A Caribbean Twist on a Global Favorite
I’ve had so many requests for this one over the years, and I finally decided to share my take on Pepper Steak. While it’s not considered a traditional Caribbean recipe, I’ve seen it pop up more and more across the islands — especially with a dash of jerk seasoning or scotch bonnet heat. My Incredible Pepper Steak Recipe blends the rich, savory flavor of soy sauce and Worcestershire with the sweetness of bell peppers and the warmth of ginger for a sauce that coats every bite beautifully.
You can serve this easy beef stir fry with peppers over coconut rice, jasmine rice, or even noodles. It’s a comforting, colorful dish that brings restaurant-style flavor right to your kitchen — no takeout needed. Once you master this technique, it’ll be one of those go-to recipes that everyone looks forward to.
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Ingredient Guide
- Beef: Use flank, sirloin, or ribeye — tender cuts that work perfectly for quick stir-frying.
- Baking Soda: Helps soften the beef in the velveting process so it’s never tough.
- Soy Sauce: The foundation of that deep, umami-rich flavor.
- Brown Sugar: Adds a hint of sweetness that balances the saltiness of soy.
- Worcestershire Sauce: Gives a tangy, savory boost to the sauce.
- Ginger: Freshly grated ginger keeps the dish lively and aromatic.
- Mirin: Brings sweetness and balance; rice vinegar is a great substitute.
- Bell Peppers: Red, green, and orange for a mix of sweetness, crunch, and color.
- Garlic: Adds classic depth and aroma.
- Jerk Marinade: A Caribbean twist — adds gentle scotch bonnet heat.
- Cornstarch: Thickens the sauce for that beautiful glossy finish.
- Sesame Seeds: Add a final nutty crunch and presentation flair.
Cooking Notes from the Kitchen
- Velvet the beef with baking soda before marinating for the most tender texture.
- Always slice beef thinly against the grain for easy chewing.
- Stir-fry on medium-high heat so the beef sears quickly without steaming.
- Add bell peppers near the end to keep their bright color and crunch.
- You can double the sauce ingredients if you prefer extra gravy for rice or noodles.
Shopping Made Easy
- Look for pre-cut “stir-fry beef” strips at your supermarket to save prep time.
- Mirin and rice vinegar are available in the Asian or international foods aisle.
- Use any store-bought jerk marinade; Grace, Walkerswood, or Lalah’s are great choices.
- Choose firm, glossy bell peppers with no soft spots for the freshest flavor.
- Sesame seeds are often near the soy sauce or spice section of most grocery stores.
Incredible Pepper Steak Recipe
Discover my Incredible Pepper Steak Recipe — tender beef strips, colorful bell peppers, and a rich, savory sauce with a hint of Caribbean flavor. Learn how to make restaurant-quality Pepper Steak at home with simple ingredients and easy steps.
Ingredients
- 1 lb beef cut into strips
- 1 tablespoon baking soda
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon grated ginger
- 1 tablespoon Mirin or rice vinegar
- 3/4 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic crushed
- 1 tablespoon spicy jerk marinade optional
- 2 tablespoons vegetable oil
- 1/2 red bell pepper sliced
- 1/2 orange bell pepper sliced
- 1/2 green bell pepper sliced
- 1 large onion sliced
- 1 tablespoon cornstarch
- 1 teaspoon sesame seeds
Instructions
- To tenderize the beef strips so they’re not chewy, combine the baking soda with the beef and mix well. Add 1 tablespoon of water if the mixture feels too dry. Let it sit for 30 minutes to “velvet” the beef. In the video below we discuss how the texture of the beef will change.
- After 30 minutes, rinse the beef thoroughly several times, then drain and squeeze out excess water.
- Season the beef with soy sauce, brown sugar, Worcestershire sauce, grated ginger, Mirin, water, salt, black pepper, garlic, and jerk marinade (if using). Cover and marinate in the fridge for at least 2 hours or overnight for best flavor.
- Heat vegetable oil in a wok over medium heat. Add the marinated beef (reserve the marinade) and stir-fry for about 5 minutes until the beef is browned and most of the liquid has evaporated.
- Add the red, orange, and green bell peppers along with the sliced onion. Stir and cook for 2–3 minutes, allowing the vegetables to stay slightly crisp.
- In a small bowl, whisk the cornstarch into the reserved marinade, then pour into the wok. Stir continuously for 3 minutes until the sauce thickens and coats the beef.
- Add the chopped scallions, taste, and adjust salt if needed. Turn off the heat after 1 minute, then sprinkle with sesame seeds.
- Serve hot with coconut rice or steamed jasmine rice.
Notes
What Is Velveting Beef and Why Is It Important?
Velveting is a Chinese cooking method that tenderizes meat using baking soda or cornstarch before stir-frying. It keeps the beef juicy and soft even after high-heat cooking.Can I Make Pepper Steak Without Jerk Marinade?
Yes. The jerk marinade adds a subtle heat and island flavor, but you can skip it or use a touch of chili paste or crushed red pepper flakes instead.What’s the Best Cut of Beef for Pepper Steak?
Flank steak, sirloin, or ribeye are ideal because they stay tender and flavorful when sliced thinly against the grain.Can I Use Chicken Instead of Beef?
Absolutely! Substitute beef with boneless chicken breast or thighs and follow the same recipe steps.How Do I Prevent the Sauce From Getting Too Thick?
Add a tablespoon of water or broth at a time while stirring until you reach your preferred sauce consistency. Tried this recipe?Let us know how it was!
