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| Place of origin | China |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Beef, bell peppers, bamboo shoots |
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.
Evidence for the dish's existence in the United States dates from at least 1948. The dish originated from Fujian cuisine, where it was known as qīngjiāo ròusī (青椒炒肉絲). In the original dish the meat used was pork and the seasonings were relatively light compared to pepper steak.
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
- Pepper steak photo
- Betty Ford's pepper steak recipe Archived 2003-01-19 at the Wayback Machine
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