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
Genovese sauce brought by Genovese immigrants or merchants, at a time when Genoa and Naples were two of Italy's most important ports. It could also be referring to its inventor's name, since Genovese is a widespread surname in Campania. Genovese sauce is now unknown beyond Campania. The sauce's use of onions may reflect a French influence, and resembles Boeuf à la mode. During the mid 19th century, ‘Salmon in Hollandaise and Genovese sauce’ was served in the Grand Véfour restaurant of the Palais-Royal in Paris as a luxury dish. Genovese sauce is not to be confused with Pesto from Genoa and Liguria,