Qingjiao Rou Si
(recipe from Effortless Bento)
200 g thinly sliced beef
salt and pepper
2 poblano peppers
200 g canned bamboo shoots, drained
1 1/2 tsp soy sauce
1 1/2 tsp mirin
1 tsp oyster sauce
1 tsp sugar
1 Tbsp sesame oil
1 tsp potato starch
2 tsp water
- Dust the beef with salt and pepper.
- Remove the stems and seeds from the poblanos, and then slice the peppers into matchsticks.
- Slice the bamboo shoots into matchsticks as well.
- In a small bowl, stir together the soy sauce, mirin, oyster sauce, and sugar to make the sauce.
- Now that everything is prepared and in it’s place; put your wok over high heat, add the oil, and wait for it to warm up.
- Stir fry the beef until it is browned.
- Add in the poblano pepper and bamboo shoots, continue to stir fry. They don’t need long because they are cut so thin.
- Pour the sauce over the beef and vegetables, stirring to coat.
- Dissolve the potato starch into the water and add it to the wok, letting it simmer until the sauce thickens.
- Serve hot!
So tasty! I made this to pack into some bento lunches to take to work, but ended up eating it with rice at supper too. It’s a fairly pared down stir fry, so one could add in whatever extra veg or starch their heart desires, but there’s something to be said for the clarity of flavours and textures you get from sticking to just a couple of ingredients.
The recipe called for green bell peppers, but the green ones are my least liked of the bell peppers, so I substituted for poblano peppers instead. I don’t regret the decision at all, but if you want to use green bell peppers you certainly can!