Along with the quick and easy curry soup I posted about yesterday, I made an easy version of ch

Along with the quick and easy curry soup I posted about yesterday, I made an easy version of chinjaorosu, a common stir-fry dish at Chinese restaurants in Japan. Here’s my translation of the recipe, taken from the same 10 minute Japanese recipe book.

Beef and Pepper Stir Fry

150g thinly sliced beef
4 bell peppers of various colors
½ leek (the white part)
½ Tbsp minced garlic
1 Tbsp corn starch
1 Tbsp cooking sake
1 tsp sugar
1.5 Tbsp soy sauce
pepper to taste
salad oil

Cut the peppers into long slices (or smaller if you prefer), and the leek into 1 cm diagonally cut rings. Mix the beef in a bowl with the corn starch. Heat up some oil in a frying pan and cook the peppers and leeks until soft. Set aside. Heat oil again, this time with garlic. When garlic begins to brown, add beef. When the beef is browned, add sake, sugar, soy sauce, and pepper. Mix vegetables in, and serve over steamed rice.

It could probably use a little more seasoning, maybe something spicy, but it was tasty enough as is, and I was able to make both this and the soup in less time than it took the rice to cook.