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Pepper steak (Chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots 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.[citation needed]
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| Place of origin | China |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef, bell peppers, bamboo shoots |
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")[citation needed] found in Korean Chinese cuisine and chinjao-rōsu (青椒肉絲) found in Japanese Chinese cuisine.
References edit
- ^ 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
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