Editorial sample recipeJamaicanintermediateDairy-FreeHigh-Protein

Jamaican Pepper Beef Skillet With Sweet Peppers And Allspice

Name: Jamaican Pepper Beef Skillet With Sweet Peppers And Allspice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lb halal sirloin steak, sliced into thin strips; 1 tsp ground allspice; 4 clove garlic cloves, minced; 0.5 item scotch bonnet pepper, seeded and finely minced; 2 item bell peppers, 1 red and 1 green, sliced into strips; 4 item scallions, chopped; 2 tbsp tamari soy sauce; 0.5 cup halal beef broth; 2 tbsp vegetable oil

A fast, high-heat skillet dish featuring tender strips of halal beef pan-seared with aromatic allspice, garlic, crisp bell peppers, and scotch bonnet heat.

Prep: 15 min
Cook: 20 min
Total: 35 min

Technique to learn

High-Heat Stir-Frying

Quickly cooking thin strips of protein over high heat locks in juices and keeps vegetables crisp.

Instructions

Step 1: In a mixing bowl, toss sliced halal beef strips with ground allspice, minced garlic, scotch bonnet pepper, and tamari soy sauce until evenly coated.
Step 2: Heat vegetable oil in a large skillet or wok over medium-high heat until hot.

Step 3: Add the marinated beef in a single layer and sear undisturbed for 2 minutes until browned, then stir-fry for 1 more minute before transferring to a plate.

Step 4: Add sliced bell peppers and chopped scallions to the same hot skillet, cooking for 3 minutes until slightly softened but still crisp.

Step 5: Return seared beef and juices to the skillet, pour in halal beef broth, and toss everything together for 2 minutes to bring sauce to a simmer.

Step 6: Remove skillet from heat and serve hot alongside fluffy white rice or boiled plantains.

Cooking tips

Handle scotch bonnet peppers with gloves and wash hands thoroughly after chopping to prevent skin irritation.
Ensure the skillet is very hot before adding beef to get a proper sear without stewing the meat.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

Sign in to save this recipe, plan it, and log it when you cook it.

Sign in