Boricua pepper steak

Ingredients

• 454 g (1 libra)beef
• 1 teaspoonbicarbonate of soda
• 60 ml (1/4 cup)water
• 1 teaspoonsalt
• 1 teaspoonsugar
• 1/4 teaspoonblack pepper
• 1 1/2 teaspoonschicken stock cube
• 1 teaspoonwhite wine vinegar
• 1/2 teaspoonsesame oil
• 1/2 tablespoonMSG
• 32 g (1/4 cup)cornflour
• 2 tablespoonswater
• 2 tablespoonssoy sauce
• 1 tablespooncornflour
• 355 ml (12 oz)water
• 1 teaspoongarlic paste
• 473 ml (2 cups)oil, for frying the beef
• 1yellow onion
• 1green pepper
• 1 tablespoonoil, for frying the vegetables

Instructions

1. 1

   Cut the ingredients

   Cut the onion and green pepper into large pieces about 2.5 cm (1 inch) across. Slice the beef thinly, into pieces about 5 cm (2 inches) long.

2. 2

   Tenderise the beef

   Put the beef in a large bowl with the bicarbonate of soda and 60 ml (1/4 cup) water. Mix well and leave for 15 minutes. Rinse the beef until it no longer feels slippery and all the bicarbonate has been washed away.

3. 3

   Season and fry

   Season the beef with the salt, sugar, black pepper, chicken stock cube, white wine vinegar, sesame oil, MSG, 2 tablespoons water and 32 g (1/4 cup) cornflour. Heat 473 ml (2 cups) oil in a large frying pan over medium-high heat. Fry the beef for 3 minutes, stirring as it cooks so it does not stick. Depending on the size of your pan, fry it in 2 batches.

4. 4

   Cook the sauce

   Heat 1 tablespoon oil in a wok or large frying pan over medium-high heat, then stir-fry the onion and green pepper for 1 minute. Mix 1 tablespoon cornflour with the soy sauce. Add this mixture, 355 ml (12 oz) water, the garlic and the beef to the pan. Cook for 6 minutes, until the sauce thickens.

What is Boricua pepper steak?

Boricua refers to Puerto Rican identity, and this pepper steak is a homestyle dish built around beef, onion and green pepper. Its savoury sauce and quick-cooked vegetables make it a satisfying main to serve with rice.

This version uses a bicarbonate soak to tenderise the sliced beef, then seasons it before frying. The final simmer brings the beef and vegetables together in a thick, glossy sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 307 calories, 27g protein, 15g carbs, 15g fat.

The beef supplies most of the protein, while the sugar, cornflour and vegetables contribute carbohydrates. Frying oil and sesame oil are the main sources of fat; serve a moderate portion with rice and extra vegetables to balance the plate.

Choosing and cutting the beef

Thin slices: cut the beef across the grain into pieces about 5 cm long. Keeping the slices thin helps them cook quickly during the brief fry.

Even pieces: aim for similar thickness throughout so the beef cooks at a consistent pace. The onion and pepper are cut into larger pieces, so they retain some bite.

Tenderising with bicarbonate

The soak: mix the beef with the bicarbonate and 60 ml water, then leave it for 15 minutes as directed. Rinse thoroughly afterwards, until the surface no longer feels slippery.

The rinse matters: leftover bicarbonate can affect the flavour and feel of the finished beef. Drain the rinsed slices well before adding the seasonings.

Frying without sticking

Room to move: stir the beef as it fries, since the recipe notes that it may stick. If the pan is crowded, cook in 2 batches as needed.

Short fry: the beef fries for 3 minutes before it is added to the sauce. Have the other ingredients ready so it can move on to the next stage promptly.

Getting the sauce right

Cornflour slurry: mixing the 1 tablespoon cornflour with the soy sauce helps it blend into the liquid more smoothly. Stir the sauce as it cooks for 6 minutes so it thickens evenly.

Doneness cue: look for a thicker sauce that coats the beef and vegetables. If it is still thin at the end of the stated cooking time, continue stirring until it reaches that texture.

Timing and serving

Prep first: cut the vegetables and beef before starting the tenderising step, then measure out the seasonings and sauce ingredients. The beef needs 15 minutes to tenderise, followed by a 3-minute fry and a 6-minute simmer.

Serve it with: plain rice is a straightforward partner for the savoury sauce. Add another vegetable or a simple salad if you want more variety on the plate.

Recipe notes & tips

• Slice the beef across the grain for more tender bites.
• Rinse the beef thoroughly after the bicarbonate soak.
• Stir the beef during frying to help prevent it sticking.
• Fry in 2 batches if the pan is too crowded.
• Mix the cornflour thoroughly with the soy sauce before adding it to the pan.
• Keep the vegetables in large pieces so they hold their shape during cooking.

Variations

• Add more pepper: use an extra green pepper for a stronger vegetable presence.
• Use mixed peppers: replace some of the green pepper with red or yellow pepper.
• Adjust the seasoning: reduce the salt if your chicken stock cube is particularly salty.
• Add a little heat: include sliced chilli with the onion and pepper.
• Serve with rice: spoon the beef and sauce over cooked rice for a fuller meal.

Common mistakes to avoid

• Skipping the rinse: residual bicarbonate can affect the flavour; rinse until the beef is no longer slippery.
• Crowding the pan: the beef may stick and cook unevenly; fry it in 2 batches if needed.
• Leaving the beef unstirred: it can catch on the pan; stir it throughout the 3-minute fry.
• Adding dry cornflour: it can form lumps; mix it with the soy sauce first.
• Cutting the vegetables too small: they may soften quickly; keep them in pieces about 2.5 cm across.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a pan over medium heat until piping hot, stirring gently; add a splash of water if the sauce has thickened too much.

Frequently asked questions