Pepper steak is a classic dish loved for its bold flavors and tender beef strips. When made kosher, it offers a delicious twist that respects dietary laws without sacrificing taste. We’ve crafted a recipe that’s simple, flavorful, and perfect for any weeknight dinner.
This kosher version uses fresh bell peppers, savory spices, and a rich sauce that brings everything together beautifully. Whether you’re new to kosher cooking or looking to add variety to your meals, this pepper steak recipe is a must-try. Let’s dive into making a dish that’s both satisfying and easy to prepare.
Ingredients
To prepare our Kosher Pepper Steak, we carefully select each component to ensure it meets kosher standards and enhances the dish’s bold flavor. Below we break down the essential ingredients into categories for clarity and ease.
Kosher Meat Selection
We recommend using kosher-certified beef flank steak or sirloin for their tenderness and rich taste. The beef should be thinly sliced against the grain for optimal texture and quick cooking. Always verify kosher certification on the packaging to maintain dietary compliance.
| Ingredient | Quantity | Notes |
|---|---|---|
| Kosher-certified beef flank steak or sirloin | 1 pound (450g) | Thinly sliced against grain |
Vegetables and Seasonings
Fresh vegetables contribute vibrant color and depth of flavor. We use a classic trio of bell peppers combined with savory onions and garlic to complement the beef.
- 2 large bell peppers (red, yellow, or green), thinly sliced
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon vegetable or olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Marinade Components
The marinade infuses the beef with a savory umami boost while tenderizing it. Balanced sweetness and acidity create a rich sauce that clings perfectly to each tender strip.
- 1/4 cup low-sodium soy sauce (ensure kosher certification)
- 2 tablespoons dark brown sugar or honey
- 1 tablespoon apple cider vinegar or kosher wine vinegar
- 1 teaspoon cornstarch (for thickening)
- 1/4 cup cold water
Optional Garnishes
To elevate the presentation and add fresh finishing touches, consider the following:
- Chopped fresh parsley or cilantro
- Toasted sesame seeds
- Thinly sliced scallions
Equipment Needed
To prepare our Kosher Recipe for Pepper Steak efficiently and effortlessly, having the right equipment is essential. Below is a detailed list of tools that will ensure every step from searing the beef to simmering the sauce is seamless.
Essential Cookware and Utensils
- Large Skillet or Cast Iron Pan
Use a heavy-bottomed skillet or cast iron pan to achieve a perfect sear on the beef strips, locking in flavor while maintaining tenderness.
- Sharp Chef’s Knife
Essential for slicing the kosher-certified beef thinly against the grain for optimal texture and cutting the fresh vegetables uniformly.
- Cutting Board
Preferably a sturdy wooden or plastic board designated for meat and vegetables separately to maintain kosher practices.
- Mixing Bowls
One medium bowl for marinating the beef and another for tossing vegetables or mixing the sauce ingredients.
- Measuring Spoons and Cups
Accurate measurement is key to balancing the marinade and sauce flavors with ingredients like low-sodium soy sauce and dark brown sugar.
- Tongs or Silicone Spatula
Helpful for flipping the beef strips without piercing the meat, preserving juices and tenderness.
- Whisk
For blending the marinade and sauce ingredients smoothly before adding to the skillet.
Optional but Helpful Tools
- Garlic Press
Speeds up mincing garlic evenly, boosting aromatic depth.
- Serving Platter or Dish
To present the finished pepper steak invitingly.
| Equipment | Purpose |
|---|---|
| Large Skillet or Cast Iron Pan | Sear beef strips and cook vegetables |
| Sharp Chef’s Knife | Thinly slice beef and chop vegetables |
| Cutting Board | Prep vegetables and beef separately |
| Mixing Bowls | Marinate beef and toss sauce ingredients |
| Measuring Spoons/Cups | Accurately measure marinade and sauce components |
| Tongs or Silicone Spatula | Flip beef strips without piercing |
| Whisk | Blend marinade and sauce smoothly |
| Garlic Press (optional) | Evenly mince garlic |
| Serving Platter | Present the dish attractively |
Using the correct equipment not only respects the kosher preparation requirements but also guarantees the authentic pepper steak experience we aim to deliver in this recipe.
Preparation
To create our Kosher Recipe for Pepper Steak, careful preparation ensures each ingredient shines. Follow these essential steps to prepare the steak, vegetables, and marinade perfectly.
Preparing the Steak
- Select kosher-certified beef flank steak or sirloin for tender, flavorful results.
- Using a sharp chef’s knife, slice the steak thinly against the grain into strips approximately ¼ inch thick. This technique helps in achieving a tender bite.
- Place the beef strips in a large mixing bowl and pat dry with paper towels to remove excess moisture. This will help the marinade adhere better and promote even searing.
Preparing the Vegetables
- Wash and dry the fresh bell peppers thoroughly. Choose a mix of red, yellow, and green for vibrant color.
- Remove the stems, seeds, and membranes from the bell peppers, then slice them into thin strips about ¼ inch wide.
- Peel and thinly slice one medium-sized onion.
- Mince 2 cloves of garlic finely to release maximum flavor.
- Set the prepared vegetables aside separately to streamline the cooking process.
Making the Marinade
We craft a balanced marinade that complements the beef’s richness while enhancing the overall umami.
- In a clean bowl, combine the following ingredients:
| Ingredient | Measurement |
|---|---|
| Low-sodium soy sauce | ½ cup |
| Dark brown sugar or honey | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Freshly ground black pepper | 1 teaspoon |
| Minced garlic | 2 cloves (from vegetable prep) |
| Grated ginger (optional) | 1 teaspoon |
- Whisk the ingredients vigorously to dissolve the sugar or honey fully.
- Pour the marinade over the sliced beef strips in the mixing bowl.
- Toss the meat gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the beef.
By carefully preparing the steak, vegetables, and marinade, we set the foundation for an authentic and delicious kosher pepper steak experience.
Cooking Instructions
Follow these clear, precise steps to create our Kosher Recipe for Pepper Steak that balances flavor and tradition. We will guide you through marinating, cooking, preparing the sauce, and finishing the dish for an irresistible meal.
Marinating the Steak
To maximize tenderness and depth of flavor, marinate the kosher-certified beef as follows:
- Place thinly sliced flank steak or sirloin in a bowl.
- Add 1/4 cup low-sodium kosher soy sauce, 2 tablespoons dark brown sugar or honey, 1 tablespoon apple cider vinegar, and 1 teaspoon grated ginger (optional).
- Stir to coat the beef evenly.
- Cover and refrigerate for at least 30 minutes or up to 2 hours.
This marinade will infuse the beef with the signature umami and subtle sweetness that defines our pepper steak.
Cooking the Steak
Proper searing locks in juices and ensures a tender bite:
- Heat a large skillet or cast iron pan over medium-high heat.
- Add 1 tablespoon vegetable oil to the hot pan.
- Drain the steak slices from the marinade, reserving the marinade.
- Sear the steak in batches to avoid overcrowding, cooking each side for 2-3 minutes until browned but not fully cooked.
- Remove seared steak to a plate and set aside.
Preparing the Pepper Sauce
The sauce marries the savory elements with fresh vegetables and spices:
- In the same pan, add 1 tablespoon oil if needed.
- Sauté 1 sliced large onion, 3 minced garlic cloves, and 3 sliced bell peppers (red, green, yellow for color).
- Cook for 5-6 minutes until vegetables are tender but crisp.
- Pour in the reserved marinade along with 1/2 cup beef broth.
- Stir in 1 teaspoon cornstarch dissolved in 1 tablespoon cold water to thicken.
- Simmer sauce for 3-4 minutes until it thickens and glazes the vegetables.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Onion | 1 large, sliced | Adds sweetness |
| Garlic | 3 cloves, minced | Adds depth |
| Bell peppers | 3 mixed colors, sliced | Brightness & crunch |
| Reserved marinade | From steak marinade | Base flavor |
| Beef broth | 1/2 cup | Sauce body |
| Cornstarch + water | 1 tsp + 1 tbsp | Thickening agent |
Combining Steak and Sauce
Bring all elements together for the perfect kosher pepper steak plate:
- Return the seared steak slices to the skillet with the thickened pepper sauce.
- Toss gently but thoroughly over medium heat for 2 minutes to reheat and coat the beef.
- Remove from heat and garnish optionally with toasted sesame seeds or fresh chopped parsley.
Serve hot with steamed rice or potato kugel to enjoy the full, rich flavors of our authentic Kosher Recipe for Pepper Steak.
Serving Suggestions
To fully enjoy our Kosher Pepper Steak, pairing it with complementary sides and thoughtful garnishes enhances the meal’s rich flavors and texture. Here are some serving ideas that bring out the best in this dish.
Classic Accompaniments
- Steamed white or brown rice creates the perfect base to soak up the flavorful pepper sauce. We recommend cooking the rice with a pinch of salt and a drizzle of olive oil to keep the grains fluffy and separate.
- Potato kugel offers a traditional kosher side with a crisp golden crust and soft interior. The mild flavor balances well against the bold pepper steak.
- Quinoa is a nutritious alternative providing a subtle nuttiness that complements the savory sauce while increasing the meal’s protein content.
Vegetable Pairings
- A side of steamed or roasted green beans or asparagus adds a fresh, crunchy contrast.
- Sautéed mushrooms in garlic and kosher-certified olive oil intensify the umami notes and deepen the dish’s flavor layers.
Garnishes to Elevate
Before serving, try these garnishes to enhance presentation and taste:
| Garnish | Purpose | Usage Tips |
|---|---|---|
| Fresh parsley | Adds freshness and color | Finely chop and sprinkle generously |
| Toasted sesame seeds | Introduce subtle nutty flavor | Lightly toast before sprinkling on top |
| Thinly sliced scallions | Provide mild onion crunch | Scatter over dish just before serving |
“The right garnish not only boosts flavor but also makes the dish visually appealing, inviting an appetizing first impression.”
Beverage Pairings
To complement our Kosher Pepper Steak, we suggest:
- A glass of dry red wine such as Cabernet Sauvignon or Merlot to match the beef’s richness.
- For a non-alcoholic option, chilled pomegranate juice or sparkling water with a wedge of lemon refreshes the palate.
Serving Temperature & Presentation
Serve the pepper steak hot and freshly cooked to highlight its tender texture and glossy sauce. Use wide shallow bowls or plates to spread the steak strips and vegetables evenly for a colorful and appetizing presentation. Place the starch side on the side or underneath to catch every drop of the savory sauce.
By thoughtfully pairing sides and garnishes with our Kosher Pepper Steak, we can create a balanced and memorable meal suitable for any occasion.
Make-Ahead Tips
To save time and maximize flavor when preparing our Kosher Recipe for Pepper Steak, we recommend a few simple make-ahead strategies:
1. Marinate the Steak Overnight
Marinating the kosher-certified beef flank or sirloin overnight intensifies the rich umami flavors and tenderizes the meat. Place the thinly sliced steak in a sealed container with the marinade, cover tightly, and refrigerate for 8 to 12 hours. This slow infusion allows the apple cider vinegar and low-sodium soy sauce to deeply penetrate the beef, enhancing both taste and texture.
2. Pre-Chop Vegetables
Slice bell peppers, onions, and mince garlic up to 24 hours in advance. Store them in airtight containers or resealable bags in the refrigerator to maintain freshness and vibrant color. This prep step shortens active cooking time and ensures seamless sautéing during meal assembly.
3. Prepare the Marinade and Sauce Base
Combine the soy sauce, dark brown sugar or honey, apple cider vinegar, and optional grated ginger in a bowl a day ahead. Store in the fridge to let flavors meld. Reserve a small portion before adding beef to use later as the sauce base with beef broth—this shortcut enriches the glaze with minimal effort.
4. Sear Ahead and Reheat
If desired, we can sear the beef strips in advance and keep them refrigerated for up to 24 hours. When ready to serve, reheat gently by combining with the prepared pepper sauce in a skillet over medium heat until warmed through. This method locks in juices and cuts down final cooking time without sacrificing quality.
Storage Guidelines Table
| Component | Storage Time | Storage Method | Notes |
|---|---|---|---|
| Marinated beef | Up to 12 hours | Sealed container, fridge | Best if marinated overnight for tender meat |
| Pre-chopped vegetables | Up to 24 hours | Airtight container, fridge | Maintain color and freshness |
| Marinade and sauce base | Up to 24 hours | Covered bowl, fridge | Flavor improves when rested |
| Sear beef ahead | Up to 24 hours | Airtight container, fridge | Reheat gently with sauce |
“Planning ahead is key to enjoying a vibrant and tender kosher pepper steak with minimal last-minute effort.”
By following these make-ahead tips, we ensure the savory layers of this classic dish develop fully while simplifying your weeknight cooking routine.
Storage and Reheating
Proper storage and reheating of our Kosher Pepper Steak ensure the dish retains its bold flavors and tender texture even after being saved for later meals. Follow these guidelines for the best results.
Storage Tips
- Allow the Pepper Steak to cool to room temperature within two hours of cooking to prevent bacterial growth.
- Transfer the stew into an airtight container to maintain freshness and avoid odors from penetrating.
- Store in the refrigerator for up to 3-4 days or freeze for longer storage up to 3 months.
- When freezing, portion into meal-sized containers or freezer bags for easy thawing.
| Storage Method | Maximum Duration | Container Type | Notes |
|---|---|---|---|
| Refrigerator | 3-4 days | Airtight container | Use shallow containers for quick cooling |
| Freezer | Up to 3 months | Freezer-safe bags or containers | Label with date for tracking |
Reheating Instructions
To retain the rich sauce and juicy steak strips, we recommend gentle reheating techniques:
- Stovetop Method
- Place the Pepper Steak in a skillet over medium-low heat.
- Add a splash of water or broth to loosen the sauce if thickened.
- Stir occasionally to heat evenly, about 5-7 minutes until hot but not boiling.
- Microwave Method
- Transfer to a microwave-safe dish and cover loosely with a microwave-safe lid or wrap.
- Heat on medium power in 1-minute increments, stirring between intervals, until heated throughout.
- Oven Method
- Preheat oven to 325°F (160°C).
- Place Pepper Steak in an oven-safe dish and cover with foil.
- Heat for about 15-20 minutes, stirring halfway to ensure even warmth.
Important Notes on Reheating
- Avoid overheating as it can toughen the beef and cause the sauce to separate.
- Only reheat once to maintain food safety and optimal flavor.
- Serve immediately after reheating to enjoy the dish at its peak.
“Storing and reheating correctly lets us enjoy the authentic bold flavors and tender beef of our Kosher Pepper Steak as if freshly made.“
By following these steps, we ensure our Kosher Pepper Steak remains a delicious, convenient choice for any meal occasion.
Conclusion
Crafting a kosher pepper steak that’s both flavorful and compliant with dietary laws is entirely achievable with the right approach. By focusing on quality ingredients, careful preparation, and thoughtful cooking techniques, we can enjoy a dish that satisfies our taste buds and respects tradition. Whether for a weeknight dinner or a special occasion, this recipe offers a delicious way to bring bold flavors to the table without compromise. With a few simple tips for serving and storage, our kosher pepper steak experience can be just as enjoyable days later. Let’s embrace this recipe as a versatile addition to our culinary repertoire.
Frequently Asked Questions
What makes this pepper steak recipe kosher?
This recipe uses kosher-certified beef and ingredients that comply with Jewish dietary laws, ensuring the dish is appropriate for kosher observance without compromising flavor.
What cut of beef is best for kosher pepper steak?
Kosher-certified flank steak or sirloin, thinly sliced against the grain, provides tenderness and absorbs the marinade well for maximum flavor.
What ingredients are key in this kosher pepper steak?
Fresh bell peppers, onions, garlic, kosher beef, low-sodium soy sauce, dark brown sugar or honey, apple cider vinegar, and optional grated ginger form the core flavors.
How should I prepare the beef for this recipe?
Slice the kosher-certified beef thinly against the grain and marinate it in a mix of soy sauce, brown sugar or honey, and apple cider vinegar to enhance tenderness and taste.
What tools do I need to cook this dish efficiently?
A large skillet or cast iron pan, a sharp chef’s knife, and mixing bowls for marinating and combining ingredients are essential for best results.
Can I make this dish in advance?
Yes, marinate the beef overnight and prep vegetables ahead to save time. You can also sear the beef in advance, making final cooking quicker without losing flavor.
How should I store leftovers?
Cool the dish to room temperature, then store in an airtight container in the fridge for up to 3 days or freeze for longer shelf life.
What’s the best way to reheat kosher pepper steak?
Reheat gently on the stovetop or in a microwave at medium power, stirring occasionally to preserve the beef’s tenderness and the sauce’s quality.
What are good side dishes to serve with kosher pepper steak?
Steamed rice, potato kugel, quinoa, steamed green beans, or sautéed mushrooms complement the rich flavors and create a balanced meal.
Are there suggested garnishes for presentation?
Fresh parsley, toasted sesame seeds, and thinly sliced scallions add flavor and visual appeal, enhancing the overall dining experience.
What beverages pair well with kosher pepper steak?
Dry red wine works well, or non-alcoholic choices like chilled pomegranate juice perfectly complement the dish’s bold flavors.
Why is it important to slice the beef against the grain?
Slicing against the grain shortens muscle fibers, making the meat more tender and easier to chew, which improves the overall texture of the dish.