Vibrant Chinjao Rosu: Zesty Beef Stir-Fry

Chinjao Rosu Directions

• Slice & Marinate
  1.Cut the Pork: If it’s not already thinly sliced, slice the pork into thin strips (~5 mm) that will stir-fry quickly.
  2.Slice the Peppers: Remove stems and seeds, then cut into thin strips.
  3.Marinate Pork: In a bowl, combine pork with 1/2 Tbsp sake and 1/2 Tbsp soy sauce, massaging the liquids into the meat. Then sprinkle 2 tsp cornstarch over it, mixing thoroughly to coat.
  
  Tip: This marinade step tenderizes and flavors the pork, plus the cornstarch helps create a light sauce when stir-fried.
• Prep the Sauce & Heat the Pan
  1.Combine Sauce (A): In a small dish, mix 2 tsp sake, 2 tsp sugar, 2 tsp soy sauce, and a pinch of pepper. Keep it nearby.
  2.Heat Oil (not listed but recommended ~1 Tbsp in a wok/frying pan): Over medium-high heat until hot.
• Stir-Fry Pork
  1.Add Pork: Lay the marinated pork in the pan, separate the strips quickly with chopsticks/spatula.
  2.Cook: Stir-fry for about 1–2 minutes until the meat is ~80% done (barely any pink visible).
• Add Peppers & Sauce
  1.Peppers: Toss in the sliced peppers. Stir-fry for ~1 minute, keeping the peppers somewhat crisp.
  2.Sauce (A): Drizzle the mixture over the contents, stirring quickly so the sauce coats everything.
  3.Finish: Let it bubble for 30 seconds–1 minute until pork is fully cooked and sauce lightly thickens.
• Serve
  1.Plate: Remove from heat and place the stir-fry on a serving plate.
  2.Enjoy: Serve hot with steamed rice or noodles. Adjust salt or pepper if desired.