How to Make Jamaican Pepper Steak
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Recipe Overview
Overview
This Jamaican Pepper Steak recipe is a delightful fusion of flavors that tells a story of cultural blending. The dish starts with high-quality beef, either strip or flank steak, which is marinated to enhance tenderness and flavor. The addition of baking soda in the marinade is a clever technique that helps the meat retain moisture, ensuring a juicy outcome when cooked.
The vibrant colors of the bell peppers not only add visual appeal but also contribute to the dish’s overall flavor profile. The use of Jamaican allspice and scotch bonnet peppers brings a unique warmth that sets this dish apart from traditional stir-fries. As the beef and peppers cook together, they absorb the rich flavors of the marinade and sauce, creating a savory and satisfying meal.
Serving this dish over rice allows the flavorful gravy to soak in, making each bite a delicious experience. Whether you’re cooking for a family dinner or a casual gathering, Jamaican Pepper Steak is sure to impress with its bold flavors and beautiful presentation. It’s a perfect example of how food can bridge cultures and create something truly special in the kitchen.
Recipe Details
Steps & Tips
Start with one teaspoon of Jamaican allspice.
Tip: Grind allspice yourself to preserve its distinct flavor.
Trim excess fat off a strip steak.
Cut the steak into quarter-inch slices.
Add 1/4 teaspoon of baking soda and a tablespoon of water to the beef.
Tip: Adding baking soda to meat helps it retain moisture and become juicier.
Combine 2 cups of beef broth, 2 tablespoons of Worcestershire sauce, 2 tablespoons of oyster sauce, 1 teaspoon of brown sugar, 1 tablespoon of cornstarch, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of black pepper.
Add 1 teaspoon of cornstarch, 1 tablespoon of dark soy sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to the beef.
Tip: Velveting the meat with cornstarch makes it more tender during cooking.
Put the marinated beef in the fridge for up to 2 hours.
Tip: Ensure the pan is smoking hot for proper searing during stir-frying.
Heat 2 teaspoons of vegetable oil in a nonstick skillet over high heat.
Tip: Cook meat in batches to avoid overcrowding the pan, which can cause steaming instead of searing.
Cook the beef in batches, undisturbed for about a minute to sear.
Transfer the cooked beef to an empty bowl.
Add 2 tablespoons of dark rum to the pan off the heat.
Add 2 teaspoons of vegetable oil and cook the peppers until charred but tender.
Tip: Char the peppers but do not overcook them to maintain tenderness.
Add half of a green pepper, half of a red pepper, and half of a yellow pepper, sliced about a quarter of an inch.
Add three scallions cut into 2-inch pieces to the pan.
Add five sliced cloves of garlic, allspice berries, 1/2 teaspoon of ginger, 1/2 teaspoon of minced thyme, and 1/2 teaspoon of scotch bonnet pepper.
Tip: Freshly ground allspice enhances the flavor significantly.
Whisk the gravy mixture and add it to the pan.
Reduce heat to medium and cook for about 4 to 6 minutes.
Transfer the mixture to a serving dish over rice.
Ingredients
Ingredient: Soy
→ Substitution: Tamari
Ingredient: Gluten
→ Substitution: Gluten-Free Soy Sauce
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Jamaican pepper steak combines Chinese cooking techniques with Jamaican spices, creating a unique fusion dish.
- •The use of baking soda in marinating beef helps to retain moisture, resulting in a juicier steak.
- •Allspice, a key ingredient in Jamaican cuisine, adds a warm and fruity flavor without heat.
- •Searing the meat in batches prevents steaming and ensures a good sear, enhancing flavor.
