Pepper steak is a classic dish that brings bold flavors and satisfying textures to the table. Our kosher pepper steak recipe stays true to tradition while ensuring it meets kosher dietary guidelines. It’s a perfect weeknight meal that’s quick to prepare yet packed with savory goodness.
We love how tender strips of beef combine with crisp bell peppers and a rich, peppery sauce to create a dish that’s both comforting and exciting. Whether you’re cooking for family or guests, this recipe delivers a flavorful punch without any fuss. Let’s dive into making this kosher-friendly favorite that’s sure to become a staple in your kitchen.
Ingredients
To create an authentic and delicious Kosher Pepper Steak, selecting the right ingredients is essential. Below we break down the key components so we can easily gather everything needed for this flavorful dish.
Kosher Beef Selection
Choosing the proper cut of kosher beef ensures tenderness and rich flavor in our pepper steak. We recommend:
- 1 pound of kosher-certified sirloin steak
Trimmed and thinly sliced against the grain - Alternatively, flank steak or ribeye can be used for varied texture.
These cuts have the perfect balance of leanness and marbling to cook quickly while remaining juicy.
Vegetables and Aromatics
Fresh vegetables and aromatics build the base of our savory sauce and add vibrant color and crunch. We use:
- 2 large bell peppers (preferably one red and one green), julienned
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
These vegetables add a crisp texture and aromatic depth that compliment the beef and enhance the overall flavor.
Sauces and Seasonings
To achieve the characteristic rich and savory sauce, we gather kosher-friendly seasonings:
| Ingredient | Quantity | Notes |
|---|---|---|
| Soy sauce (kosher) | ¼ cup | Use low sodium for controlled saltiness |
| Worcestershire sauce (kosher) | 1 tablespoon | Adds umami and depth |
| Beef broth (kosher) | ½ cup | Preferably homemade or certified |
| Cornstarch | 1 tablespoon | For thickening sauce |
| Black pepper, freshly ground | 1 teaspoon | Adds heat and signature flavor |
| Salt | To taste | Use sparingly due to soy sauce salt |
| Olive oil or vegetable oil | 2 tablespoons | For sautéing beef and vegetables |
By using these kosher-certified sauces and precise seasonings, we guarantee an authentic taste that aligns perfectly with kosher dietary laws while delivering bold flavor.
Equipment Needed
To prepare our kosher pepper steak recipe efficiently and achieve the best results, having the right equipment is essential. Below is a detailed list of the tools we will use step-by-step to cook this flavorful dish.
Essential Cookware
- Large Skillet or Cast Iron Pan
Use a heavy-bottomed skillet or cast iron pan for even heat distribution and to get a perfect sear on the steak slices. This helps develop the rich caramelization needed for flavor depth.
- Mixing Bowls
At least two bowls: one for marinating the steak and one for combining the sauce ingredients.
- Cutting Board
A sturdy cutting board provides a safe surface for slicing the sirloin and chopping vegetables evenly.
- Sharp Chef’s Knife
A sharp knife is crucial to slice the steak thinly and cut the bell peppers and onions into consistent strips.
Preparation and Cooking Tools
- Measuring Spoons and Cups
Accurate measurements ensure kosher sauces and seasonings balance perfectly for the sauce.
- Wooden Spoon or Silicone Spatula
Useful for stirring the sauce and tossing ingredients in the pan without damaging the skillet surface.
- Small Whisk
Ideal for blending cornstarch and broth slurry smoothly before adding it to the pan to thicken the sauce.
- Tongs
Perfect for flipping and stirring the steak strips gently without piercing the meat.
Optional but Recommended
- Instant-Read Meat Thermometer
Helps check the steak’s doneness precisely, ensuring tender, juicy results without overcooking.
- Grater or Microplane
Useful when freshly grating ginger or garlic to maximize flavor infusion.
Equipment Summary Table
| Equipment | Purpose |
|---|---|
| Large Skillet or Cast Iron Pan | Even cooking and steak searing |
| Mixing Bowls | Marinating steak and mixing sauce |
| Cutting Board | Safe and stable chopping surface |
| Sharp Chef’s Knife | Precise slicing of steak and vegetables |
| Measuring Spoons & Cups | Accurate seasoning and sauce preparation |
| Wooden Spoon/Silicone Spatula | Gentle stirring during cooking |
| Small Whisk | Smooth cornstarch slurry preparation |
| Tongs | Handling steak strips |
| Instant-Read Meat Thermometer (optional) | Checking steak doneness |
| Grater/Microplane (optional) | Fresh ginger and garlic preparation |
Having this equipment ready before we start cooking our kosher pepper steak ensures a smooth process and lets us focus on getting every flavor just right.
Preparation
To craft the perfect Pepper Steak Recipe Kosher, careful and efficient preparation ensures rich flavors and optimal texture. Let’s break down the prep work into manageable steps.
Preparing the Beef
We start with kosher-certified sirloin steak, trimmed of excess fat and sliced thinly against the grain. This technique maximizes tenderness and absorbs the sauce flavors better.
- Pat the steak dry with paper towels to ensure a proper sear.
- Slice into strips about ¼ inch thick and 2-3 inches long for even cooking.
- Marinate briefly if desired, using kosher soy sauce and a splash of olive oil.
Tip: Use tongs to handle the beef to maintain coating and keep fingers safe.
Chopping the Vegetables
Fresh vegetables provide essential crunch and color to our kosher pepper steak.
- Slice bell peppers into thin strips about ½ inch wide to balance tenderness and bite.
- Peel and slice one medium onion into rings or half-moons for caramelization.
- Mince 2 cloves of garlic finely and grate 1 teaspoon of fresh ginger for a zesty aroma.
Important: Keep vegetables uniform in size for simultaneous cooking and consistent texture.
Measuring the Sauces and Spices
Accurate measurement of liquids and spices guarantees the bold yet balanced flavor fundamental to this kosher dish.
| Ingredient | Measurement | Purpose |
|---|---|---|
| Kosher soy sauce | ⅓ cup | Salty umami base |
| Kosher Worcestershire | 2 tablespoons | Adds depth and subtle tang |
| Beef broth (kosher) | ½ cup | Builds rich savory sauce |
| Cornstarch | 2 teaspoons | Thickens the sauce for perfect consistency |
Use measuring spoons and cups for precision. Whisk these ingredients together in a small bowl until smooth before adding to the skillet. This ensures even distribution of flavor and seamless sauce thickening.
Cooking Instructions
Let’s master our kosher pepper steak by following precise steps that maximize flavor and tenderness. We break down the process into searing, stir-frying, and simmering for perfect results.
Searing the Beef
- Preheat your large skillet or cast iron pan over medium-high heat until it is thoroughly hot.
- Lightly oil the pan with a teaspoon of kosher-certified olive oil to prevent sticking.
- Add the thinly sliced kosher sirloin steak in a single layer, avoiding overcrowding to ensure proper searing.
- Let the beef sear undisturbed for about 2 minutes until the edges brown beautifully.
- Flip the slices and sear the other side for an additional 1 to 2 minutes.
- Quickly remove the beef from the pan to a warm plate to avoid overcooking; it will finish cooking later.
Stir-Frying the Vegetables
- In the same skillet, add a teaspoon of oil if necessary and heat it over medium heat.
- Toss in the sliced onions and bell pepper strips.
- Stir-fry for 3 to 4 minutes until the vegetables turn slightly tender but remain crisp.
- Add the minced garlic and grated ginger last, stirring constantly for 30 seconds to release their aromatic oils.
- Season lightly with kosher salt and freshly ground black pepper to enhance the natural flavors.
Combining Ingredients and Simmering
- Return the seared beef to the skillet with the vegetables.
- Pour in the prepared kosher-friendly sauce mixture consisting of soy sauce, Worcestershire sauce, beef broth, and the cornstarch slurry.
- Stir gently to coat the beef and vegetables evenly in the sauce.
- Bring the mixture to a gentle simmer over medium-low heat.
- Cook uncovered for 3 to 5 minutes, stirring occasionally, until the sauce thickens and glazes the steak beautifully.
- Taste and adjust seasoning as needed with additional kosher salt or pepper.
| Step | Time Needed | Key Action |
|---|---|---|
| Searing beef | 3 to 4 minutes | Brown steak edges |
| Stir-frying vegetables | 4 to 5 minutes | Slightly tender, crisp |
| Simmering sauce | 3 to 5 minutes | Thicken and glaze steak |
This method ensures our kosher pepper steak perfectly balances tender beef and crisp vegetables coated in a rich savory sauce.
Serving Suggestions
To enjoy our Pepper Steak Recipe Kosher at its best, pairing it with complementary sides and thoughtful garnishes enhances the entire meal experience. Here’s how we recommend serving this flavorful dish:
Ideal Side Dishes
- Steamed White or Brown Rice: The classic choice absorbs the savory sauce perfectly, creating a balanced plate.
- Quinoa or Couscous: For a higher-protein or gluten-free option, these grains add texture and a nutritious boost.
- Sautéed or Steamed Vegetables: Light greens like broccoli, snap peas, or asparagus provide freshness and contrast to the pepper steak’s bold flavors.
- Cauliflower Rice: A low-carb alternative that pairs nicely with the rich sauce coating the steak and peppers.
Garnishing Tips
- Fresh Cilantro or Parsley: Adds a vibrant, herbal note and a pop of color.
- Toasted Sesame Seeds: Sprinkle on top for a subtle nutty crunch.
- Thinly Sliced Green Onions: Offers a mild sharpness and visual appeal.
- Lemon or Lime Wedges: Provide an optional citrus brightness to cut through the richness.
Beverage Pairing Ideas
| Beverage | Description |
|---|---|
| Dry Red Wine | A medium-bodied Cabernet or Merlot complements beef. |
| Iced Tea | Unsweetened or lightly sweetened, it refreshes the palate. |
| Sparkling Water | Adds bubbles and lightness to the meal setting. |
| Ginger Ale | Offers a sweet-spicy note that balances savory flavors. |
Serving Temperature
Serve the pepper steak hot, immediately after the sauce thickens and glazes the beef beautifully. Reheating can make the beef tougher and vegetables soggy, so plating promptly preserves the optimal texture and aroma.
“For a complete and satisfying kosher meal experience, focus on balance—combining tender pepper steak with fresh, light sides and crisp garnishes creates a dish that is as delightful to the senses as it is nourishing.”
With these serving suggestions we elevate our Pepper Steak Recipe Kosher into a stunning and memorable plate that pleases both the eye and palate.
Make-Ahead Tips and Storage
To enjoy our Kosher Pepper Steak Recipe anytime without sacrificing freshness or flavor, careful make-ahead preparation and proper storage are essential. Here’s how we keep this dish vibrant and delicious for later meals.
Make-Ahead Preparation
- Slice and Marinate Beef: We recommend slicing the kosher-certified sirloin steak thinly against the grain and marinating it in the soy sauce and olive oil mixture up to 24 hours in advance. This process deepens the flavor and ensures tender bites.
- Chop Vegetables: Preparing the bell peppers, onions, garlic, and ginger in advance saves time. Store them in airtight containers in the refrigerator for up to 2 days while maintaining crispness and aroma.
- Mix Sauce Ingredients: Combine all sauce components in a sealed jar or container and refrigerate. This allows flavors to meld, giving the sauce extra depth.
Storage Guidelines
Proper storage maintains the quality and safety of the pepper steak after cooking.
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigeration | 3 to 4 days | Cool to room temperature before sealing. Use airtight containers to prevent odor transfer. |
| Freezing | Up to 3 months | Freeze in portioned airtight containers or freezer bags. Label with date for rotation. |
| Thawing | Overnight in refrigerator | Avoid thawing at room temperature to prevent bacterial growth. |
Reheating Instructions
- Stovetop: We heat gently in a skillet over medium heat, adding a splash of beef broth or water to restore sauce consistency. Stir frequently for even warming.
- Microwave: Cover the dish loosely and reheat in short 1-minute intervals, stirring between each, to maintain texture and avoid overcooking.
Important Notes
“For best flavor and texture, consume refrigerated pepper steak within 4 days. While freezing is suitable, freshly cooked is always preferable for a more vibrant experience.”
By following these make-ahead tips and storage practices we ensure our Kosher Pepper Steak Recipe is as delightful the next day as it is fresh off the stove.
Conclusion
This kosher pepper steak recipe brings together rich flavors and simple techniques to create a satisfying meal that fits perfectly into our busy lives. With the right ingredients and tools, it’s easy to prepare a dish that’s both delicious and kosher-friendly. Whether we’re cooking for family or guests, this recipe offers a flavorful option that’s sure to impress.
By following the steps carefully and using fresh, quality ingredients, we can enjoy tender beef and crisp vegetables in a savory sauce every time. It’s a versatile dish that pairs well with a variety of sides and can be prepared ahead to save time without sacrificing taste. This recipe truly earns its place as a go-to in our kitchen.
Frequently Asked Questions
What makes this pepper steak recipe kosher?
This recipe uses kosher-certified beef and kosher-friendly sauces and seasonings to follow dietary laws while preserving traditional flavors.
Which cuts of beef work best for kosher pepper steak?
Sirloin steak is recommended, but flank steak or ribeye can also be used for different textures, as long as they are kosher-certified.
What vegetables are included in the recipe?
The recipe features fresh bell peppers, onions, garlic, and ginger to create a flavorful and aromatic dish.
What equipment do I need to prepare this dish?
A large skillet or cast iron pan, mixing bowls, cutting board, sharp knife, measuring spoons/cups, wooden spoon or silicone spatula, whisk, and tongs are essential.
How do I ensure the beef is tender?
Slice the beef thinly against the grain, pat dry, and briefly marinate with kosher soy sauce and olive oil before cooking.
What are the main cooking steps?
Sear the beef for browning, stir-fry vegetables until crisp-tender, then combine everything with sauce to simmer until thickened.
What are good side dishes to serve with kosher pepper steak?
Pair with steamed rice, quinoa, sautéed vegetables, or cauliflower rice for a balanced and satisfying meal.
How should I store leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze for up to 3 months; thaw and reheat gently to preserve flavor.
Can I prepare parts of this recipe in advance?
Yes, you can slice and marinate beef, chop vegetables, and mix sauce ingredients up to 24 hours ahead to save time.
What garnishes and drinks complement this dish?
Garnish with fresh herbs, toasted sesame seeds, and citrus wedges. Pair with dry red wine, iced tea, sparkling water, or ginger ale.