Jamaican Spiced Pepper Steak Rice Bowl
Braised beef strips with bell peppers in an allspice and thyme gravy over white rice.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 4 bowls
Jamaican pepper steak is a braise rather than a stir-fry: the beef simmers until tender in a gravy seasoned with allspice, thyme and Scotch bonnet. Bell peppers go in near the end so they keep some bite.
Why this recipe works
A gentle simmer makes chuck tender and lets it absorb the spiced gravy. Allspice, thyme and Scotch bonnet are the core seasonings in Jamaican cooking.
Ingredient notes
Chuck becomes more tender with simmering; sirloin is tender sooner but can dry out if cooked too long. Use 20 minutes of simmering for sirloin.
Common mistakes
- Boiling the beef hard, which toughens it.
- Adding peppers at the start, which makes them mushy.
What to serve with it
Fried plantains or steamed cabbage.
Meal prep
Braises like this taste better the next day.
More bowls like this
Cooking tips
Brown the beef well; it builds the flavor of the gravy. Wear gloves for the Scotch bonnet.
Swaps and variations
Use a jalapeño for milder heat. Use tamari for a gluten-free bowl.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until steaming hot.
Recipe
Jamaican Spiced Pepper Steak Rice Bowl
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Makes
- 4 bowls
Ingredients
You’ll need: large deep skillet with lid; medium saucepan with lid
Method
-
Season the beef with the salt and allspice. Heat the oil in a deep skillet over medium-high heat and brown the beef in batches, 2 to 3 minutes per batch. Set aside.
-
Lower the heat to medium. Cook the onion 5 minutes until soft, then add the garlic, ginger, Scotch bonnet and thyme for 1 minute.
-
Return the beef, add the broth and soy sauce, bring to a simmer, cover and cook on low 25 to 30 minutes, until the beef is tender.
-
Meanwhile cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, then rest 5 minutes.
-
Add the bell peppers to the beef and simmer 5 minutes, uncovered.
-
Stir in the cornstarch mixture and simmer 1 minute, until the gravy thickens.
-
Serve the pepper steak over the rice.
Questions
Is it very spicy?
With half a seeded Scotch bonnet it's moderately hot. Leave it out for mild.
Can I make it in a slow cooker?
Yes. Brown the beef, then cook on low 6 hours; add peppers in the last 30 minutes.
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