In article >, Steve Wertz
> wrote:

> Is the Chinese dish "Pepper Beef" (or chicken) originally meant to
> be pepper as in black pepper, or pepper as in bell (or hot)
> peppers?
>
> Is it an 'official' Chinese dish, or something those stupid
> Americans concocted and called Chinese food?
>
> From my experience it either has one or both of those ingredients,
> but no single preparation prevails.
>
> FWIW, I think it should be black pepper only, but a lot of
> restaurants use tons of green pepper and no black pepper (or
> spice) at all.
>
> I'vee checked all my authentic and non-authentic cookbooks and
> don't see any mention of the dish or it's origins.
>
Just my half a nickel-I've mostly seen PB that was either a icky sticky
sweet&sour red sauce or a bland brown starch/hoisin sauce with bell
peppers-waaay too many bell peppers.
The times there was black pep involved without lotsa bell pepper
slivers it was called salt&pepper beef instead.
Seldom if ever was the dish worth a repeat order. My vote would be for
'largely an "American Concoction"'.

monroe(how do ya do it right)

The "green pepper" beef version found mostly at Cantonese places may be an
Americanized dish.

However, there are authentic "hot pepper" beef/chicken dishes in other areas
of China either in Sichuan or Shandong cuisine.

-sn


Steve Wertz wrote:
> Is the Chinese dish "Pepper Beef" (or chicken) originally meant to
> be pepper as in black pepper, or pepper as in bell (or hot)
> peppers?
>
> Is it an 'official' Chinese dish, or something those stupid
> Americans concocted and called Chinese food?
>
> From my experience it either has one or both of those ingredients,
> but no single preparation prevails.
>
> FWIW, I think it should be black pepper only, but a lot of
> restaurants use tons of green pepper and no black pepper (or
> spice) at all.
>
> I'vee checked all my authentic and non-authentic cookbooks and
> don't see any mention of the dish or it's origins.
>
> -sw

On Thu, 25 Mar 2004 19:56:31 -0600, Steve Wertz
> wrote:

>Is the Chinese dish "Pepper Beef" (or chicken) originally meant to
>be pepper as in black pepper, or pepper as in bell (or hot)
>peppers?
>
>Is it an 'official' Chinese dish, or something those stupid
>Americans concocted and called Chinese food?

And what country are *you* a citizen of, Steve?

"Steve Wertz" > wrote in message
...
> Is the Chinese dish "Pepper Beef" (or chicken) originally meant to
> be pepper as in black pepper, or pepper as in bell (or hot)
> peppers?
>
> Is it an 'official' Chinese dish, or something those stupid
> Americans concocted and called Chinese food?
>
> From my experience it either has one or both of those ingredients,
> but no single preparation prevails.
>
> FWIW, I think it should be black pepper only, but a lot of
> restaurants use tons of green pepper and no black pepper (or
> spice) at all.
>
> I'vee checked all my authentic and non-authentic cookbooks and
> don't see any mention of the dish or it's origins.
>
> -sw
Steve,

My favorite receipt for Pepper Beef (green) is from "Chinese Delight Gourmet
Cook Book" by Elisabeth T. Lin (1974). Mrs. Lin at the time had 30 years
experience as Chinese cooking teacher and NY restaurant owner.

Pepper Beef (green) is served at Sam Woo Bar-B-Q Restaurant in Van Nuys
whose customers are mostly Chinese.

Even if Pepper Beef (green) did not originate in China I wouldn't be
surprised if one could find it served there just because it is such a good
idea. The globe is shrinking fast.

Best, Clarence

"Clarence" > wrote in message
ink.net...
>
> "Steve Wertz" > wrote in message
> ...
> > Is the Chinese dish "Pepper Beef" (or chicken) originally meant to
> > be pepper as in black pepper, or pepper as in bell (or hot)
> > peppers?
> >
> > Is it an 'official' Chinese dish, or something those stupid
> > Americans concocted and called Chinese food?
> >
> > From my experience it either has one or both of those ingredients,
> > but no single preparation prevails.
> >
> > FWIW, I think it should be black pepper only, but a lot of
> > restaurants use tons of green pepper and no black pepper (or
> > spice) at all.
> >
> > I'vee checked all my authentic and non-authentic cookbooks and
> > don't see any mention of the dish or it's origins.
> >
> > -sw
> Steve,
>
> My favorite receipt for Pepper Beef (green) is from "Chinese Delight
Gourmet
> Cook Book" by Elisabeth T. Lin (1974). Mrs. Lin at the time had 30 years
> experience as Chinese cooking teacher and NY restaurant owner.
>
> Pepper Beef (green) is served at Sam Woo Bar-B-Q Restaurant in Van Nuys
> whose customers are mostly Chinese.
>
> Even if Pepper Beef (green) did not originate in China I wouldn't be
> surprised if one could find it served there just because it is such a good
> idea. The globe is shrinking fast.
>
> Best, Clarence
>
>

Steve, I lied: No Pepper Beef at Sam Woo Bar-B-Q Restaurant, Sorry about
that. Clarence