2 lbs thinly sliced sirloin steak
2 tsp garlic paste
2 tsp ginger paste
2 tsp steak seasoning
2 tsp all-purpose seasoning
2 tsp jerk seasoning
2 tsp cornstarch
2 tbsp vegetable oil
2 tbsp butter
½ onion, chopped
1 scallion, chopped
2 thyme sprigs
½ of 3 varying-colored bell peppers, julienned
1 scotch bonnet, sliced (remove seeds to lessen the spice, if desired)
¼ cup low-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp red wine vinegar
2 tsp browning
2 tsp sugar (or 1 tbsp ketchup for a little sweetness)
1 tsp red chili flakes
Hot water on hand (if needed)
Note: You can choose to substitute the Worcestershire sauce, red wine vinegar, sugar/ketchup, and chili flakes for ¼ cup of sweet red chili sauce if you have it. Just combine it with the soy sauce, browning, and a couple tbsp of water.
1) Season the steak strips with the garlic, ginger, powdered seasonings, and cornstarch.
2) Heat a large non-stick skillet on medium- to medium-high heat. Add 2 tbsp vegetable oil and 2 tbsp butter. Once hot and melted, add the seasoned steak. Cook until medium (slightly pink, but not red), approx. 4-5 minutes. Add roughly half-cup of hot water to the pan, reduce the heat to medium-low, and let it simmer until the liquid thickens and the steak is cooked and soft to your liking.
3) Remove the steak from the pan, and add the chopped onion, scallion, thyme, and peppers. Sauté for 3 minutes, then add the steak back to the pan. Stir everything together well.
4) Whisk together the remaining ingredients (add a few tbsp of water if needed to loosen the mixture). Add the sauce to the pepper steak.
5) Let the pepper steak gravy come to a low simmer, then turn off the heat and serve.
Note: Throughout the process, season the steak and make the sauce according to your taste. You can also add more water if you prefer a looser gravy and more of it.
Serve with mashed potatoes or white rice. Enjoy!