Jamaican-style beef and pepper stir fry
Jazz-up your weekday stir fry with rib-eye strips in a jerk marinade, a trio of peppers and herb-heavy green seasoning.
Ingredients
For the beef
- 250g/9oz rib-eye steak, sliced
- 1–2 tbsp jerk seasoning
- 2 tsp smoked paprika
- 1 tbsp onion powder
For the stir fry
- 1 tbsp olive oil
- 1 red onion, chopped
- ½ red pepper, slice into strips
- ½ green pepper, sliced into strips
- ½ yellow pepper, sliced into strips
- 1 small piece scotch bonnet chilli
- 3 garlic cloves, chopped
- 1 tbsp chopped fresh root ginger
- ½ tbsp chopped fresh thyme
- 2 tbsp honey
- 1 tbsp tomato ketchup
- 1 tbsp Worcestershire sauce
- cooked rice, to serve
For the green seasoning
- ½ bunch fresh coriander
- ½ bunch fresh parsley
- ½ bunch fresh chives
- 3 garlic cloves, peeled
- 2 tbsp vegetable oil
- 2 green chillies, chopped
- 1 bunch spring onions, chopped
- 1 green pepper, deseeded and chopped
- 2 limes, juice only
- 1 tsp freshly ground black pepper
Method
Toss the beef slices and seasoning ingredients in a large bowl. Set to one side for a few hours, or overnight.
Set a large frying pan over a high heat. Add the olive oil and, once hot, place the marinated beef into the pan and fry for 2–3 minutes to cook the outside. Remove and set aside.
Tip the oil out of the steak pan (discard it), then add the red onion, peppers and scotch bonnet chilli. Sauté for 15 minutes until soft.
Meanwhile, to make the green seasoning, put all the ingredients into a blender or food processor and blend until smooth. Set aside.
When the veggies are soft, add the garlic, ginger, thyme and 4 tablespoons of the green seasoning to the pan. Stir in the honey, ketchup, Worcestershire sauce and finally the beef. Check the seasoning and serve with cooked rice.
