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Pepper steak (Chinese: 青椒牛肉; pinyin: qīngjiāoniúròu) is a stir-fried Chinese dish consisting of sliced beef steak (often flank, sirloin, or round) cooked with sliced bell peppers, bamboo shoots and other seasonings such as soy sauce and ginger, and usually thickened with cornstarch.
Flaky biscuit-like bread, sugar, soy sauce, white pepper or black pepper, and scallions Media: Hujiao bing Hujiao bing or pepper bun ( Chinese : 胡椒餅 ; pinyin : hújiāo bǐng ; Pe̍h-ōe-jī : hô͘-chio-piáⁿ ; lit. 'black pepper cake or biscuit') is a type of baked bun that originated in city of Fuzhou , the capital of China's Fujian ...
Along with some ground beef, black beans, and plenty of cheddar cheese, it’s a fun twist on the potato-based pasta that comes together in just 30 minutes. Get the Taco Gnocchi Bake recipe ...
Ngau zap or ngau chap (simplified Chinese: 牛什; traditional Chinese: 牛雜) is a Cantonese dish made of beef entrails. Good quality beef is chosen to stew with its entrails for a couple of hours. There are several ways to serve this food, for instance, as beef entrails hot pot, beef entrails on a skewer and beef entrails served with pieces etc.
Slowly braise beef chuck roast with potatoes, carrots, onions, beef broth, red wine and one surprising ingredient — ketchup! After just a few hours of simmer, the beef will become fork-tender ...
Xingyang Spicy Soup is a delicious broth made from a blend of various natural Chinese medicinal herbs in specific proportions, combined with pepper and chili, and simmered with a bone broth base. Its characteristics include a rich flavor, bright color, thick and sticky texture, and a spicy and tasty profile, making it a popular breakfast dish ...
Chileheads can spend their whole life in search of the next opportunity to sample a super-spicy chile pepper, take the next spicy food challenge, or add a new hot sauce to their collection. 8 ...
Beef kway teow or beef kwetiau is a Maritime Southeast Asian dish of flat rice noodles stir-fried and topped with slices of beef or sometimes beef offal, served either dry or with soup. The dish is commonly found in Southeast Asian countries, especially Singapore and Indonesia, and can trace its origin to Chinese tradition .