Hot Jamaican Pepper Steak
over Basmati Rice
Cooking time
15 minutes
Servings
2/4
Calories
570 /serving
This saucy sauté has pepper in the sense of sliced sweet pepper tossed with beef strips, but it also has cayenne pepper to fire up jerk seasonings! Plate it over a comforting mound of rice, pre-cooked to save you time and effort.
We will send you:
- 2 Top sirloin beef medallions
- 50g Sliced red onions
- 15ml Minced garlic
- 1 Sweet pepper
- 12g Beef demi-glace
- 227g Pre-cooked basmati rice
- 10g Cornstarch
- 30ml Tomato paste
- 10g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Total Fat
20 g
Saturated Fat
7 g
Sodium
480 mg
Total Carb
57 g
Sugars
8 g
Protein
38 g
Fibre
3 g
Preparation
Mise en place
- Halve, core and thinly slice the sweet pepper lengthwise.
- Pat the steaks dry and thinly slice; season with a drizzle of oil, ½ the spices and S&P.
- In a small bowl, combine the cornstarch and ¼ cup water (double for 4 portions); stir until no clumps remain.
Make the pepper steak
- In a large pan, heat a drizzle of oil on medium.
- Add the sweet pepper and onions. Sauté, 2 to 3 min., until crisp-tender; season with the remaining spices (add ½ for medium spicy) and S&P.
- Add the steaks*, tomato paste and garlic. Cook, stirring often, 2 to 3 min., until cooked through and the pepper is tender.
- Add the cornstarch mixture and demi-glace. Cook, stirring often, 1 to 2 min., until the sauce has thickened.
Warm the rice
- Poke small holes in the bag of rice.
- Microwave, 1 ½ to 2 min., until heated through.
Plate your dish
- Divide the rice between your plates.
- Top with the pepper steak. Bon appétit!
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*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
