Jamaican Pepper Steak

When you’re craving bold, savory comfort food with a little island flair, Jamaican pepper steak hits all the right notes. It’s that kind of dish that wraps you in warmth — the kind where the smell alone makes your stomach growl. It’s savory, saucy, a little spicy (but you can dial that up or down), and perfect over fluffy rice or mashed potatoes. And the best part? You don’t need to be a trained chef to whip this up in your own kitchen.

Jamaican pepper steak is built on layers of flavor. At its heart, it’s tender strips of beef simmered with bell peppers, onions, and a rich, well-seasoned gravy that brings it all together. The key is in the marinade and that slow simmer — it gives the beef a chance to soak in the bold Jamaican spices, creating a dish that’s both familiar and exciting. Think of it as the Caribbean version of your favorite beef stir fry — only deeper in flavor and way more comforting.

One thing that makes this dish so special is how adaptable it is. Want it spicier? Add more Scotch bonnet or hot pepper sauce. Prefer it mild? Just go easy on the heat and let the natural flavors shine through. You can also play with the veggies — some folks add carrots or tomatoes, and that works beautifully too. It’s the kind of recipe that lets you make it your own without losing its soul.

And yes, it’s perfect for weeknights or weekends. It feels like a Sunday dinner kind of meal, but it doesn’t take hours to make. Once you slice and marinate the beef, the rest comes together in a pan with very little fuss. Serve it up with white rice, rice and peas, or even fried plantains for that extra island touch. One bite, and you’ll see why it’s such a favorite in Jamaican households.

Why You’ll Love It

• Full of Flavor – The combination of browning sauce, garlic, thyme, bell peppers, and scotch bonnet gives this dish a rich, savory flavor with just the right amount of heat and depth.
• Comforting and Satisfying – It’s hearty, saucy, and perfect with a warm bowl of rice—basically, the kind of meal that feels like a hug.
• Customizable Heat Level – You control the spice! Whether you love a fiery kick or prefer something more mellow, it’s easy to adjust the heat to suit your taste.
• Easy to Make – Despite its bold flavor, the steps are simple and straightforward. Once the beef is marinated, most of the magic happens in one skillet.
• Perfect for Leftovers – Like many stews and saucy dishes, Jamaican pepper steak tastes even better the next day, making it a great make-ahead option for busy weeks.

Ingredient List

For the Beef & Marinade:

• 1½ lbs beef sirloin or flank steak, thinly sliced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon browning sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 scotch bonnet pepper (seeded and finely chopped – optional)
• 2 cloves garlic, minced

For Cooking:

• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• ½ cup beef broth or water
• 1 tablespoon ketchup
• 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste

Ingredient Notes

• Browning sauce – I always use Grace Browning Sauce for that signature Jamaican color and depth. A little goes a long way!
• Scotch bonnet – Don’t skip the scotch bonnet if you want that authentic kick. Just be sure to handle it carefully (gloves are a good idea!).
• Beef cuts – Flank or sirloin steak works best—they’re tender and soak up the marinade beautifully. Avoid tough cuts unless you plan to slow-cook it longer.
• Oyster sauce – Adds a subtle umami richness that ties the gravy together.
• Cornstarch slurry – This thickens the sauce slightly, giving it that silky, glossy finish.

Kitchen Equipment Needed

• Large Skillet or Wok – For searing the beef and cooking everything in one pan. I love using a deep nonstick skillet for easy cleanup.
• Mixing Bowl – To marinate the beef. A medium glass or stainless steel bowl works great.
• Cutting Board & Sharp Knife – For slicing the beef and veggies thinly and evenly. A chef’s knife makes this step faster.
• Tongs or Wooden Spoon – For stirring and flipping the beef while it cooks.
• Measuring Spoons & Cups – To get the seasonings and sauces just right.
• Small Bowl – For mixing the cornstarch slurry before adding it to the sauce.

Instructions

1. Marinate the Beef

1. Slice the beef thinly.

• Use a sharp knife to cut the beef against the grain into thin strips, about ¼ inch thick.
• Pro tip: Slightly freezing the meat for 20–30 minutes makes it easier to slice thin.

2. Combine marinade ingredients.

• In a mixing bowl, add soy sauce, oyster sauce, browning sauce, garlic powder, onion powder, black pepper, dried thyme, minced garlic, and chopped scotch bonnet (if using).
• Stir to combine well.
• Toss the sliced beef into the marinade and mix until all pieces are well coated.
• Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
• Pro tip: If you’re in a hurry, 20 minutes still gives great flavor—but the longer it sits, the better.

---

2. Sear the Beef

• Set your skillet or wok over medium-high heat and add 2 tablespoons of vegetable oil. Let it heat until shimmering.
• Add marinated beef to the hot skillet in a single layer (don’t overcrowd). Sear for about 1–2 minutes per side until browned.
• Remove each batch and set aside on a plate. Repeat until all the beef is seared.
• Pro tip: Searing in batches helps keep the beef tender and prevents it from steaming.

---

3. Cook the Vegetables

• In the same skillet (add a splash more oil if needed), toss in the sliced onions and bell peppers.
• Stir-fry for 3–4 minutes until they begin to soften but still have a bit of crunch.
• Pro tip: Don’t overcook—these add a fresh bite to balance the rich sauce.

---

4. Make the Sauce

• Add the seared beef back into the pan with the cooked vegetables.
• Pour in ½ cup of beef broth and 1 tablespoon of ketchup. Stir everything to combine.
• Let the mixture simmer uncovered for 5–6 minutes so the sauce can reduce slightly and soak into the beef.
• In a small bowl, whisk 1 teaspoon cornstarch with 2 tablespoons of water until smooth.
• Pour into the skillet while stirring gently.
• Pro tip: Whisk continuously while adding the slurry to avoid lumps and help the sauce thicken smoothly.

---

5. Final Touches

• Taste the sauce and adjust seasoning if needed—add salt, pepper, or more browning for richness.
• Remove from heat and let the dish sit for 3–5 minutes to allow the flavors to settle.
• Spoon over white rice, rice and peas, or mashed potatoes. Garnish with a sprinkle of fresh thyme or chopped scallions if you like.

Tips and Tricks for Success

• Slice the beef thin and evenly – This helps it cook quickly and stay tender. Cutting against the grain makes a noticeable difference.
• Don’t overcrowd the pan – Sear the beef in batches so it browns instead of steaming. Browning = flavor!
• Use fresh garlic and thyme if possible – It gives a fresher, more vibrant taste compared to dried.
• Let the beef marinate longer if you can – Even an extra 30 minutes in the fridge makes the flavor more intense.
• Simmer gently after adding the sauce – You want the flavors to meld without overcooking the beef.

Ingredient Substitutions and Variations

• No browning sauce? – Use a tiny splash of molasses or dark soy sauce for color and richness.
• Don’t like it too spicy? – Omit the scotch bonnet or use a milder chili like jalapeño, or none at all.
• No oyster sauce? – Hoisin or a mix of soy sauce with a pinch of sugar can work in a pinch.
• Add more veggies – Carrots, snow peas, or even mushrooms go well if you want to bulk it up or use what you have on hand.
• Prefer chicken? – Swap the beef for thin strips of boneless chicken breast or thighs—just reduce cook time slightly.

Serving Suggestions

• Over white rice – Classic and comforting. The rich gravy soaks beautifully into the rice—my go-to for a cozy dinner.
• With Jamaican rice and peas – Adds extra flavor and a traditional touch; perfect for when you want the full island experience.
• Alongside fried plantains – The sweet caramelized plantains balance the savory heat so well. I love this combo!
• In a warm roti wrap – For a Caribbean-style beef wrap—great for lunch or leftovers with a twist.
• With steamed veggies or a green salad – I sometimes add a side of sautéed cabbage or a crisp salad to lighten the plate.

Storage and Reheating Instructions

• Store leftovers in an airtight container – Keep it in the fridge for up to 3–4 days.
• Freeze for later – Jamaican pepper steak freezes well. Let it cool fully, then store in freezer-safe bags or containers for up to 2 months.
• Reheat gently on the stovetop – Warm in a skillet over low to medium heat, adding a splash of water or broth if the sauce has thickened too much.
• Microwave-friendly too – Reheat in 60-second bursts, stirring between each, until heated through.
• Avoid overcooking during reheating – Too much heat can dry out the beef—just warm it until it’s nice and hot.

Frequently Asked Questions

Can I make this dish ahead of time?

Absolutely! Jamaican pepper steak actually tastes even better the next day once the flavors have had time to settle. Just store it in the fridge and reheat gently when you’re ready to serve.

What cut of beef works best?

I recommend flank steak or sirloin—they’re both tender when sliced thin and cook quickly. Avoid tougher cuts unless you’re planning to slow-cook the dish.

How spicy is it?

It depends on how much scotch bonnet you use! You can make it mild by skipping the hot pepper entirely or go bold with a full one (seeds removed for less heat). Totally customizable.

Can I use frozen bell peppers?

Yes! Frozen bell peppers work just fine—just expect them to be a bit softer than fresh. Toss them in straight from the freezer during the veggie step.

Is browning sauce necessary?

It adds that deep, rich flavor and signature color, but if you don’t have any, you can substitute a bit of dark soy sauce or molasses. The flavor will still be great.

What can I serve this with besides rice?

Try it with mashed potatoes, roti, or even cauliflower rice for a lower-carb option. It’s super versatile and goes with almost anything!

---

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!