From Tough to Tender: Jamaican Pepper Steak Done Right

Not all steak is tender—but with the right prep, it can be. In this video, I’ll show you how to take a tougher cut like sirloin tip and turn it into a juicy, flavorful Jamaican pepper steak.

We’ll talk slicing techniques, gentle marinades, high-heat searing, and how to build up that rich, savory sauce loaded with sweet peppers, aromatics, and a hint of scotch bonnet.

You’ll also hear a little about how Chinese cooking influenced Jamaican classics like this one—from soy sauce in our stews to wok-style techniques with local flair.

This recipe works with a variety of steak cuts, and you don’t need a wok or anything fancy. Just good prep, bold seasoning, and a hot pan.

Serve it up with white rice or rice and peas—either way, it’s full of flavor.

Videos to watch:
Traditional Jamaican Brown stew Chicken: https://youtu.be/NPzQPU9XgPA
Super Flakey Beef Patty: https://youtu.be/cOuHGY2fV4o
Jerk Marinade: https://youtu.be/buq4Bbpe-RY
Homemade Browning: https://youtu.be/mk-z1AktxZI

INGREDIENTS LIST

Steak & Marinade:
~1½ lb sirloin tip (or steak of choice)
½ tbsp chopped garlic
½ tbsp grated ginger
1½ tbsp all-purpose seasoning
2 tsp freshly ground allspice
Salt (to taste)
Black pepper (to taste)
¼ cup soy sauce
1 tbsp homemade browning (optional but adds color and smoky flavor)

For Browning the Steak:
Splash of oil (for searing)

Vegetables & Aromatics:
1 tbsp chopped garlic (for sautéing)
½ cup sliced onion (about 1 medium onion)
1 cup sliced carrot (cut thick)
1½ to 2 cups sweet pepper (green, red, yellow – your choice)
Scotch bonnet slices (to taste, added at the end)
Chopped scallion greens (for garnish)

Sauce:
1 cup water
½ cup soy sauce (or dark soy sauce for deeper color)
½ cup tomato ketchup
1½ tbsp oyster sauce
2 tbsp cornstarch (plus extra if needed for thickening)
IMPORTANT: Salt levels can vary based on the brand of soy sauce, browning, or oyster sauce you’re using. Start with less and taste as you go. It’s easier to add more than to fix too much!
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