Description
A vibrant and flavorful Caribbean Pepper Steak made with thinly sliced sirloin steak marinated in a savory soy and ginger blend, then sautéed with colorful bell peppers, onions, and fresh thyme. Quick to prepare, this dish offers a perfect balance of tender beef and aromatic vegetables, ideal served over steamed rice for a satisfying meal.
Ingredients
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
Others
- ¼ cup beef stock
- 2 tablespoons cooking oil
Instructions
- Prepare the Marinade: In a small bowl, combine the soy sauce, seasoning salt, cornstarch, ginger paste, and minced garlic. Mix well to form the marinade.
- Marinate the Steak: Slice the sirloin steak thinly against the grain. Add the steak to the marinade and let it sit for at least 15 minutes to absorb the flavors thoroughly.
- Heat the Oil: Heat the cooking oil in a large skillet or wok over medium-high heat until hot.
- Cook the Steak: Add the marinated steak to the skillet and cook for about 3-4 minutes until browned on the outside.
- Add Vegetables and Herbs: Add the sliced green and red bell peppers, onion, green onions, and thyme sprigs to the skillet. Stir well to combine all ingredients.
- Simmer with Stock: Pour in the beef stock and allow the mixture to simmer for 4-5 minutes, letting the vegetables soften and the sauce thicken.
- Finish Cooking: Stir the sauce occasionally and cook until the steak is fully tender and the vegetables are cooked to perfection.
- Serve: Remove the thyme sprigs and serve the Caribbean Pepper Steak with steamed rice or your favorite side dish for a complete meal.
Notes
- For best results, slice the steak thinly against the grain to ensure tenderness.
- Adjust seasoning salt according to your preference to control saltiness.
- You can substitute beef stock with chicken or vegetable stock if preferred.
- Serve immediately to enjoy the flavors at their freshest.
- This recipe pairs wonderfully with steamed jasmine or basmati rice.
