Pepper steak: Difference between revisions

Pepper steak
Course	Entree
Place of origin	China
Region or state	Fujian
Serving temperature	Hot
Main ingredients	Beef, pepper
	Media: Pepper steak;

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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.

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

External links

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[1] Mackall, Lawton (1948). Knife and fork in New York: where to eat, what to order. R. M. McBride.

[2] 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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@@ Line 1: / Line 1: @@
-{{short description|Jamaican and Chinese American steak dish}}
+{{short description|Chinese American steak dish}}
 {{for|the French dish consisting of steak seasoned with cracked black peppercorns|Steak au poivre}}
 {{one source|date=April 2017}}
@@ Line 7: / Line 7: @@
 | image            = Pepper_steak.jpg
 | caption          =
-| alternate_name   = Chinese Pepper Steak
+| alternate_name   =
-| country          = [[Jamaica]] [[Caribbean]]
+| country          = [[China]]
-| region           = [[Central America]]
+| region           = [[Fujian]]
 | creator          =
 | course           = [[Entree]]
 | type             =
 | served           = Hot
-| main_ingredient  = [[Beef]], pepper, onion
+| main_ingredient  = [[Beef]], pepper
-| variations       = Chinese-American Pepper Steak
+| variations       =
 | calories         =
 }}
 {{Steak}}
-'''Jamaican''' '''Pepper Steak''' is a [[Central America|Central American]] and [[Caribbean]] [[Beef|sliced beef]] dish that can be traced back hundreds of years to the first settlers and enslaved settlers that arrived from [[Europe]] and [[Africa]] to the region. By using vegetables native to the region (specifically peppers, spices, clove and other flora), Pepper Steak became a staple among various island cuisines. Evidence for this dish's existence can be found all around the Caribbean, and can be traced back to early colonists in the region.  The key difference between Caribbean or Jamaican Pepper steak and [[Chinese cuisine|Chinese]] pepper steak is the use of [[Dripping|Bowning]] instead of soy sauce, thickening with flour instead of cornstarch and the use of [[habanero]] and [[scotch bonnet]] peppers instead of Chinese varieties.
-'''Chinese Pepper steak''' or '''Black Pepper Beef''' ({{Zh|s=青椒牛肉|t=青椒牛肉|p=qīngjiāoniúròu}}) is a [[Stir frying|stir-fried]] [[American Chinese cuisine|Chinese American]] dish consisting of sliced beef [[steak]] (often [[Flank steak|flank]], [[Sirloin steak|sirloin]], or [[Round steak|round]]) cooked with sliced green and/or red [[bell pepper]]s and other seasonings such as [[soy sauce]] and [[ginger]], and usually thickened with [[cornstarch]]. Sliced [[onion]]s and [[bean sprout]]s are also frequent additions to the recipe.
+'''Pepper steak''' ({{Zh|s=青椒牛肉|t=青椒牛肉|p=qīngjiāoniúròu}}) is a [[Stir frying|stir-fried]] [[American Chinese cuisine|Chinese American]] dish consisting of sliced beef [[steak]] (often [[Flank steak|flank]], [[Sirloin steak|sirloin]], or [[Round steak|round]]) cooked with sliced green and/or red [[bell pepper]]s and other seasonings such as [[soy sauce]] and [[ginger]], and usually thickened with [[cornstarch]]. Sliced [[onion]]s and [[bean sprout]]s are also frequent additions to the recipe.
 Evidence for the dish's existence in the [[United States]] dates from at least 1948.<ref>{{Cite book|last=Mackall|first=Lawton|url=https://books.google.com/books?as_brr=0&id=l75GAAAAMAAJ&dq=chinese+%22pepper+steak%22+date:1900-1960&q=%22pepper+steak%22&pgis=1#search|title=Knife and fork in New York: where to eat, what to order|date=1948|publisher=R. M. McBride|language=en}}</ref> The dish originated from [[Fujian cuisine]], where it was known as [[wikt:qingjiao|qīngjiāo]] [[wikt:rousi|ròusī]]<!--Why are there five characters but only four syllables in the pinyin?--> ([[wikt:青|青]][[wikt:椒|椒]][[wikt:炒|炒]][[wikt:肉|肉]][[wikt:絲|絲]]).<ref>{{cite video | people = 中国烹饪协会 | title = 中国八大菜系:闽菜 | publisher = 中国职工音像出版社 | location =福建大酒家}} ISRC： CN-A47-99-302-00/V.G4</ref><!--Ref needs English translation--> In the original dish the meat used was [[pork]] and the seasonings were relatively light compared to pepper steak.