Pepper steak
 | This article relies largely or entirely on a single source. (April 2017) |
| This article needs additional citations for verification. (February 2013) |
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| Course | Entree |
|---|---|
| Place of origin | China |
| Region or state | Fujian |
| Serving temperature | Hot |
| Main ingredients | Beef, pepper |
| Part of a series on |
| Steak |
|---|
Pepper steak (simplified Chinese: 青椒肉丝; traditional Chinese: 青椒肉絲; pinyin: qīngjiāoròusī) 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).[1] In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.
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. Similar dishes include steak au poivre found in French cuisine.
References
- ^ 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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