Jamaican Pepper Steak Recipe
This Jamaican pepper steak combines tender beef strips with colorful bell peppers and warm island spices for a quick, flavorful stir-fry.
Servings 6
Calories 215kcal
Ingredients
For the Beef
- 1 pound top sirloin or flank steak sliced into thin strips about ¼ inch thick
- 2 teaspoons all-purpose seasoning
- ½ teaspoon ground allspice
- 2 tablespoons soy sauce
- ½ tablespoon cornstarch
For the Sauce
- 1½ cups beef broth
- 2 tablespoons dark soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground black pepper
- 1 tablespoon cornstarch
For the Stir-Fry
- 3-4 tablespoons olive oil divided
- ½ red bell pepper sliced into strips about ¼ inch thick
- ½ yellow bell pepper sliced into strips about ¼ inch thick
- ½ green bell pepper sliced into strips about ¼ inch thick
- 1 large yellow onion sliced into strips about ¼ inch thick
- 3 cloves garlic thinly sliced
- 1 tablespoon fresh ginger minced
- 1 scotch bonnet or habanero pepper thinly sliced (remove seeds for less heat)
- 2 sprigs fresh thyme or 1 teaspoon dried
- 3 green onions sliced
Instructions
- In a bowl, season steak strips with all-purpose seasoning, allspice, soy sauce, and cornstarch. Mix well and let marinate for 30 minutes.
- Make the sauce by whisking together beef broth, dark soy sauce, Worcestershire sauce, garlic powder, onion powder, ground black pepper, and cornstarch. Set aside.
- Heat 2 tablespoons oil in a large skillet or wok over medium-high heat. Add beef in batches (don't overcrowd) and sear for 2-3 minutes until browned, flipping halfway. Remove and set aside.
- In the same pan, add 2 tablespoons oil if needed. Add the yellow onion and peppers and cook for 3-4 minutes, stirring until the onion and peppers have softened. Add garlic, green onion, ginger, scotch bonnet, and thyme and stir for an additional minute.
- Return the beef to the pan and add the sauce. Stir to combine. Reduce the heat to medium and simmer for 2-3 minutes until the sauce has thickened.
- Remove from heat and serve hot.
Notes
- Slice beef about ¼ inch thick against the grain for maximum tenderness
- Slice peppers and onions about ¼ inch thick for even cooking
- This is best served fresh, but leftovers keep for 3 days in the refrigerator
Nutrition
Calories: 215kcal | Carbohydrates: 10g | Protein: 19g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 832mg | Potassium: 499mg | Fiber: 2g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 3mg
