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Jamaican Pepper Steak

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Jamaican Pepper Steak is a spicy and savory stir-fry made with tender strips of beef, colorful bell peppers, and a rich, flavorful sauce. Inspired by the fusion of Chinese stir-fry techniques and bold Jamaican spices, this dish is perfect for a weeknight meal or a festive family dinner.

Ingredients

Scale

  • 1 lb sirloin, flank, or top-round steak, sliced thin against the grain

  • 1 tablespoon olive oil

  • ¼ teaspoon black pepper

  • ¼ teaspoon onion powder

  • ¼ teaspoon garlic powder

  • ¼ teaspoon allspice (pimento)

  • ¼ teaspoon dried thyme

  • ¼ teaspoon cumin powder

  • Pinch of nutmeg

  • ¼ teaspoon smoked paprika (optional)

  • ½ teaspoon brown sugar (optional)

  • 1 tablespoon vegetable oil

  • 1 medium onion, thinly sliced

  • 2–3 garlic cloves, minced

  • 1 teaspoon grated fresh ginger

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 scotch bonnet pepper, finely chopped (seeds removed for less heat)

  • 1 tablespoon tomato paste

  • 2–3 spring onions, white and green parts separated

  • 1–2 tablespoons light soy sauce or browning sauce

  • ½ cup beef broth or water

  • 1 tablespoon cornstarch mixed with ¼ cup cold water

  • Optional garnish: green onions, chopped parsley or cilantro

Instructions

  • In a bowl, mix steak strips with olive oil, black pepper, onion powder, garlic powder, allspice, thyme, cumin, nutmeg, smoked paprika, and brown sugar. Marinate for at least 30 minutes or overnight.

  • Heat vegetable oil in a skillet or wok over medium-high heat. Sear the beef in batches until browned, about 2–3 minutes per side. Set aside.

  • In the same pan, sauté onions until soft. Add garlic, ginger, and scotch bonnet pepper. Cook for 1 minute. Stir in tomato paste.

  • Pour in beef broth and soy or browning sauce. Stir well and return beef to the pan. Simmer briefly to combine flavors.

  • Add the cornstarch slurry and stir until the sauce thickens and becomes glossy.

  • Add bell peppers and the white parts of spring onions. Stir-fry for 3–5 minutes until peppers are tender-crisp.

  • Garnish with green onion tops and herbs if desired. Serve hot over rice or your favorite side.

Notes

  • Adjust the heat level by using less scotch bonnet or substituting with a milder pepper.

  • Slicing the beef thin and against the grain ensures tenderness.

  • This dish can be made gluten-free by using gluten-free soy sauce or tamari.

  • Leftovers reheat well and can be frozen for up to 3 months.

Find it online: https://cookingworthy.com/jamaican-pepper-steak/