Pepper:Piman (small er, 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 slice d 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 slice d or julienned bamboo shoots in can sor pouches at Asian grocers or regular supermarkets.
Instructions
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
Chinjao Rosu (Japanese Style Pepper Steak Stir Fry) · Dinner Match Lab | Dinner Match Lab
