Chinjao Rosu: Japanese-style Beef and Pepper Stir-fry Recipe

Chinjao Rosu: Japanese-style Beef and Pepper Stir-fry

Chin-jao-ro-su is a classic Chinese stir-fry dish made by quickly stir-frying crisp vegetables—such as bell peppers, paprikas, and bamboo shoots—and thinly sliced beef over high heat, seasoned with an oyster sauce and soy sauce-based mixed sauce.

In Chinese characters, it is written as “青椒肉絲,” with each character holding the following meaning:

青椒 (Chin-jao): Green vegetables such as bell peppers and chili peppers
肉 (Ro): Meat (While generally referring to pork in China, it is also popular to use beef in Japan)
絲 (Su): Shredded/cut into thin strips

With its rich, appetizing flavor that pairs perfectly with rice, it is a beloved dish in households and Chinese restaurants across Japan.

While authentic Chinese “Chin-jao-ro-su” traditionally uses pork, the Japanese style has evolved into an ultimate side dish for freshly cooked white rice, where tender, thinly sliced beef and vibrantly colored vegetables deliciously melt together.

Types of Meat

Japan: Frequently made with beef; beef is popular in supermarkets, prepared foods, and Japanese recipes (though some households and restaurants use pork).
China: Pork is the standard. In China, “meat” inherently refers to pork, and if beef is used, it is distinguished and called “Chin-jao-niu-ro-su.”

Presence of Bamboo Shoots

Japan: Adding bamboo shoots and bell peppers as a textural accent has become standard.
China: It is mainstream not to include bamboo shoots.

The widespread popularity of beef-based Chin-jao-ro-su in Japan is rooted in the contributions of Chen Kenmin, a chef who played a major role in introducing Chinese cuisine to Japan and popularized it by using beef, which was easier to obtain and preferred at the time.

In addition to its exceptional deliciousness, Chin-jao-ro-su is nutritionally balanced. You can get plenty of vitamin C from the bell peppers, and high-quality protein and iron from the beef.

Tip for making the meat tender

Massaging the meat with potato starch and seasonings helps retain the beef’s juiciness. Additionally, the glossy, thickened sauce clings to the ingredients, creating a unified and cohesive finish.

Struggling with leftover oyster sauce?

In those moments, just use it as a substitute for soy sauce. Go ahead and use a slightly more generous amount than you would with regular soy sauce. Whether it’s for stewed dishes, stir-fries, or noodle dishes, it’s a surprisingly versatile seasoning that is easy to reuse in many ways.

The sauce for this recipe could be called the golden ratio for stir-fries using oyster sauce. Its appeal lies in its versatility, as it can be used not only for bell pepper and beef stir-fries, but also for stir-frying shrimp and Komatsuna greens, thick fried tofu with mushrooms, or broccoli and eggs.

Nutrition Facts (Per Serving); Chinjao Rosu

Calories: 785 kcal
Protein: 50.8 g
Total Fat: 45.6 g
Total Carbohydrates: 37.6 g
Sodium: 6.0 g

Ingredients; Chinjao Rosu

Main Ingredients

Beef Shoulder Loin: 230g (1cm thick, sliced into strips)
Green Bell Peppers: 100g
Red Bell Peppers: 60g
Bamboo Shoots (Boiled): 160g
Garlic: 5g (minced)
Ginger: 5g (minced)
Sesame Oil: 5g (for stir-frying)

Beef Marinade

Oyster Sauce: 5g
Soy Sauce: 5g
Potato Starch: 6g

Stir-fry Sauce

Soy Sauce: 15g
Oyster Sauce: 20g
Cooking Sake: 20g
Sugar: 3g
Mirin: 5g

How to make Chinjao Rosu

Prep the Vegetables: Cut the green pepper, red bell pepper, bamboo shoot, garlic, and ginger into uniform thin strips.
Marinate the Beef: Cut the beef into thin strips. In a bowl, rub the beef thoroughly with the Oyster Sauce, Soy Sauce, and Potato Starch.The starch locks in the moisture, ensuring the beef stays tender even under high heat.
Aromatic Base: Heat the sesame oil in a large frying pan or wok. Add the garlic and ginger, sautéing until fragrant.
Sear the Beef: Add the marinated beef to the pan. Stir-fry over medium-high heat until the meat just begins to change color.
Combine: Add the green peppers, red peppers, and bamboo shoots. Toss quickly to maintain their vibrant color and “snap.”
The Finish: Pour in the stir-fry sauce ingredients (Soy Sauce, Oyster Sauce, Sake, Sugar, and Mirin). Turn the heat to high and toss rapidly.
Serve: As soon as the sauce coats the ingredients evenly and thickens slightly (thanks to the starch on the beef), turn off the heat immediately.

Related article: About bamboo shoots (Takenoko)

While pre-packaged boiled bamboo shoots are available year-round for convenience, using fresh bamboo shoots harvested in the spring elevates this dish to a gourmet level. Fresh shoots offer a superior aroma and a delicate sweetness that pre-boiled versions cannot match.

For a complete guide on how to prepare and remove the astringency (aku-nuki) from fresh bamboo shoots, please refer to our [Recommended recipes using bamboo shoots].

Read the Japanese version of this article here! [チンジャオロース（青椒肉絲）：牛肉とピーマンの和風炒め]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!