Jamaican Pepper Steak

Jamaican Pepper Steak is a vibrant stir-fried dish that brings the bold, fiery flavors of the island straight to your kitchen. Perfect for a cozy weeknight dinner or a festive family gathering, its colorful combination of tender beef strips, bell peppers, onion, and scotch bonnet pepper creates a meal that’s as visually appealing as it is delicious.

Inspired by traditional Jamaican cooking and the Chinese-influenced pepper steak that shows up in school cafeterias and homestyle kitchens alike, this version infuses aromatic Jamaican spices—like thyme, allspice, garlic, and ginger—with umami from soy or browning sauce. Whether it’s Sunday dinner or a spicy midweek pick-me-up, Jamaican Pepper Steak is a dish that brings warmth, heat, and hometown comfort to the table.

Why You’ll Love This Recipe

This recipe balances the savory richness of beef with the brightness of peppers and onion, all lifted by a pepper-forward sauce that packs both flavor and heat. The marinade deeply infuses the meat, while quick stir-frying maintains juicy, tender steak strips. Ready in about 30 minutes, it’s an ideal go-to for busy home cooks—and leftovers reheat beautifully without losing texture.

Ingredients You’ll Need

Here’s everything you’ll need to whip up authentic Jamaican Pepper Steak, serving about 4 people:

For the Meat & Marinade:

• 1 lb sirloin steak, flank steak, or top-round, sliced into thin strips (cut against the grain)

• 1 tablespoon olive oil

• ¼ teaspoon freshly ground black pepper

• ¼ teaspoon onion powder

• ¼ teaspoon garlic powder or granules

• ¼ teaspoon allspice (pimento)

• ¼ teaspoon dried thyme (or oregano)

• ¼ teaspoon cumin powder

• Pinch of nutmeg

• ¼ teaspoon smoked paprika (optional)

• ½ teaspoon brown sugar (optional, to balance heat)

For the Stir-Fry:

• 1 tablespoon vegetable oil

• 1 medium onion, thinly sliced

• 1–3 cloves garlic, finely chopped

• 1 teaspoon fresh ginger, grated or minced

• 1 red bell pepper and 1 yellow bell pepper, sliced into strips (add green if desired)

• 1 scotch bonnet pepper, finely chopped (adjust to taste, remove seeds for less heat)

For the Sauce & Gravy:

• 1 tablespoon tomato paste (or chopped tomato)

• 2–3 spring onions, sliced (white and green parts separate)

• 1–2 tablespoons light soy sauce (or browning sauce)

• ½ cup beef broth or water

• 1 tablespoon cornstarch mixed in ¼ cup cold water

Garnish:

• Green parts of spring onions

• Optional: chopped parsley or cilantro

How to Make Jamaican Pepper Steak

Step 1: Marinate the Beef

Combine steak strips with all marinade spices, olive oil, pepper, and brown sugar. Mix well to coat evenly. Marinate at least 30 minutes, or refrigerate overnight for maximum flavor and tenderness.

Step 2: Brown the Beef

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated steak (shake off excess marinade) in a single layer and cook just until browned—about 2–3 minutes per side. Remove and set aside.

Step 3: Sauté Vegetables and Aromatics

In the same pan, add more oil if needed. Sauté sliced onion until soft, then stir in garlic, ginger, and chopped scotch bonnet. Cook briefly until fragrant, about 1 minute. Stir in tomato paste.

Step 4: Build the Sauce

Add beef broth and soy sauce (or browning sauce), then return the steak to the pan. Stir to combine, bring to a simmer, and cook briefly to meld the flavors.

Step 5: Thicken the Gravy

Whisk cornstarch with cold water until smooth. Add to the pan and cook 2–3 minutes, stirring until the sauce thickens and becomes glossy.

Step 6: Finish the Dish

Stir in sliced bell peppers and spring onion whites. Cook until the peppers are tender-crisp, about 3–5 minutes. Taste and adjust seasoning if needed.

Step 7: Garnish and Serve

Transfer to a platter or individual plates. Garnish with the green parts of spring onions and herbs if using. Serve immediately, with the rich, spicy sauce coating the meat and peppers.

Serving Suggestions & Pairings

• Traditional sides: Serve with rice and peas, steamed white rice, fried plantains, or festival dumplings for a classic Jamaican meal.

• Creative pairings: Try coconut rice, mango salsa, or light grain sides like couscous or quinoa.

• For larger meals: Pair with sautéed greens, a crisp cucumber-tomato salad, or roasted yams.

Pro Tips for Perfect Pepper Steak

• Slice beef against the grain to ensure tenderness.

• Control heat by adjusting the amount of scotch bonnet pepper and removing seeds if desired.

• Sear meat in batches to avoid steaming and ensure proper browning.

• Marinate longer to maximize flavor and texture.

• Mix cornstarch with cold water before adding to prevent clumps in the sauce.

Recipe Variations to Try

1. Milder version: Use jalapeños or milder chili instead of scotch bonnet.

2. Jerk-inspired twist: Add a touch of jerk seasoning for extra smoky depth.

3. Add vegetables: Try carrots, snap peas, or zucchini for added color and crunch.

4. Reduce the sauce: Halve the broth for a thicker, clingier glaze.

Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4–5 days.

• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge.

• Reheating: Warm gently on the stove with a splash of water or broth.

Frequently Asked Questions (FAQs)

Is Jamaican Pepper Steak authentic Jamaican food?
Yes, it’s a popular home-style dish in Jamaica that combines Chinese cooking techniques with Jamaican spices and ingredients.

Can I use other beef cuts?
Yes—flank steak, sirloin, or top-round work well. Just be sure to slice thinly against the grain.

Can I make this gluten-free?
Use gluten-free soy sauce or tamari, and ensure all other ingredients are certified gluten-free.

How spicy is it?
Very spicy if using scotch bonnet. Start small or deseed the pepper to control the heat.

A Little Cultural Context

Pepper Steak is a staple in many Jamaican households, particularly known for its Chinese-Jamaican fusion roots. Stir-frying came to the island with Chinese immigrants, while the bold seasonings—scotch bonnet, thyme, allspice—are uniquely Jamaican. It’s a dish that tells the story of cultural blending, passed through generations, and adapted with local flair.

Served in schools, homes, and casual eateries, it holds nostalgic value for many Jamaicans and is often paired with hearty staples like rice and peas. It’s a flavorful, comforting taste of the island, made with simple ingredients and a lot of soul.

Full Recipe at a Glance