Pepper steak

Jamaican Pepper Steak is a Central American and Caribbean 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. Overwhelming racial oppression propagated by the USA and a majority of the western world has caused much of its recorded history to go unnoticed or even in some cases, to be destroyed from records. The key difference between Caribbean or Jamaican Pepper steak and Chinese pepper steak is the use of Bowning instead of soy sauce, thickening with flour instead of cornstarch and the use of habanero and scotch bonnet peppers instead of Chinese varieties.

Pepper steak
Alternative namesChinese Pepper Steak
CourseEntree
Place of originJamaica Caribbean
Region or stateCentral America
Serving temperatureHot
Main ingredientsBeef, pepper, onion
VariationsChinese-American Pepper Steak

Chinese Pepper steak or Black Pepper Beef (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 ().[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

  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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