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Shredded Wagyu with Pepper

homemade take away

Craving a Chinese takeaway this weekend? Why not try making one of the classics at home? This easy recipe can be ready in 30 minutes or less and features tender Wagyu beef enhanced by the addition of bamboo shoots. May is the perfect season for bamboo shoots, which have a delicious savory flavor and refreshing crunchiness. If you see fresh bamboo shoots at the store, be sure to grab them and give this recipe a try. Itadakimasu!




  • 200g Kobe or Wagyu (finely shredded)

  • 3 Green Peppers (remove the seeds and finely shredded

  • 1 Tinned Bamboo Shoots (finely shredded)

  • 1 tsp Garlic Paste

  • 1 tsp Ginger Paste

  • 2 tsp Cornstarch

  • 1 tbsp Sake or White Wine

  • 2 tbsp Sesame Oil

  • 1 tbsp Oyster Sauce

  • 1 tsp Soy Sauce

  • 1 tsp Sugar

  1. In a large bowl, combine beef, garlic paste, ginger paste, cornstarch, and sake. Mix well to marinate the beef.

  2. Heat a wok on high heat. Add sesame oil to the wok and then add the marinated beef. Stir-fry the beef quickly for no more than 30 seconds.

  3. Add bamboo shoots and green peppers to the wok and stir-fry for 30 seconds until they are slightly softened.

  4. Add oyster sauce, soy sauce, and sugar to the wok and stir-fry for 1 minute.

Serve the stir-fry hot with a side of egg fried rice.

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