Jamaican Peppered Steak

Jamaican peppered steak is a bold and flavorful Caribbean dish made with tender strips of beef, colorful bell peppers, and a rich, savory sauce. Cooked quickly in one pan, it’s perfect for busy weeknights while delivering authentic island flavor.

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Course: Main Dish

Cuisine: American

Keyword: Jamaican Peppered Steak

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 320kcal

Author: Eva Stoner

Cost: 2

Equipment

large skillet or frying pan
cutting board
sharp knife
mixing bowl
wooden spoon or spatula

Ingredients

500 g beef (sirloin or flank), thinly sliced
2 bell peppers, sliced
1 onion, sliced
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp browning sauce
1 cup beef broth or water
1 tsp fresh thyme
1 tsp black pepper
1 tsp salt
1 Scotch bonnet pepper (optional)
2 tbsp cooking oil

Instructions

Slice the beef into thin strips against the grain. Season with salt, black pepper, garlic, and soy sauce. Let it rest for 10–15 minutes.
Heat oil in a large skillet over medium-high heat. Add the beef in a single layer and sear for 2–3 minutes until browned. Remove and set aside.
In the same pan, add sliced onions and bell peppers. Cook for 3–4 minutes until slightly softened. Add garlic and thyme.
Pour in beef broth or water, soy sauce, and browning sauce. Stir well to combine flavors.
Return the beef to the pan. Reduce heat and let simmer for 10–15 minutes until the sauce thickens and coats the meat.
Taste and adjust seasoning if needed. Serve hot with rice or your favorite sides.

Notes

Adjust spice by adding Scotch bonnet pepper for heat or using only black pepper for a milder version. Slice beef against the grain for tenderness. Avoid overcooking to keep the meat juicy. You can substitute browning sauce with soy sauce and a pinch of brown sugar if needed.

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