Description
This vibrant Caribbean Pepper Steak recipe features tender sirloin slices marinated in a flavorful blend of soy sauce, garlic, and ginger, then stir-fried with colorful bell peppers, onions, and fresh thyme. Perfectly balanced with a savory beef stock simmered sauce, this quick and easy meal delivers authentic Caribbean flavors in just 25 minutes.
Ingredients
Scale
Meat and Marinade
- 1 lb sirloin steak, thinly sliced
- 3 tablespoons soy sauce
- ½ tablespoon seasoning salt
- 1 ½ teaspoon cornstarch
- ½ teaspoon ginger paste (or freshly grated ginger)
- 2 teaspoon minced garlic
Vegetables and Herbs
- ½ green bell pepper, thinly sliced
- ½ red bell pepper, thinly sliced
- ¼ onion, thinly sliced
- 2 green onions, chopped
- 4 sprigs of thyme
Liquids and Oil
- ¼ cup beef stock
- 2 tablespoons cooking oil
Instructions
- Prepare the Marinade: In a small bowl, combine soy sauce, seasoning salt, cornstarch, ginger paste, and minced garlic. Mix thoroughly until well blended to create the marinade.
- Marinate the Steak: Thinly slice the sirloin steak against the grain for tenderness. Add the sliced steak to the marinade and allow it to sit for at least 15 minutes to absorb all the flavors.
- Heat the Oil: Place a large skillet or wok over medium-high heat and add the cooking oil. Heat until the oil is shimmering hot, ready for cooking.
- Cook the Steak: Add the marinated steak slices to the hot skillet. Sear and cook for about 3 to 4 minutes until the meat is browned on all sides.
- Add Vegetables and Herbs: Incorporate the sliced green and red bell peppers, sliced onion, chopped green onions, and thyme sprigs into the skillet. Stir well to combine all ingredients evenly.
- Add Beef Stock and Simmer: Pour in the beef stock and bring the mixture to a simmer. Allow it to cook for another 4 to 5 minutes so the vegetables soften and the sauce thickens slightly.
- Finish Cooking: Stir occasionally as the dish cooks, ensuring the steak becomes tender and the vegetables are cooked to perfection with a flavorful sauce coating.
- Serve: Remove the thyme sprigs from the skillet and serve the Caribbean Pepper Steak hot with steamed rice or your preferred side dish.
Notes
- For more heat, add sliced Scotch bonnet pepper or a dash of hot sauce during cooking.
- Use fresh ginger paste or freshly grated ginger for the best flavor.
- Marinating the steak longer (up to an hour) can enhance tenderness and flavor.
- This dish pairs beautifully with steamed jasmine or basmati rice to soak up the savory sauce.
- Be careful not to overcook the steak to keep it tender and juicy.
