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
Oyster sauce of MSG and non-MSG variants is similar as oyster sauce naturally contains large amounts of glutamate. In 19th century French and English cooking, "oyster sauce" referred to a variant of sauce blanche flavoured with oysters, using a base of milk and melted butter rather than purely reducing the oysters by cooking. The white sauce version was moistened with cream, whereas in brown oyster sauce, the cream was replaced with gravy. Common recipes using the sauce included "Steak and oyster sauce", documented as early as 1806, and "Cod and oyster sauce". This sauce was still being eaten in Australia in the