We’ve always been fans of the bold, savory kick in pepper steak, and our kosher version brings that excitement to your table with a twist that honors Jewish dietary traditions. Originating from Chinese-American stir-fries, we’ve adapted it using certified kosher cuts of beef and fresh veggies for a wholesome meal that’s easy to prepare.
This recipe isn’t just delicious—it’s a flavorful way to enjoy family dinners while staying true to kosher standards. Join us as we whip up a dish that’s sure to become a staple in your kitchen.
Ingredients
In our Kosher Pepper Steak recipe, we focus on high-quality, certified kosher ingredients that deliver bold, savory flavors while adhering to Jewish dietary laws. Below, we list the ingredients in the order they are used during preparation, including specific prep details for accuracy and ease.
Meat
- 1 pound flank steak (certified kosher, thinly sliced against the grain for tenderness and quick cooking)
Vegetables
- 2 bell peppers (one green and one red, seeded and sliced into strips for vibrant color and crunch)
- 1 large onion (yellow variety, peeled and sliced into thin rings to caramelize beautifully)
- 3 garlic cloves (minced for a fresh, aromatic punch that enhances the dish’s depth)
- 1-inch piece of fresh ginger (peeled and grated to add a zesty, warming note)
Sauces and Seasonings
- 1/4 cup kosher soy sauce (low-sodium if preferred, to provide umami without overwhelming the natural beef flavors)
- 2 tablespoons oyster sauce (kosher-certified alternative, stirred in for a glossy finish and subtle sweetness)
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water to create a slurry for thickening the sauce)
- 1 teaspoon black pepper (freshly ground for a spicy kick that defines our pepper steak)
- 2 tablespoons vegetable oil (neutral flavor, used for stir-frying to achieve a perfect sear)
Optional Garnishes
- Fresh cilantro (a handful, chopped, to add a bright, herbaceous finish if desired)
- Sesame seeds (1 tablespoon, toasted, for a nutty texture and visual appeal)
These ingredients combine to create a wholesome, flavorful Kosher Pepper Steak that’s simple to prepare and perfect for family meals.
Equipment Needed
To prepare our Kosher Pepper Steak efficiently, we rely on a few key tools that make the stir-frying process seamless and safe. These items help us achieve the perfect balance of flavors and textures while adhering to kosher standards.
Essential Tools
For this recipe, we recommend the following must-have tools to ensure accuracy and ease in handling ingredients like thinly sliced flank steak and fresh vegetables:
- Large skillet or wok: A 12-inch non-stick or stainless steel version is ideal for high-heat stir-frying; it allows us to evenly cook the beef and veggies without sticking.
- Sharp chef’s knife: We use this to precisely slice the meat and chop bell peppers, onions, garlic, and ginger into uniform pieces for even cooking.
- Cutting board: Opt for a sturdy wooden or plastic one to provide a stable surface for all our prep work, minimizing mess and ensuring safety.
- Measuring cups and spoons: These are crucial for accurately measuring sauces like kosher soy sauce and oyster sauce, helping us maintain the dish’s bold flavors.
- Mixing bowl: A medium-sized glass or stainless steel bowl works best for marinating the beef, allowing us to blend seasonings thoroughly.
- Wooden spoon or heat-resistant spatula: We prefer this for stirring and tossing ingredients in the hot pan, preventing scratches and promoting even heat distribution.
Optional Tools
- Garlic press: If we want to quickly mince garlic without the extra effort, this tool saves time and releases more flavor into the dish.
- Mandoline slicer: For achieving ultra-thin, consistent slices of vegetables like bell peppers and onions, we find this helpful for professional-looking results.
- Tongs: These make it easier for us to flip and serve the steak pieces, reducing the risk of burns during the stir-frying process.
- Meat thermometer: We use this occasionally to check that the beef reaches the ideal internal temperature of 145°F for medium-rare doneness, ensuring it’s both safe and tender.
Instructions
Now that we have gathered our certified kosher ingredients and essential tools, let’s walk through the steps to create our flavorful Kosher Pepper Steak. We ensure each phase is straightforward and delivers bold, savory flavors with tender beef and crisp vegetables.
Prep Work
Before we begin cooking, proper preparation sets the stage for a seamless stir-fry. Start by thinly slicing 1 pound of flank steak against the grain for tenderness—aim for slices about ¼ inch thick to ensure quick cooking and a melt-in-your-mouth texture. Next, wash and slice 2 bell peppers (one red and one green for vibrant color and sweet crunch) into 1-inch strips, and dice 1 large onion into even pieces for uniform caramelization.
We then mince 3 garlic cloves and grate 1 tablespoon of fresh ginger to release their aromatic punch, which infuses the dish with zesty depth. For efficiency, use a sharp chef’s knife and cutting board to handle these tasks, as mentioned in our equipment section. If you’re working with optional tools like a garlic press, it can speed up the process.
Marinating the Steak
To enhance the beef’s juiciness and flavor, we marinate it first. In a medium bowl, combine ¼ cup kosher soy sauce, 2 tablespoons oyster sauce, 1 tablespoon cornstarch for a glossy finish, and 1 teaspoon sugar to balance the savory notes. Add the sliced flank steak to the mixture, tossing thoroughly to coat each piece evenly.
Let the steak marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor absorption—this step is crucial for achieving that authentic, tender texture. We recommend stirring occasionally to ensure even distribution, allowing the marinade to work its magic and infuse the meat with umami-rich goodness.
Cooking the Steak
With the prep complete, it’s time to bring everything together in a high-heat stir-fry that locks in flavors. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, then add the marinated steak in a single layer to avoid steaming—cook for 2-3 minutes per side until it reaches an internal temperature of 145°F for medium-rare doneness.
Once the steak is seared to a golden-brown crust, remove it and set aside. In the same pan, stir in the sliced bell peppers, onion, minced garlic, and grated ginger; sauté for 3-4 minutes until the vegetables are crisp-tender and release a fragrant, smoky aroma. Return the steak to the pan, pour in any remaining marinade, and stir-fry for another 1-2 minutes to create a glossy, savory sauce that coats everything perfectly.
For cooking times and temperatures, refer to the table below to ensure accuracy:
| Step | Time (minutes) | Temperature (°F) | Key Outcome |
|---|---|---|---|
| Sear steak | 2-3 per side | Medium-high heat | Golden-brown exterior |
| Sauté vegetables | 3-4 | Medium-high heat | Crisp-tender texture |
| Combine and finish | 1-2 | Medium-high heat | Evenly coated and hot |
Serving Suggestions
To present our Kosher Pepper Steak with flair, plate it over a bed of steamed rice or noodles for a complete meal that highlights the dish’s bold flavors and vibrant colors. Garnish with fresh cilantro for a herbaceous lift and toasted sesame seeds for added crunch, enhancing the visual appeal and subtle nutty taste.
We suggest serving immediately to enjoy the steak’s tender bite and the vegetables’ fresh snap, making it ideal for family dinners—pair with a side of kosher-certified pickles or a simple salad to complement the savory profile without overwhelming the senses.
Make-Ahead Instructions
To make our Kosher Pepper Steak even more convenient for busy weeknights, we recommend preparing components in advance while maintaining kosher integrity and fresh flavors. This approach allows us to save time without compromising the dish’s bold, savory taste and vibrant colors from the bell peppers and tender beef.
Preparing Ingredients Ahead
We can streamline the process by prepping the key elements up to 24 hours in advance. Start by slicing the flank steak into thin strips against the grain for optimal tenderness. Place the slices in a resealable kosher-certified bag or container, then add the marinade mixture—made from kosher soy sauce, ginger, garlic, and a touch of oyster sauce. Massage the marinade into the meat to ensure even coating, which infuses deep flavors and keeps the beef juicy.
For the vegetables, chop the bell peppers, onion, garlic, and ginger into uniform pieces as specified in our ingredients list. Store them separately in airtight containers to preserve their crisp texture and prevent sogginess. We suggest using glass or BPA-free plastic containers to adhere to kosher storage guidelines.
Marinating and Storing Tips
Marinating the steak ahead not only enhances its flavor but also tenderizes the meat effectively. Here’s how we handle it:
- For the steak: Refrigerate the marinated beef for up to 24 hours. If preparing further in advance, freeze it for up to 3 months—just thaw in the fridge overnight before cooking.
- For vegetables: Keep chopped veggies in the fridge for up to 2 days to retain their fresh crunch and vibrant colors, which add visual appeal to the final dish.
To organize this efficiently, we can use the following storage guidelines in a markdown table for quick reference:
| Component | Preparation Time Ahead | Storage Method | Maximum Storage Duration |
|---|---|---|---|
| Sliced Flank Steak (marinated) | Up to 24 hours | Airtight container in fridge | 24 hours (or 3 months frozen) |
| Chopped Vegetables | Up to 24 hours | Airtight containers in fridge | Up to 2 days |
Final Assembly and Cooking
When you’re ready to cook, remove the marinated steak from the fridge 30 minutes ahead to reach room temperature for even searing. Stir-fry the vegetables first in a hot wok to lock in their natural sweetness and bright hues, then add the steak for that irresistible sizzle and aroma. This method ensures our Kosher Pepper Steak remains a flavorful, family-friendly staple with minimal last-minute effort.
Conclusion
We’ve loved sharing this kosher pepper steak recipe as a flavorful twist on tradition. It’s an easy way to bring bold tastes to your table without the fuss.
Experiment with our tips to make it your own and enjoy those family moments. We’re sure it’ll spice up your meals and become a go-to favorite.
Frequently Asked Questions
What is kosher pepper steak?
Kosher pepper steak is a flavorful stir-fry dish inspired by Chinese-American recipes, using certified kosher beef like flank steak and fresh vegetables. It combines bold flavors with Jewish dietary traditions, making it a wholesome, easy family meal that’s both delicious and simple to prepare.
What ingredients are needed for kosher pepper steak?
You’ll need thinly sliced flank steak, bell peppers, onion, garlic, ginger, kosher soy sauce, and oyster sauce. Fresh veggies like cilantro for garnish add extra taste. Focus on high-quality, certified kosher items for authenticity and flavor, keeping the list straightforward for quick shopping.
How do I prepare kosher pepper steak?
Start by slicing and marinating the flank steak for at least 30 minutes. Stir-fry veggies first on high heat, then add the steak and sauces. Cook for 5-7 minutes until tender. Serve over rice or noodles with garnishes like sesame seeds for a complete meal in under 30 minutes of active time.
What equipment is required to make this dish?
A large skillet or wok is essential for stir-frying, along with a sharp chef’s knife for slicing and measuring cups for accuracy. Optional tools include a garlic press or mandoline slicer to speed up prep and achieve professional results without complicating the process.
Can I make kosher pepper steak ahead of time?
Yes, prepare sliced steak and marinate it up to 24 hours in advance, or freeze for up to 3 months. Chop vegetables and store in the fridge for up to 2 days. When ready, bring steak to room temperature, stir-fry veggies first, then add steak for a quick, flavorful weeknight dinner.
Are there substitutions for the ingredients?
Substitute flank steak with other certified kosher cuts like sirloin if needed. Use gluten-free soy sauce for dietary preferences, and swap bell peppers for broccoli or carrots. Always ensure substitutes are kosher-certified to maintain the dish’s integrity and flavor balance.
How should I store leftovers of kosher pepper steak?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to preserve texture. For longer storage, freeze portions for up to 3 months, then thaw overnight in the fridge before reheating for a tasty, convenient meal.