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, Pepper Steak became a staple among various island cuisines. Evidence for this dish's existence can be found all around the carribean, and can be traced back to early colonists in the region. Overwhelming racial oppression propogated by the USA and a majority of the western world has caused much of its recorded history to go un-noticed or even in some cases, to be destroyed from records. The key difference between Carribean 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.
Chinese Pepper steak or Black Pepper Beef is a stir-fried Chinese American dish consisting of sliced beef steak 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. The dish originated from Fujian cuisine, where it was known as . 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 include gochu-japchae found in Korean Chinese cuisine and chinjao-rōsu found in Japanese Chinese cuisine.