Pepper steak is a classic dish that brings bold flavors and tender beef together in a simple yet satisfying meal. Our kosher pepper steak recipe keeps all the savory goodness while following kosher guidelines, making it perfect for anyone looking to enjoy this hearty dish without compromise.
We love how quickly this recipe comes together, making it ideal for busy weeknights or casual dinners. The combination of fresh bell peppers, onions, and a rich peppery sauce creates a perfect balance that’s both comforting and exciting.
Whether you’re new to kosher cooking or a seasoned pro, this pepper steak recipe is a great addition to your meal rotation. Let’s dive into how to make a delicious kosher pepper steak that’s sure to become a family favorite.
Ingredients
To prepare our Kosher Pepper Steak, we gather fresh kosher ingredients that ensure both flavor and adherence to dietary laws. Below are the categorized components to help you prepare each part of the dish with precision.
For the Steak
- 1 ½ pounds kosher beef sirloin steak, thinly sliced against the grain
- 1 tablespoon vegetable oil (for searing)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Pepper Sauce
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup kosher beef broth
- 2 tablespoons low sodium soy sauce (ensure kosher certification)
- 1 tablespoon Worcestershire sauce (kosher version)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1 teaspoon freshly ground black pepper (for bold peppery flavor)
- 1 tablespoon vegetable oil
Optional Garnishes
- Chopped fresh parsley or scallions for brightness
- A sprinkle of toasted sesame seeds for texture
- Lemon wedges for a zesty twist
| Ingredient Category | Main Components | Notes |
|---|---|---|
| Steak | Kosher beef sirloin, salt, pepper, oil | Thinly sliced for tenderness |
| Pepper Sauce | Bell peppers, onion, garlic, broth, soy sauce, Worcestershire, pepper, cornstarch slurry, oil | Use kosher-certified sauces |
| Garnishes | Parsley, scallions, sesame seeds, lemon wedges | Optional for flavor and presentation |
Pro Tip: Always verify kosher certification on processed ingredients like soy and Worcestershire sauce to maintain the dish’s authenticity.
Tools and Equipment
To prepare our Kosher Pepper Steak flawlessly, having the right tools and equipment is essential. Each piece ensures precision and ease during cooking while maintaining the integrity of the kosher guidelines.
Essential Kitchen Tools
- Sharp Chef’s Knife: For slicing the kosher beef sirloin and chopping fresh bell peppers and onions cleanly without bruising.
- Cutting Board: A dedicated cutting board helps maintain hygiene and prevent cross-contamination. Using separate boards for meat and vegetables is advisable.
- Large Skillet or Cast Iron Pan: Choose a heavy-bottom pan capable of handling high heat to sear the steak to perfection and to cook the pepper sauce evenly.
- Tongs: For flipping and handling the steak without piercing it, preserving juices and flavor.
- Measuring Spoons and Cups: Accurate measurement of kosher-certified sauces and spices is critical for balancing the pepper sauce flavors.
Additional Helpful Equipment
| Tool | Purpose |
|---|---|
| Wooden Spoon | Stirring the sauce gently without scratching the pan surface |
| Garlic Press | Efficiently extracts fresh garlic flavor |
| Stove or Cooktop | Provides adjustable heat essential for searing and simmering |
| Serving Platter | To offer the finished Kosher Pepper Steak attractively |
Pro Tip
“Investing in quality cookware like a cast iron skillet can enhance the searing process, providing that perfect caramelization on the kosher beef sirloin– key to a rich, flavorful pepper steak.”
By ensuring we have these tools ready and at hand, the process becomes streamlined and enjoyable, letting us focus on crafting a delicious and authentic Kosher Pepper Steak.
Prep Work
Getting the foundation right is crucial for perfecting our Kosher Pepper Steak Recipe. Let’s carefully prepare each component to ensure a balanced and flavorful dish.
Preparing the Steak
First, we choose kosher beef sirloin for its tenderness and flavor. Follow these steps:
- Trim any excess fat or silver skin to prevent chewiness.
- Slice the steak against the grain into strips about 1/2 inch thick. This helps ensure tenderness.
- Pat dry the strips with paper towels to promote a proper sear.
- Season with kosher salt and freshly ground black pepper. This simple seasoning enhances the natural beef flavor and sets the stage for the pepper sauce.
Chopping Vegetables
Our fresh vegetables bring vibrant colors and textures to the dish. Use the following process:
| Vegetable | Preparation | Tips |
|---|---|---|
| Bell Peppers | Core, seed, slice into thin strips | Use a mix of colors for visual appeal |
| Onions | Peel, slice into thin half-moons | Sweet onions balance pepper’s heat |
| Garlic | Peel, finely mince | Use fresh for best aroma and flavor |
Take care to slice the vegetables evenly to ensure uniform cooking and a balanced bite in every mouthful.
Making the Sauce Mixture
The pepper sauce is the heart of the recipe. Prepare it as follows:
- In a small bowl, combine:
- 2 tablespoons kosher soy sauce
- 1 tablespoon Worcestershire sauce (ensure kosher certification)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch (for thickening)
- 1/2 cup beef broth (kosher-certified)
- Whisk thoroughly until the cornstarch is fully dissolved to create a smooth sauce base.
- Set aside until ready to add, allowing the flavors to meld.
This step ensures our pepper steak sauce will coat the beef and vegetables perfectly with its bold and savory profile.
Cooking Instructions
We will guide you step-by-step through the process of creating our Kosher Pepper Steak, ensuring every element comes together perfectly for a flavorful and tender dish.
Searing the Steak
- Preheat your skillet or cast iron pan over medium-high heat until hot. This step is crucial for a perfect sear.
- Add 1–2 tablespoons of vegetable oil to the pan. Let it shimmer before adding the steak.
- Place the seasoned kosher beef sirloin slices carefully in the pan in a single layer. Avoid overcrowding.
- Sear each side for 2-3 minutes until a rich brown crust forms. This locks in the juices and enhances flavor.
- Remove the steak from the pan and set it aside on a plate. Tent loosely with foil to keep warm while we cook the vegetables.
Cooking the Vegetables
- In the same skillet, add an additional tablespoon of oil if needed.
- Toss in sliced bell peppers and onion wedges. Stir frequently over medium heat.
- Cook for about 5 minutes until peppers soften but remain vibrant, and onions become translucent.
- Add minced garlic and sauté for 1 more minute until fragrant but not browned.
- Remove the vegetables from the skillet and set them aside with the steak.
Preparing the Pepper Sauce
- In a bowl, whisk together the following ingredients to make a smooth sauce:
| Ingredient | Measurement |
|---|---|
| Kosher soy sauce | 1/4 cup |
| Worcestershire sauce (kosher-certified) | 1 tablespoon |
| Ground black pepper | 1 1/2 teaspoons |
| Cornstarch | 2 teaspoons |
| Beef broth (kosher) | 1 cup |
- Pour the sauce mixture into the hot skillet.
- Stir continuously and bring the sauce to a gentle boil to thicken, about 2-3 minutes.
- Return the seared steak and cooked vegetables to the skillet.
- Toss well to coat evenly in the sauce. Let everything heat together for 1-2 minutes.
- Serve hot garnished with freshly cracked black pepper or optional parsley.
By following these clear steps we achieve a perfectly seared, vibrant, and richly flavored Kosher Pepper Steak that highlights both the meat and the bold pepper sauce.
Assembly and Serving
To achieve the perfect finish for our Kosher Pepper Steak, careful assembly and thoughtful serving elevate the dish. Let’s seamlessly combine the components and present this flavorful meal with style.
Combining Steak and Sauce
- Return the seared steak strips to the skillet once the pepper sauce has thickened and developed its rich texture.
- Add the sautéed bell peppers and onions carefully back into the pan, ensuring even distribution around and on top of the steak.
- Toss everything gently using tongs or a wooden spoon to coat the beef and vegetables thoroughly in the glossy, pepper-infused sauce.
- Simmer together for 2-3 minutes on low heat to allow all flavors to meld perfectly while keeping the steak tender.
- Taste and adjust seasoning with additional kosher salt or freshly cracked black pepper if needed to intensify the signature peppery kick.
- Remove from heat and let the dish rest for a moment; this helps retain juices and enhances overall flavor.
Serving Suggestions
To complement our delicious Kosher Pepper Steak, consider these serving ideas that bring balance and elevate your dining experience:
| Serving Option | Description |
|---|---|
| Steamed White Rice | Classic and neutral, soaks up the bold pepper sauce beautifully. |
| Herbed Quinoa | Adds a nutty flavor and texture while keeping the dish light and nutritious. |
| Roasted Potatoes | Crispy contrast to tender steak; perfect for a heartier meal. |
| Steamed Asparagus | Fresh and crisp vegetable side to add brightness and color to the plate. |
| Challah Bread | A kosher staple, ideal for sopping up extra sauce and adding a soft, slightly sweet note. |
For plating: Arrange the steak strips centrally with peppers and onions layered on top. Spoon extra sauce over the dish to highlight the peppery richness. Garnish with freshly ground black pepper or a sprinkle of chopped parsley for a pop of color and flavor.
Make-Ahead Tips
To enjoy our Kosher Pepper Steak Recipe with minimal effort on busy days, proper make-ahead strategies are essential. Here are key tips to help us streamline preparation while preserving flavor and texture.
Prep the Steak and Vegetables in Advance
- Slice the kosher beef sirloin against the grain, season lightly with kosher salt and freshly ground black pepper, then store in an airtight container.
- Chop the bell peppers and onions, and mince the garlic. Keep these in separate sealed containers or resealable bags in the refrigerator.
- This separation prevents moisture mixing, maintaining the vibrant color and crispness of vegetables.
Make the Pepper Sauce Ahead
- Whisk together the kosher soy sauce, Worcestershire sauce, black pepper, cornstarch, and beef broth as directed.
- Store the sauce mixture in a tightly sealed jar or container in the fridge for up to 2 days.
- Before cooking, give the sauce a quick stir to recombine any settled cornstarch.
Timing and Storage Table
| Make-Ahead Step | Preparation Time | Storage Duration | Storage Method |
|---|---|---|---|
| Sliced and seasoned steak | 10 minutes | Up to 24 hours | Airtight container |
| Chopped vegetables | 15 minutes | Up to 48 hours | Refrigerated sealed bag |
| Prepared pepper sauce | 5 minutes | Up to 48 hours | Sealed jar/container |
Tips for Reheating and Assembly
- When ready to cook, preheat the skillet to high heat to ensure a proper sear on the prepped steak.
- Add vegetables directly to the hot pan to maintain their texture and bright appearance.
- Pour in the pre-made pepper sauce and stir constantly until it thickens and coats the ingredients evenly.
- Combining all components immediately before serving locks in the freshness and rich flavors we aim for in our kosher pepper steak.
“Preparing components in advance not only saves time but enhances the overall cooking experience by letting us focus on perfecting each flavor.”
Following these Make-Ahead Tips ensures a quick, efficient, and delicious meal whenever we crave our classic kosher pepper steak.
Storage and Reheating
Proper storage and reheating techniques are essential to maintain the flavors and texture of our Kosher Pepper Steak Recipe. By following these steps, we ensure the dish stays fresh and delicious for multiple servings.
Storage Guidelines
- Allow the pepper steak to cool to room temperature before refrigerating.
- Transfer the leftover steak, vegetables, and sauce into an airtight container to preserve moisture and flavor.
- Store the container in the refrigerator for up to 3 to 4 days.
If you want to extend the shelf life:
- Place the cooled pepper steak in a freezer-safe container or heavy-duty freezer bag.
- Freeze promptly for up to 2 months to maintain optimal taste and texture.
- Label the container with the date to keep track of freshness.
| Storage Method | Container Type | Maximum Storage Time | Ideal Temperature |
|---|---|---|---|
| Refrigerator | Airtight container | 3 to 4 days | 40°F (4°C) or below |
| Freezer | Freezer-safe container | Up to 2 months | 0°F (-18°C) or below |
Reheating Instructions
To reheat our Kosher Pepper Steak without compromising tenderness or flavor, we recommend the following methods:
Stovetop Method (Recommended)
- Place the pepper steak and sauce in a large skillet or sauté pan.
- Heat over medium-low heat, stirring occasionally.
- Add a splash of beef broth or water if the sauce seems too thick.
- Heat until warmed through, about 5 to 7 minutes, avoiding high heat to prevent drying out the beef.
- Serve immediately for best texture and taste.
Microwave Method
- Transfer a portion of the pepper steak to a microwave-safe dish.
- Cover loosely with a microwave-safe lid or damp paper towel to retain moisture.
- Microwave on medium power in 30-second intervals.
- Stir gently after each interval until heated evenly.
- Let it rest for a minute before serving.
Pro Tip:
“Reheating slowly and gently helps preserve the tenderness of the beef and the vibrancy of the sautéed peppers and onions, ensuring every bite of our Kosher Pepper Steak tastes freshly made.”
Following these techniques ensures your Kosher Pepper Steak stays juicy, packed with bold flavors, and ready to enjoy anytime.
Conclusion
This kosher pepper steak recipe offers a flavorful and satisfying meal that fits perfectly into our busy lives. With the right ingredients, tools, and preparation, it’s easy to bring bold, comforting flavors to the table while respecting kosher dietary laws.
By planning ahead and following simple storage tips, we can enjoy this dish anytime without compromising taste or texture. Whether for a weeknight dinner or a special occasion, this recipe is sure to become a staple in our kitchens.
Frequently Asked Questions
Is kosher pepper steak easy to prepare for beginners?
Yes, the kosher pepper steak recipe is straightforward and quick, making it ideal for both novice and experienced cooks. The step-by-step instructions help simplify the process.
What are the key ingredients in kosher pepper steak?
Key ingredients include kosher beef sirloin, fresh bell peppers, onions, garlic, kosher soy sauce, Worcestershire sauce, black pepper, cornstarch, and beef broth.
What kitchen tools are needed to make kosher pepper steak?
Essential tools include a sharp chef’s knife, cutting board, large skillet or cast iron pan, tongs, measuring spoons, and cups. A cast iron skillet is recommended for better searing.
How do I ensure all ingredients are kosher?
Verify kosher certification on processed ingredients like sauces and Worcestershire sauce to maintain the dish’s authenticity and adhere to kosher dietary laws.
Can I prepare components of the dish in advance?
Yes! You can slice and season the steak, chop vegetables, and make the sauce ahead of time. Proper storage helps maintain freshness and speeds up weeknight cooking.
How should I store and reheat leftover kosher pepper steak?
Store leftovers in airtight containers in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently on the stovetop for best results, or use a microwave if needed.
What are some serving suggestions for kosher pepper steak?
Serve with steamed white rice, herbed quinoa, roasted potatoes, steamed asparagus, or challah to complement the bold flavors and create a complete meal.
How do I achieve tender and flavorful steak?
Trim excess fat, slice beef against the grain, season with kosher salt and black pepper, then sear in a hot skillet to lock in juices and enhance flavor.
Can I customize the vegetables in this recipe?
Yes, the recipe encourages using a colorful mix of bell peppers and sweet onions for the best taste and texture, but you can add other kosher-friendly vegetables if desired.
What is the best way to thicken the pepper sauce?
The pepper sauce is thickened using cornstarch mixed with beef broth and seasonings, whisked and cooked in the skillet until it reaches a rich, savory consistency.