lemongrass

Ginger and Lemongrass (say fever grass in the Caribbean) are two of my fav flavors for marinating meats, especially when playing on the grill. Arguably not a Caribbean recipe, but the closer you look at the ingredients in the maridane you’ll understand why I shared this recipe.

You’ll Need…

2 lbs chicken
2 lbs pork
1 tablespoon fish sauce
1 /2 tablespoon veg oil
1 teaspoon grated ginger
2 scallions (chopped)
3 bird’s eye pepper (chopped)
4 cloves garlic (crushed)
1 pimento pepper (chopped / optional)
1 tablespoon soy sauce
1 tablespoon sugar
1 1/2 tablespoon rice vinegar
1 teaspoon black pepper
1/2 teaspoon salt
1 1/2 tablespoon finely chopped lemongrass
1 tablespoon Hoisin sauce

Notes! I recommend that you follow along with the video below, as much more about the recipe is discussed there, including the cuts of chicken and pork to use and how to cook indoors or outdoors on your choice of grill.

Create a marinade with everything mentioned in the ingredients list except the chicken, and pork. Please wear gloves when handling the peppers and wash your hands with soap and water immediately after. Use any spicy pepper you like and in the amounts you can tolerate.

In the video, I explained how to tap the lemongrass with the handle of your knife before chopping it. This will further bruise the stems to let out the fragrant oils within.

Since I was making a combination of chicken and pork, I placed them in a bowl and divided the marinade between them. Marinate for at least 2 hours before grilling.

About 30 minutes before my charcoal grill was ready, I took them out of the fridge to return to room temperature.

Grill over direct heat for 2 – 3 minutes on each side, then move them to cook for another 25 minutes with indirect heat (lid on). The cooking time will vary according to the thickness of the meats. The sugars in the marinade will want to burn or char quickly, so keep that in mind.

Basically, grill them the way you’d normally grill.

Serve with lime wedges or Hoisin sauce as a dip. Feel free to also brush on some Hoising a minute or 2 before you’re done grilling them. Slice and get ready to enjoy some of the best chicken and pork you’ve ever had.

Recipe Card

Print Recipe

Incredible Pepper Steak Recipe

Courses: Beef Recipes, Global Favorites, Sunday Dinners Recipe Keys: Non Vegetarian Spicy

Difficulty: Intermediate Prep Time 25 mins Cook Time 20 mins Marinate Time 120 mins Total Time 2 hrs 45 mins

Description

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
• 2 scallions (chopped)
• 1 teaspoon sesame seeds

Instructions

Video ON

1. 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. 

   
2. After 30 minutes, rinse the beef thoroughly several times, then drain and squeeze out excess water.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. Add the chopped scallions, taste, and adjust salt if needed. Turn off the heat after 1 minute, then sprinkle with sesame seeds.
   
8. Serve hot with coconut rice or steamed jasmine rice.
   

Note

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.

Tell us what you think