Jamaican Pepper Steak

Name: Jamaican Pepper Steak
Yield: Serves 4
Cuisine: Latin America & Caribbean, Asia, Chinese, Caribbean
Ingredients: 1 (1¼-pound), boneless strip steak, trimmed; 1 tablespoon, water; ¼ teaspoon, baking soda; 4 teaspoons, cornstarch, divided; 1 tablespoon, dark soy sauce; 1 teaspoon, pepper, divided; ½ teaspoon, table salt; 2 cups, beef broth; 2 tablespoons, Worcestershire sauce; 2 tablespoons, oyster sauce; 1 teaspoon, packed brown sugar; ½ teaspoon, garlic powder; ½ teaspoon, onion powder; 2 tablespoons plus 2 teaspoons, vegetable oil, divided; 2 tablespoons, dark rum or brandy; ½ , large red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; ½ , large yellow bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; ½ , large green bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 3 , scallions, cut into 2-inch pieces; 5 , garlic cloves, sliced; 1 teaspoon, whole allspice berries, coarsely ground; ½ teaspoon, grated fresh ginger; ½ teaspoon, minced fresh thyme; ½ teaspoon minced, Scotch bonnet chile

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Appears in Cook's Illustrated March/April 2023

Main Courses

Latin America & Caribbean

There's no clearer snapshot of Jamaican Chinese cooking than pepper steak: the beef-and–bell pepper stir-fry lavished with heady seasonings and brown gravy.

SERVES4

TIME1¼ hours, plus 1 hour marinating

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WHY THIS RECIPE WORKS

There's no clearer snapshot of Jamaican Chinese cooking than pepper steak: the beef-and–bell pepper stir-fry lavished with heady seasonings and brown gravy. Briefly soaking the meat in a baking soda solution raised its pH, which helped it h...

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