼ tsp salt, 1 pinch ground white pepper, 2 tsp sake and ½ tsp Japanese soy sauce (koikuchi shoyu). Mix well.
- Pour 1 egg white into the bowl and mix well, then sprinkle 2 tbsp potato starch (katakuriko) and mix again until evenly coated. Finish with a drizzle of 1 tsp cooking oil. Cover and refrigerate while you prep the other ingredients (or up to 24 hours).
- Julienne 150 g bell pepper into thin match sticks and soak them in a bowl of ice cold water. Peel and julienne 15 g ginger root, thinly slice 2 cloves garlic and drain 150 g canned bamboo shoots. Thinly slice the bamboo shoots if needed.
- Take a small bowl and combine 2 tsp oyster sauce, 2 tsp Japanese soy sauce (koikuchi shoyu), ½ tbsp sugar, ½ tsp Chinese-style chicken bouillon powder,1 tbsp water and ¼ tsp potato starch (katakuriko). Set by the stove for later.
- Heat a large wok over medium high, once hot add 1½ tbsp cooking oil and swirl to evenly distribute. Add the marinated pork and let it fry undisturbed for 30-45 seconds. Stir fry until opaque and lightly browned on the edges.
- Transfer to a heatproof container and set by the stove for later.
- In the same pan, add more oil if needed and then add the bamboo shoots. Fry for 30 seconds to remove excess moisture, then add the ginger and garlic. Fry until fragrant, then add the drained bell peppers and stir fry for 1 minute.
- And the pork back in and toss a few times. Give the sauce a quick mix, then pour it around the edge of the wok. Toss over a high heat for about 30-60 seconds or until glossy and bubbling. Pour a final ½ tsp Japanese soy sauce (koikuchi shoyu) around the wall of the wok, then toss everything 3-4 times and remove from the heat.
- Transfer to a serving plate and drizzle with a touch of toasted sesame oil. Enjoy with plain rice!
Video
love your recipe ..
Thank you so much, Nancy! 🙂
Hello, I’ve been making this recipe for a bit now but noticed distinct differences when following today. It’s still good but definitely different. Is there a place to find the version prior to the November update?
Thank you!
Hi there! Thank you for trying my updated recipe and also previous version! As you noticed, I did make some tweaks quite recently for the prep and sauce. If you’d like to check out the older version, it’s still available in my YouTube tutorial: https://youtu.be/TOOmeFKw230
Yuto