Pepper steak
Pepper steak (Chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried Chinese American dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced green and/or red bell peppers and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch. Sliced onions and bean sprouts are also frequent additions to the recipe.
Course | Entree |
---|---|
Place of origin | China |
Region or state | Fujian |
Serving temperature | Hot |
Main ingredients | Beef, pepper |
Evidence for the dish's existence in the United States dates from at least 1948.[1] The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲).[2] In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.
Similar adaptations of the Chinese qīngjiāoròusī (青椒肉丝; 青椒肉絲) include gochu-japchae (고추잡채; "pepper japchae") found in Korean Chinese cuisine and chinjao-rōsu (青椒肉絲) found in Japanese Chinese cuisine.
References
- Mackall, Lawton (1948). Knife and fork in New York: where to eat, what to order. R. M. McBride.
- 中国烹饪协会. 中国八大菜系:闽菜. 福建大酒家: 中国职工音像出版社. ISRC: CN-A47-99-302-00/V.G4