Jamaican-Style Pepper Steak Recipe
Tender strips of sirloin steak are seasoned with Jamaican spices and simmered with colorful bell peppers, Scotch bonnet, thyme, scallion, and pimento in a rich, savory gravy. Serve it over white rice or mashed potatoes for an easy, flavor-packed dinner.
Servings: 6
Equipment
- 1 Mixing bowl
- 1 Stainless steel or cast iron skillet with a cover
- 1 Wooden spoon
Ingredients
- 2 lbs sirloin steak cut into thin strips against the grain
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tsp all-purpose seasoning
- 2 tsp dry jerk seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp Worcestershire sauce
- 1 tsp browning
- 1 tbsp low-sodium soy sauce
- 2 tsp baking soda
- 2 tsp cornstarch
- 2 tbsp vegetable oil
- 2 tsp butter
- 1 small onion thin sliced
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 Scotch Bonnet Pepper sliced
- 2 scallions chopped
- 2 thyme sprigs
- 8 pimento seeds/allspice berries
- 2 cups water or low-sodium beef stock
- 2 tsp ketchup
For cornstach slurry
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Add the steak strips to a large bowl. Season with the garlic paste, ginger paste, all-purpose seasoning, dry jerk seasoning, salt, black pepper, Worcestershire sauce, browning, soy sauce, baking soda, and2 teaspoons cornstarch. Mix well until the steak is evenly coated.
- Heat the vegetable oil in a large non stick skillet over medium-high heat. Add the seasoned steak, spreading it out as evenly as possible. Cook for 2 minutes, flip, then cook for another 2 minutes.
- Remove the steak from the skillet and set aside.Reduce the heat to medium and add 2 tablespoons of water or beef stock to deglaze the pan. Use a wooden spoon to scrape up the browned bits from the bottom.
- Add the butter. Once melted, add the onion, red and green bell peppers, Scotch bonnet pepper, scallions, thyme, and pimento seeds. Toss everything together and cook for about 2 minutes, just until the vegetables begin to soften.
- Return the steak to the skillet and stir to combine with the vegetables and seasonings.
- Pour in the remaining water or beef stock and stir in the ketchup. Cover and simmer over medium-low heat for about 20minutes, or until the beef is tender and cooked through.
- In a small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water until smooth. Pour the slurry into the skillet and stir until the gravy thickens to your desired consistency.
Notes
Serve hot with white rice or mashed potatoes. Enjoy!
