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Historically, pepper steaks were China's trademark and pride, containing thinly sliced beef stir-fried with delectable seasonings. It created a unique taste.

However, people have created a new spin on this dish by making a succulent Jamaican pepper steak recipe. There has been a tastier splash of flavor by incorporating Jamaica's best spices and colorful bell peppers. Thanks to its excellently fused aroma, relish, and appearance, people from different countries have fallen in love with this recipe.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage and Reheating
Pro Tips
Jamaican Pepper Steak Recipe
Comments

Ingredients

Sirloin steak — 1 pound
Red bell pepper — 1 pc.
Green bell pepper — 1 pc.
Yellow bell pepper — 1 pc.
Olive oil — 2 tsp.
Beef broth — 1 cup
Black pepper — ½ tsp.
Hot pepper sauce — ½ tsp.
Onion — 1 pc., thinly sliced
Light soy sauce — ¼ cup
Garlic cloves — 4-5 pcs., minced
Sugar — ¼ tsp.
Diced tomatoes — 1 can, 15 ounces
Salt — 1 tsp.
Cornstarch — 2 tsp.
Cold water — ¼ cup

Instructions

Prepare the beef by cutting it into even strips (3 inches long and ½ to 1 inch thick). Season it with pepper, salt, and half of the garlic.

Over medium-high heat, pour the olive oil into a large skillet and sauté the red, green, and yellow bell peppers until they become soft. Put them on a small plate to set aside.

In the same skillet, brown the beef strips in two batches and put them aside.

Sauté the onion for a few minutes and add the remaining garlic. Stir them for a minute and move them to a separate plate.

Put the beef broth, hot pepper sauce, soy sauce, black pepper, and sugar in the skillet. Slightly heat up and wait for it to deglaze. Then, add the browned beef strips, garlic, and onion. Let them simmer for 30 minutes.

Add the diced tomatoes, then let it simmer again for 5 minutes.

Mix cornstarch and cold water thoroughly in a bowl, then put it in the skillet. Cook for a couple of minutes and wait for the sauce to thicken.

Add the bell peppers, then let it cook for a minute.

Once the ingredients reach your desired tenderness, it is done.

Substitutions

Gluten-free soy sauce swap — This savory dish contains light soy sauce, so you cannot eat it if you are gluten intolerant. Fortunately, you can use Worcestershire sauce instead to substitute soy sauce, with the accompanying pop of flavor.

Homemade hot sauce blueprint — If you want to make your own hot sauce at home, mix five parts of vinegar, three parts of water, two parts of cayenne pepper powder, and ¾ tsp. salt.

Poultry twist — You can use chicken as the main protein in this delicious recipe instead of beef strips. Thinly slice the chicken and proceed to the same cooking instructions above.

Variations

Island vibe enhancer — For a more Jamaican feel to this iconic dish, you can add ginger, scotch bonnet pepper, thyme, and scallions.

Rice alternatives — Instead of serving your Jamaican pepper steak with plain white rice, you can make your meal more mouthwatering with steamed basmati rice or white rice with peas. You can also serve it with quinoa for a healthier dinner.

Perfect pairings — Jamaican pepper steak is a phenomenal course that matches well with many dishes. You can pair it with creamy mac and cheese for a unique flavor or garlic broccoli for a more nutritious option.

Equipment

Large skillet

Stove or cooktop

Chef’s knife

Cutting board

Mixing bowl

Measuring cups and spoons

Tongs or spatula

Serving plate

Storage and Reheating

You can keep your Jamaican pepper steak in the fridge for 3 to 4 days as long as you store it in an airtight container.

To preserve the dish longer, let it cool completely before transferring it to a ziplock freezer bag or airtight container. Once you store it in the freezer, it can last for up to 3 months.

If you want to reheat the Jamaican pepper steak, you can put it in the microwave for 4 minutes or on a stovetop. Make sure not to overcook it because the beef strips will become chewy.

Pro Tips

Remove any white bits from the bell peppers because they can be bitter.

Ensure to slice the beef thinly and as evenly as possible. It must be sliced against and perpendicular to the grain.

Brown the beef strips in batches to prevent overcrowding in the skillet. This technique will reduce the cooking time and give the meat a great sear.

Taste and adjust the seasoning perfectly because it will affect the entire dish. Do this step once the sauce thickens and after you add the beef strips to the skillet.