Peppers are often sliced and sautéed with steak to make chili steak.
Pepper steak is a Chinese-American dish featuring strips of steak heavily seasoned with pepper. It is believed to have its origins in the cuisine of the Chinese province of Fujian, where it was probably originally made from pork. This dish can be served as an appetizer or entree with rice or pasta or on its own. Chinese-American restaurants often have a version of pepper steak on their menus, and this dish can be made at home very easily. In addition to being consumed hot, it can be consumed cold.
Pepper steak is often seasoned with ginger.
This dish usually includes thin strips of beef sautéed with peppers and seasoned with pepper, ginger and soy sauce. Cornstarch can be added to thicken the sauce. Some cooks add onions for added flavor, and the dish may also include water chestnuts and other additions. Lots of pepper is added to make the dish tangy and the dish may include a mixture of different types of pepper. Seasoning can be increased by adding pepper, if desired.
Pepper steak can be prepared with a variety of steak cuts.
People have been making various versions of this dish in the United States since at least the 1940s. The seasoning used in chili steak tends to be stronger and heavier than the seasoning in traditional Chinese dishes. Chinese-American food in general tends to have bolder, more aggressive flavors, reflecting American tastes in food. The sauce can also be very strong, designed to soak pasta or rice served alongside chili steak.
Yellow bell peppers can be used to make chili steak.
Cooks interested in making chili steak at home can use a variety of steak cuts. If the steak is difficult to slice, it may help to place it in the freezer for several hours to harden before slicing. Peppers and other inclusions should be sliced evenly so the dish cooks evenly, and it’s a good idea to avoid overloading the dish with more vegetables to allow the flavor of the steak to dominate.
To cook pepper steak, cooks should brown the meat in the pan before separating it, draining the pan, and cooking the vegetables. As the vegetables soften, the meat can be returned to the pan, along with the seasonings. Pepper and other spices can be added to taste and if the sauce is too runny, cornstarch can be added to thicken it as desired. Pepper steak should be served hot or chilled immediately to reduce the risk of attracting bacteria known to cause foodborne illness.