Jamaican Style Pepper Steak

5 from 1 vote

Jamaican Pepper Steak is a delightful stir-fry dish consisting of beef strips, rich Caribbean spices, sweet bell peppers, and Asian-inspired flavorings such as ginger, garlic, and soy sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Caribbean

Diet: Low Lactose

Servings: people

Calories: 349kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 Sharp knife
1 wok with lid

Ingredients

For the Marinade

1 tablespoon good quality olive oil
1 teaspoon salt
½ teaspoon brown sugar
¼ teaspoon freshly ground black pepper
¼ teaspoon onion powder
¼ teaspoon garlic granules
¼ teaspoon allspice
¼ teaspoon dried thyme or oregano
¼ teaspoon cumin powder
⅛ teaspoon ground nutmeg
⅛ teaspoon smoked paprika

For the Stir-fry

1 tablespoon vegetable or sunflower oil
1 ½ lbs sirloin steak (700 grams)
1 red bell pepper (sliced)
2 yellow bell peppers (sliced)
1 medium onion (sliced)
3 cloves garlic (finely chopped)
½ tablespoon tomato paste
1 chili (sliced)
1 teaspoon ginger (finely chopped)
2-3 spring onions (sliced)
1 tablespoon light soy sauce
½ cup beef stock

US Customary - Metric

Instructions

Marinating the Beef

In a bowl, place the beef strips and add the olive oil, salt, brown sugar, black pepper, onion powder, garlic granules, allspice, dried thyme or oregano, cumin powder, ground nutmeg, and smoked paprika.
Mix them all thoroughly, ensuring they are evenly coated. and then add the sirloin steak strips.
Cover the bowl and refrigerate it for at least 30 minutes (or up to 2 hours) to let the flavors infuse into the meat.

Stir Frying the Beef and Vegetables

Heat vegetable or sunflower oil in a large skillet or wok over medium-high heat.
Remove the steak strips from the marinade and shake off any excess liquid.
Add the marinated steak strips to the hot oil and cook them until they are browned and cooked to your desired level of doneness.
Once done, remove the steak from the skillet and set it aside. If necessary, do it in batches to avoid overcrowding the skillet.
In the same skillet, add the sliced red and yellow bell peppers, as well as the sliced onion. Sauté them until they become tender and slightly caramelized.
Add the finely chopped garlic, tomato paste, sliced chili, and finely chopped ginger to the skillet. Stir-fry the mixture for about a minute to release the flavors.
Return the cooked steak to the skillet and mix it with the sautéed vegetable mixture.
Add the sliced spring onions, soy sauce, and beef stock to the skillet. Stir everything together to coat the steak and vegetables with the delicious sauce.
Let the mixture simmer for a few minutes until the flavors meld together and the sauce thickens slightly.

Notes

Don't skip marinating the steak! Allow it to marinate in the flavorful blend of spices for at least 30 minutes, or even longer for more intense flavors.
Opt for sirloin or top-round cuts for the best results. These cuts require longer cooking, allowing the flavors to develop fully and ensuring the steak becomes tender and juicy.
When stir-frying the steak, use a hot skillet or wok with high heat. This quick searing process seals in the juices and creates a beautiful brown crust.
Adjust the spice level according to your preference. If you prefer, use scotch bonnet pepper for an extra kick!
Avoid overcooking the steak and vegetables to maintain their tenderness and flavor. Aim for a perfect balance with tender steak and crisp-tender vegetables.
The leftovers would keep for up to 5 days in the fridge or up to 3 months in the freezer.

Nutrition