"Chinjao Rosu" is a delicious Japanese take on the Chinese "pepper steak" stir fry dish. This version can be made using pork or beef and any color of bell pepper. It's so quick and easy to make (cooking time is less than 10 minutes!) yet still packed with flavour.
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What is "Chinjao Rosu"?
Chinjao rosu is a super quick and easy stir fry dish made with finely cut strips of pork (or beef), peppers and bamboo shoots. It's cut thin to keep the cooking time short.
This is one of those recipes where prepping the ingredients takes longer than the cooking time! (It's still quick though.)
Chinjao Rosu is a family favourite in Japan and is often served in Chinese restaurants, made at home and even served in bento lunchboxes. Even though kids in Japan famously don't like green peppers (piman), they can still enjoy this dish!
It's often thickened at the end using corn starch or potato starch. This helps it become glossy and coat the meat and vegetables.
I think one of the greatest things about this recipe is how accessible it is. It's simple to make with easy to find ingredients!
Where does Chinjao Rosu come from?
You might be able to tell from the name, but the origin of this dish is not Japanese. Chinjao Rosu (チンジャオロース) is the Japanese pronunciation of a Fujian Chinese dish called "Qīngjiāo Ròusī" (青椒炒肉絲) which means stir fried pepper and shredded pork.
The main element that makes the Japanese version a bit different to the Chinese original, is the addition of bamboo shoots. They add a good crunchy texture. We also add more seasonings.
Chinjao Rosu is also similar to the Chinese-American dish "Pepper Steak" which uses beef instead of pork. In Chinese, pepper steak would be called "Qīngjiāo Niúròu" (青椒牛肉) which means stir fried pepper and beef.
Beef vs Pork
While Chinese qīngjiāo ròusī uses pork and Chinese-American pepper steak uses beef, in Japanese chinjao rosu, either pork or beef can be used.
In my own experience, pork is more common but it depends on region and family.
It has been said that Japanese chinjao rosu is based more on "pepper steak", so maybe that's why you might find a lot of recipes that use beef.
I personally prefer pork with this dish, but it can be made with either and the preparation method is exactly the same!
Serving and Storing
Chinjao Rosu is best enjoyed with sticky white rice.
This recipe serves 2-3, but if you have leftovers you can store it in a microwavable container and heat it up the next day! Let's get started!
Check out our video for How to make chinjao rosuPrint
Step by step recipe