Caribbean Pepper Steak with Rice and Peas
Ingredients
For the Pepper Steak:
1.5 lbs beef sirloin (sliced into thin strips)
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 large onion (sliced)
2 bell peppers (sliced; use a mix of colors)
4 cloves garlic (minced)
1-inch piece of ginger (grated)
1 teaspoon allspice
1 tablespoon Worcestershire sauce
1 cup beef broth (or water)
1 tablespoon cornstarch (optional, for thickening)
Fresh cilantro (for garnish)
For the Rice and Peas:
1 cup long-grain rice (or jasmine rice)
1 can (14 oz) coconut milk
1 can (15 oz) kidney beans (drained and rinsed)
2 cups water
2-3 green onions (chopped)
2 cloves garlic (minced)
1 teaspoon thyme (fresh or dried)
Salt and pepper (to taste)
Instructions
1. Marinate the Beef
In a bowl, combine the beef strips with salt, black pepper, soy sauce, and Worcestershire sauce. Mix well and let it marinate for at least 30 minutes.
2. Prepare the Rice and Peas
In a pot, combine the coconut milk, water, drained kidney beans, chopped green onions, minced garlic, thyme, and a pinch of salt.
Bring to a boil, then add the rice. Stir well, reduce the heat to low, cover, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. Cook the Pepper Steak
Heat Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
Sauté Aromatics: Add the sliced onion, bell peppers, minced garlic, and grated ginger. Sauté for about 5 minutes until the vegetables are tender.
Add Beef: Add the marinated beef to the skillet. Cook for about 5-7 minutes until the beef is browned and cooked through.
Add Liquid: Pour in the beef broth and stir in the allspice. If you prefer a thicker sauce, mix the cornstarch with a little water and add it to the skillet, stirring until the sauce thickens.
Adjust Seasoning: Taste and adjust seasoning with salt and pepper as needed.
4. Serve
Plate the Dish: Serve the Caribbean pepper steak over a bed of coconut rice and peas.
Garnish: Garnish with fresh cilantro.
Tips
Storage: Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Variations: You can add other vegetables like carrots or snap peas to the pepper steak for added color and nutrition.
Spice Level: For more heat, consider adding sliced Scotch bonnet peppers during cooking.
Enjoy your delicious Caribbean Pepper Steak with Rice and Peas!