Jamaican Pepper Steak

Learn how to make Jamaican pepper steak, a bold, delicious and flavourful Caribbean beef stir fry made with tender strips of marinated beef, colourful bell peppers and a rich, glossy sauce. This is definitely a must try island recipe, ready in an hour!

When I'm in the mood for a beef based dish with an island vibe I always turn to Jamaican pepper steak.

This is like a restaurant quality recipe only in the comfort of your own home.

I'm talking about a Caribbean take on a Chinese American pepper steak dish where lean strips of beef are then seasoned, marinated and then seared until beautifully brown with bell peppers and then cooked down in a flavourful sauce.

The sauce is made with soy sauce, beef stock, thyme and oyster sauce creating a deep savoury sauce.

This is the kind of dish that you would serve if you were hosting dinner and wanted to impress your guests or if you're feeling fancy. 

It has the taste and aroma that is guaranteed to stop everyone in their tracks and best of all even ask for seconds and thirds.

Whether you grew up eating this dish or if it's your first time trying it. I promise you this recipe is as straightforward, satisfying and delicious as they come.

Reasons why you will love this recipe

• An Chinese inspired recipe with big bold Caribbean flavour.
• A one pan dish that comes together in a single skillet or pan
• Gluten free friendly - tapioca starch is used as a thickener along with gluten free oyster sauce.
• Quick and easy to prepare
• Can use any cut of steak to make this recipe

Ingredients you will need

• Olive oil - For sauteing and stir frying.
• Beef - I'm using sirloin which is the star of the show and has been cut against the grain into thin strips.
• All purpose seasoning/onion/garlic granules - These are the dry seasonings that I am using to season the meat.
• Browning sauce - This helps to deepen the colour and a staple in Caribbean cooking.
• Onion/garlic/scallion and ginger - The base ingredients/foundation for the recipe.
• Soy(a) sauce - For that saltiness and umami taste.
• Oyster sauce - For a thick, sweet and savoury taste.
• Hot sauce - Adds a subtle yet spicy kick.
• Beef stock - Adds a rich beefy taste.
• Tapioca starch - Helps to thicken the sauce
• Thyme - My Caribbean go to herb.

The steps

• Place the beef strips in a medium sized bowl.
• In a small bowl, add the ingredients for the marinade - browning sauce, soy(a) sauce, all purpose seasoning, onion/garlic granules, black pepper and tapioca starch and whisk to combine.
• Pour the mixture over the beef, mix together to ensure every strip of beef is thoroughly coated.

• Cover with saran wrap (cling film) and leave to marinate in the refrigerator for up to an hour.
• Heat the 2tbsp of olive oil on medium heat in a medium sized skillet, frying pan or wok.
• Add the beef strips in a single layer being careful not to overcrowd the pan.
• Sear for roughly 2-3 minutes without moving until a crust is formed.
• Start to toss the meat and continue to cook for a further 3-4 minutes until the meat is completely browned all over.
• Remove the browned meat from the pan and set aside.

• Wipe the pan clean with kitchen towel before re-using and add 2 tablespoon of olive oil on medium heat.
• Saute the onion, scallion and garlic until soft and translucent.
• Add the bell peppers and cook for a few minutes.
• Add the soy(a) sauce, oyster sauce, hot sauce, beef stock and thyme to the pan.
• Stir and continue to cook for 1-2 minutes so the flavours can meld.
• Finally add the beef to the pan and fold in with the bell peppers and sauce.
• Cook for 5 minutes, stirring until the beef has heated through.

Notes and tips

• Free feel to tenderise the meat ahead of time, using a meat mallet or soaking the meat in one cup of pineapple) for 30 minutes.
• If you are using the store bought browning sauce instead of my homemade version then use 1 teaspoon mixed with 2 tablespoon of water.
• For a recipe like this one, choose the best cuts of beef, don't use the "stir fry cuts" those are an assortment of cuts and don't hold up very well in terms of texture.
• Use any of the following - flank, skirt, sirloin or ribeye.
• When cutting the steak be sure to cut against the grain rather than across the grain. Look at the direction of the muscle fibres running through the beef then cut vertically (against the grain).
• Don't overcook the steak strips or you will compromise the texture (it will be tough and chewy).
• Don't overcrowrd the pan, use a non stick pan that is large enough to accommodate the beef to prevent this.
• Make sure the oil in the pan is very hot before searing as we want to brown the meat and not steam it.
• Serve the pepper steak immediately and re-heating isn't recommended.
• Chop the vegetables and prepare the sauce ahead of time to save time.

Serving suggestions

• Steamed Bananas
• Broccoli Rice
• Brown Rice
• Jamaican Steamed Cabbage
• Instant Pot Rice and Peas
• Jamaican Fried Dumplings 
• Plantain Fries
• Chayote Salad (Cho Cho)

**Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**