Turn an inexpensive cut of beef into a quick 30 minute meal by adding fresh Dominican flavors and classic spices like adobo y sazon. I made this entire pot of Dominican pepper steak with a handful of ingredients!
Paired with warm white rice, crispy tostones, and a few slices of aguacate and you have yourself a solid meal.
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You’ll need sirloin tip steak or beef top round
I always buy the thinly sliced, full strip of beef because then I can slice the meat into small, thin pieces just the way I like. I’ve noticed that pre-cut beef at the store tends to be thicker and is priced higher.
This is also the kind of beef I use in my carne guisada and Dominican steak recipe! It’s super versitle and becomes incredibly tender with the right marinade and technique.
Step by step instructions
- Slice the beef against the grain into small, thin strips. This speeds up cooking time and creates soft, tender beef pepper steak.
- In a bowl, add the beef, garlic, sofrito, soy sauce, sazon, adobo, and oregano. Mix until the beef is well coated with the seasonings.
- Heat oil in a pot over medium heat and let it get very hot before continuing.
- Add the sugar and let it caramelize before adding the beef to the pot and cooking uncovered for 5-8 minutes, or until all juices are absorbed and the beef is browned.
- Add ½ cup of water to the pot and let the beef cook for 5-8 minutes, covered, or until most of the liquid is absorbed. Repeat this process one more time.
- Add the sliced onion and bell peppers to the pot and cook for 1-2 minutes, or until the vegetables are slightly charred. Add the tomato paste and the last cup of water to the pot and cook for a 10 minutes covered, or until half of the liquid evaporates and the vegetables are tender. Buen provecho!
Dominican Pepper Steak
Equipment
Ingredients
Instructions
- In a bowl, add the beef, garlic, sofrito, soy sauce, sazon, adobo, and oregano. Mix until the beef is well coated with the seasonings.
- Heat oil in a pot over medium heat and let it get very hot before continuing.
- Add the sugar and let it caramelize before adding the beef to the pot and cooking uncovered for 5-8 minutes, or until all juices are absorbed and the beef is browned.
- Add ½ cup of water to the pot and let the beef cook for 5-8 minutes, covered, or until most of the liquid is absorbed. Repeat this process one more time.
- Add the sliced onion and bell peppers to the pot and cook for 1-2 minutes, or until the vegetables are slightly charred. Add the tomato paste and the last cup of water to the pot and cook for a 10 minutes covered, or until half of the liquid evaporates and the vegetables are tender. Buen provecho!
