Cut the meat in 5 mm strips, and rub in the ☆ ingredients to season it.
Mix all the 〇 ingredients in advance.
Cut the green bell pepper vertically, take out the seeds and the white part then cut it into thin 5mm strips.
Cut the bamboo shoots into about the same size as well.
Pour 1 tablespoon of oil into a pan and heat. Coat the meat from Step 1 with katakuriko and stir fry while making sure the pieces don't clump together. Remove from the pan when the meat is about 80% cooked.
Wash the pan and heat 1 tablespoon of oil, garlic and ginger. Then add the bamboo shoots and then the bell peppers.
Add the meat from Step 3 back in and then add the 〇 ingredients around the edge of the pan. Mix together swiftly, dish it up and then it's ready!
Potato version: If you're using potatoes instead of bamboo shoots.....
...after Step 1, wash the potatoes, peel the skin and slice into 5 mm slices. Then further cut it into about 5 mm strips and soak in water (not listed).
Cut the green bell pepper vertically into half, take out the seeds and the white part then cut it into thin 5mm wide strips.
Continue the recipe normally from Step 3. Drain the potatoes from Step 8 with a colander, then complete Steps 4 & 5 and you're good to go!
Story Behind this Recipe
I was thinking of a recipe using green bell pepper then found some sliced beef for grilling, so I decided to make this !
Make sure to keep the meat covered in potato starch separate while frying so they don't clump! Cut the meat and vegetables into the same size as possible.