Allspice Porch · Main dishes

Island Pepper Steak with White Rice

Name: Island Pepper Steak with White Rice
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g Sirloin steak; 2 whole Bell pepper; 1 whole Onion; 3 clove Garlic; 10 g Fresh ginger; 2 tbsp Soy sauce; 1 tbsp Tomato paste; 1 tsp Brown sugar; 1 tsp Black pepper; 0.75 tsp Salt; 2 tbsp Neutral oil; 2 tsp Cornstarch; 300 g Long grain rice; 3 whole Green onions; 200 ml Low-sodium beef stock; 1 whole Scotch bonnet pepper; 0.5 tsp Ground allspice; 1 whole Lime; 600 ml Water

Thin sirloin strips seared, then tossed with bell pepper, onion and a peppery pan sauce, served over white rice. A quick plate when the long braises are not on.

45 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Sirloin steak600 g
Bell pepper2 whole
Onion1 whole
Garlic3 clove
Fresh ginger10 g
Soy sauce2 tbsp
Tomato paste1 tbsp
Brown sugar1 tsp
Black pepper1 tsp
Salt0.75 tsp
Neutral oil2 tbsp
Cornstarch2 tsp
Long grain rice300 g
Green onions3 whole
Low-sodium beef stock200 ml
Scotch bonnet pepper1 whole
Ground allspice0.5 tsp
Lime1 whole
Water600 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy and wheat (soy sauce).

Method

Cook the rice and slice the beef

Set aside 60 ml of the water and mix it with the cornstarch until smooth. Rinse the rice and cook it, covered, in the remaining 540 ml water with 0.25 tsp of the salt for 15 minutes on low after it boils, then rest it covered. Slice the sirloin across the grain into strips about 5 mm thick. Toss with 0.25 tsp of the salt and 0.5 tsp of the black pepper. Slice the onion, bell peppers and green onions. Mince the garlic and grate the ginger. Stem and seed the scotch bonnet, wearing gloves, and mince half of it. Wash your hands and the board after the raw beef.

Sear the steak

Heat 1 tbsp of the oil in a wide skillet over high heat. Sear the beef in a single layer, in two batches, for 1–2 minutes without stirring, then toss for 30 seconds. This is whole-muscle beef, not ground. Health Canada’s safe internal temperature for beef steaks is 63°C (145°F): check the thickest strip. Thin strips usually pass it as soon as they are browned through. Transfer the beef to a clean plate.

Make the pepper sauce

Add the remaining oil. Cook the onion and bell peppers for 3–4 minutes, until the pepper is bright and still a little crisp. Stir in the garlic, ginger, allspice and minced scotch bonnet for 30 seconds. Add the stock, soy sauce, tomato paste, brown sugar and the remaining 0.5 tsp black pepper. Stir the cornstarch mixture again and pour it in. Simmer for 1 minute, until the sauce is glossy.

Finish and serve

Return the beef and any juices and toss for 30 seconds, just to coat. The beef should still be at or above 63°C. Take the pan off the heat, stir in the green onions and the juice of half the lime. Fluff the rice and serve the steak over it, with the remaining lime in wedges.

Crowded strips steam and never brown. Cook them in two batches. The pepper should stay a little crisp; if it goes soft and olive-coloured, it has been in the pan too long.

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