Ingredients

• For the Pepper Steak
• 1 lb beef sirloin sliced into thin strips
• 2 tablespoons vegetable oil
• 1 large onion sliced
• 2 cloves garlic minced
• 1 bell pepper sliced, any color
• 1-2 Scotch bonnet peppers sliced, adjust for heat
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon allspice
• Salt and pepper to taste
• For the Rice and Peas
• 1 cup long-grain rice such as basmati
• 1 14 oz can kidney beans drained and rinsed
• 1 14 oz can coconut milk
• 1 cup water
• 2 cloves garlic minced
• 1 teaspoon thyme dried or fresh
• Salt to taste

Directions

• In a pot, combine rice, kidney beans, coconut milk, water, minced garlic, thyme, and salt.
• Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the rice is cooked and liquid is absorbed. Fluff with a fork.
• In a large skillet or wok, heat vegetable oil over medium-high heat.
• Add the beef strips and sauté until browned. Remove and set aside.
• In the same skillet, add sliced onion, bell pepper, and minced garlic. Cook until softened, about 3-4 minutes.
• Stir in sliced Scotch bonnet peppers, soy sauce, Worcestershire sauce, allspice, and return the beef to the skillet. Cook for an additional 2-3 minutes, stirring to combine. Season with salt and pepper to taste.
• Serve the pepper steak over a bed of rice and peas.
• Garnish: Add additional sliced peppers or fresh herbs if desired.

Notes

• 4-30-25 1/2 Recipe
• I used Manzano Chili Peppers in place of the Scotch Bonnet Chili Peppers
• Variations: Add more vegetables like carrots or snap peas to the stir-fry for added nutrition.

Photos