Pepper steak pepper steak. Adaptations of the Chinese "qīngjiāoròusī" (; ) include "gochu-japchae" (; "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. Pepper steak Pepper steak () 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
Pot-au-feu lord's land. For people living in towns, it was easier to buy inexpensive pieces of meat, which needed long cooking times. The method of cooking all food together and for extended periods of time (the whole day sometimes) gave what was called a ""pot-pourri"" in French and imported into English in the early 17th century. The relation between "pot-pourri" and "pot-au-feu" was attested in 1829 in the "Etymologic dictionary of the French language: ""Pot pourri. The name our fathers gave to the "pot-au-feu""". The cuts of beef and the vegetables involved vary, but a typical "pot-au-feu" contains: Cooking cartilaginous meat