Directions:
- In a frying pan, add the oil, and when hot, fry the steaks in batches. Make sure to brown both sides of the steak slices, and cook on high heat. Crowding the pan will slow the process of browning the meat. When the meat slices touch the pan, the temperature decreases and forces the meat to release the juices instead of capturing it inside.
- Remove the meat after browning and cover it with foil properly; this step will allow the meat to rest and continue cooking using the heat in the juices captured inside it.
- In the same pan, add the onion and fry on high until translucent.
- Remove from the pan and keep aside.
- Fry the bell peppers for a few seconds remove from the pan and keep aside.
- Add the garlic and oregano to the pan and cook and stir for 1 minute.
- Return the meat to the pan and season with salt and black pepper, stir for a minute, and then add the boiling water and cook for 45 minutes until the meat is tender.
- Now add the onion, garlic, oregano, and bell pepper and stir for a minute.
- Mix the sauce ingredients and pour over the Steak.
- Stir the mixture until the sauce thickens.
Tips and tricks:
- It’s better to use flavorless oils like canola oil and sunflower oil to brown the Steak.
- Always add boiling water.
- You can use yellow and orange bell peppers, but they are sweeter, softer in texture, and won’t have that crunch when cooked
- if you prefer a sharper flavor, use red onion instead.
This dish can be served with noodles but mostly served with rice, therefore, it is called pepper steak and rice at some restaurants.