Shredded Wagyu with Pepper

homemade take away

Fancy a Chinese take away for this weekend? Make this easy Chinese favourite at home. This easy recipe come together in 30 mins or less. Adding bamboo shoots emphasis the tenderness of Wagyu. May is actually  the best season for bamboo shoots. Fresh ones have a delicious savoury taste and a refreshing crunchiness. So grab it if you find it at shop! 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. Place the beef, garlic paste, ginger paste, cornstarch and sake in a large bowl and mix well.

  2. Heat a wok until really hot. Add sesame oil and marinated beef in and fry quickly for no more than 30 secs.

  3. Add the bamboo shoots and green peppers and fry for 30 secs until slightly softened.

  4. Add the oyster sauce, soy sauce and sugar and fry for 1 min.


Serve with egg fried rice!