Who here has tried Jamaican Pepper Steak? It’s a delicious main dish made of pepper beef strips and stir-fried. It’s extremely delicious and it goes perfectly with white rice. In this article, we explore more about Jamaican pepper steak, how it is made, a detailed list of ingredients and what to serve it with.
Jamaican pepper steak was a household staple dish in our home because of its delicious flavors. It somehow tastes Asian-inspired with the presence of ginger and soy sauce. It’s the most colorful and decorative main for any dinner party that you will be serving this at.
What is Jamaican Pepper Steak?
Jamaican pepper steak is a beefy main dish with sautéed sweet bell peppers. It is typically the main dish in a meal and sides are added to it. Sirloin beef is marinated in soy sauce, ginger, garlic, onion, pepper sauce and beef broth. It’s a very tasty and savory stewed dish that is perfect with many kinds of sides.
The key takeaway for this dish is not only the flavor of the beef but also the colorful presence of sweet bell peppers. A lot of households like to mix in different colored bell peppers for this dish to make it really pop out. If you only have one color of sweet bell pepper, that’s all right too.
How long does Jamaican Pepper Steak take to cook?
Jamaican pepper steak doesn’t take too long to cook but cooking it isn’t as fast as cooking a normal prime cut steak as well.
Usually, the beef cut for making Jamaican Pepper Steak isn’t a prime cut unless you do choose to use a prime cut. Sirloin or top round cuts are usually used for Jamaican pepper steak so these cuts would need more simmering and cooking. It takes 30-40 minutes at most to simmer the beef in its marinade to make it nice and tender.
What should I serve with Jamaican Pepper Steak?
Jamaican pepper steak is already very delicious and savory but to be honest, it won’t make you feel super full most especially if it’s the main dish.
Jamaican pepper steak is best eaten with a starchy heavy carb such as white rice, black rice, brown rice, or adlai. Typically, any grain is delicious to have with Jamaican pepper steak because the neutral flavor of the rice will get you full and happy!
If you’re not into rice so much, you can opt for bread. A good rye bread would taste good with the pepper steak. You can also opt to have the pepper steak with corn.
- Red, Green, Yellow Capsicum – The main attraction of the Jamaican pepper steak is the beautiful colors of the sweet capsicum combined in a deliciously savory beef dish. I strongly suggest you use 3 colors of capsicum for Jamaican pepper steak so it’s feast for your eyes too!
- Beef Top Round or Sirloin – Different households will use different cuts of beef for this dish but we usually use top round or sirloin. It’s easier and simpler to simmer and you’ll get the flavor and mouth feel you’re aiming for in this dish with these cuts.
- Soy Sauce – Soy sauce is a big part of this recipe. It seasons the dish pretty well. Use light soy for this so that it doesn’t overpower the flavor of the beef and the beef broth.
- Ginger – I like to use finely grated ginger for this just because I don’t like biting into big pieces of ginger. When ginger is finely grated as well, the flavor will really seep through the meat. That’s the goal!
- Hot Pepper Sauce – Hot pepper sauce adds hotness and spice to the dish. Choose this hot pepper sauce wisely. Not all kinds of hot pepper sauce will work in Jamaican pepper steak. Use the kind of pepper sauce that has similar ingredients to the Jamaican pepper steak, usually brown hot sauce.
- Black Pepper – Make sure to use fresh ground pepper. If you use old pepper, it’ll shine through the dish and it won’t be pleasant. Pepper is one of the most important ingredients in this dish. Make it worth it.
- Beef Broth – You may use homemade beef broth, that’s great for you! If you’re not that type of household and cook, simply use beef bullion for this.
How to make Jamaican Pepper Steak
One secret that my Spanish abuela taught me was that if you sauté the sweet capsicum first and set it aside; you won’t lose the sweetness and flavor of the capsicum to the main dish.
So in a large pan, heat up the oil and sauté the capsicum until they get tender. Remove from the pan and set aside.
Throw in the onion and garlic into the pan and sauté until tender. Remove from heat.
Add the beef and sauté until browned. Remove from heat.
Add the soy sauce, pepper, hot pepper sauce and beef broth. Stir well.
Add the beef, garlic and onions back to the pan. Simmer on low for 30 minutes until the meat is tender. Add the tomatoes and cornstarch and simmer for another 5 minutes to thicken the sauce.
When everything is ready, add the capsicum. Cook for 1 minute with the beef and then remove from heat.