Pepper Steak
History of this recipe
4
Servings
45
Minutes
389
Calories
Ingredients
- 500g strips of beef (rump / sirloin / rib eye)
- Paprika
- All-purpose seasoning
- Black pepper
- Garlic granules
- All-spice berries / pimento (crushed or whole)
- Handful of fresh thyme sprigs
- 1 medium brown onion
- 2 medium bell peppers (any colour)
- 1 medium carrot
- 2-3 cloves of garlic
- 1 scotch bonnet
- 1 beef stock cube
- 1 seasoning / bouillon cube
- Browning
- Soy sauce of maggi sauce
- Corn flour
- Brown sugar
- Vegetable oil
- Salt to taste
Method
- Clean your beef with water and lemon
- Massage the following power or liquid seasonings into your beef:
- 1 tsp. paprika
- 1 tbsp. all purpose
- 1 tsp. black pepper
- ½ tbsp. garlic granules
- 1 tbsp. soy sauce or maggi sauce
- ½ tbsp. browning
- 1 tsp. pimento/all-spice
- Slice in strips:
- 1 medium brown onion
- 2 medium bell peppers (of any colour)
- 1 medium carrot
- Dice:
- 2-3 cloves of garlic
- ½ - 1 scotch bonnet (deseeded)
- Allow the meat to marinate in the fridge for up to 3 hours if you have time, or proceed to cook straight away
- Add 1/8th cup of vegetable oil to a pot and heat up for 1-2 minutes
- Sautee your onion and garlic in oil for c.2-5 minutes on a medium temperature (until the onion has softened and cooked down), then remove and save for later
- In that same oil, pan fry your beef strips (without any of the vegetables) at a high temperature for c.10 minutes. The beef will form its own juices. After 10 minutes, remove and save for later
- Cook your peppers, carrots and scotch bonnet at a medium-high temperature for 5 minutes (add extra oil if the remaining oil is not enough to cook the vegetable sufficiently)
- Meanwhile, dissolve 1 beef stock cube in c[400ml] of boiled water, alongside ½ tbsp. of brown sugar and 1 tsp. of corn flour (corn starch)
- Re-add your meat (and its juices), along with your onions and garlic to the pot of vegetables, pour the broth we have just created on top and mix together
- Season further with a handful of fresh thyme sprigs and 1 seasoning / bouillon cube
- Cook down for a final 20 minutes at a medium-high temperature
- Salt to taste