• Beef or pork200–300g
• Bell peppers2
• Bamboo shoots (boiled, canned)1 pack
• ☆Soy sauce1 tsp
• ☆Sake (Japanese rice wine)1 tsp
• ☆Katakuriko (potato starch)1 tsp
• ★Oyster sauce1 tbsp
• ★Sake (Japanese rice wine)1 tbsp
• ★Mirin (sweet rice wine)1 tbsp
• ★Soy sauce1 tsp
• ★Sugar1 tsp (2 tsp if you prefer it sweeter)
• Sesame oilto taste
• Salt and pepperto taste

1. 1

   Cut the beef or pork (200–300g) into thin strips or small pieces and place in a bowl. Add the ☆ seasonings, incorporating the katakuriko last. Knead well to coat, then let rest for 10 minutes.

2. 2

   Remove the seeds and pith from the 2 bell peppers and cut into thin strips. Briefly blanch the canned bamboo shoots (1 pack) in boiling water, then drain well.

3. 3

   Heat sesame oil in a frying pan and stir-fry the bell peppers and bamboo shoots over medium heat. Season lightly with salt and pepper, and once the bell peppers turn glossy, remove from the pan.

4. 4

   Add more sesame oil if needed, then place the marinated meat from Step 1 into the pan without breaking it apart. Spread it out flat with a spatula and cook over medium heat — do not touch it.

5. 5

   Wait until the bottom half of the meat turns white, then let it sear until nicely browned. Flip and break the meat apart, then add the vegetables back in and stir-fry together.

6. 6

   Add the ★ seasonings and stir-fry vigorously over high heat. Plate and serve.

When stir-frying the bell peppers and bamboo shoots, season them lightly with salt and pepper — this keeps the final flavor from tasting flat. The savory, charred aroma from searing the meat is an important seasoning in itself.

• Calories260 kcal
• Protein14.2 g
• Fat14 g
• Carbs14 g
• Sodium1.6 g