Jamaica : Jamaican Pepper Steak

CLICK HERE FOR THE RECIPE I USED

One of the rules I set for myself when starting this project is that I can't make a dish I've eaten before so Jerk Chicken was not an option when it came to Jamaica. And that worked out fine because I found this recipe for pepper steak and one for a Jamaican chicken curry that I will be trying at some point in the future. :)

This was about as difficult as a standard stir-fry to make and I did opt to order the Jamaican all-purpose seasoning that is linked in the article to make it as close to "authentic" as possible. (There are so many versions of this recipe online, I don't know which is the most authentic.)

I have to admit I did skip the step that directs you to separate the meat from the marinade. The marinade actually doesn't contain very much in the way of liquid so it can't just be poured off, one would have to hand remove all of the onions and thyme sprigs. I removed the thyme sprigs and called it good. The onions cooked up just fine along with the meat.

Anyway, this was good and I will have no issue eating the leftovers!

It didn't "WOW" me but it also wasn't disappointing. I can definitely see myself making it again but with a few tweaks. Maybe a little more browning sauce and broth to make a little more sauce, and I might be less cautious with the pepper. I used a serrano instead of the scotch bonnet listed in the recipe and removed the seeds and membrane from it, I probably should've left the seeds in so there was more oomph in the finished product. It was still tasty!