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 nor with Salsa Genovese, a red wine and vegetable condiment for fish, nor with the "sauce génevoise" from Lake Geneva, again served with fish. Genovese sauce is prepared by sautéing either beef, veal or pork in a large number of onions, for at least two but as many as ten hours. The onions are typically accompanied by minced carrots and celery in what is sometimes known as a "mirepoix," and the sauce may be additionally seasoned using garlic, marjoram, and either bacon, prosciutto or lard. The slow cooking of the onions is especially important for the sauce's flavor, and is