I love the bold flavors of Jerk dishes, but they can take time to make. Don’t let the cooking time on this recipe scare you away, most of that is the rice cooking time. This one has minimal hands-on prep, and time to let the beef and veggies marinate, all of which can be done while the rice is cooking.
After you get your rice cooking, mix your marinade, trim and cube the beef and cut the vegetables.
Remove 1/3 cup of the marinade and stir it in the beef. Then add your vegetables to the rest of the marinade and stir in.
Now set it aside and wait for about 30 minutes. Give each a stir once or twice while waiting.
Heat a large saute pan, on medium high heat and add the beef and marinade. Saute for about 5 minutes until the beef is brown.
Reduce the heat to medium and add the veggies plus the marinade they were in. Stir and saute for 3 to 5 minutes until the sauce is thickened and veggies have slightly cooked but are still crunchy.
Put some rice in a bowl and top it with the beef, veggies, and sauce, and you have a one bowl, delicious, bold dinner.
Enjoy!
Jamaican Jerk Beef and Vegetables
Equipment
- Large stainless steel saute pan
- 4 quart sauce pan or larger
- 1 large bowl
- 1 medium bowl
- Knife and cutting board
Ingredients
Marinade:
- ½ cup soy sauce
- 1/3 cup red wine vinegar
- ¼ cup canola oil
- ½ cup beef stock
- 1 tbsp cornstarch
- ¼ cup brown sugar
- 1 1/2 tbsp thyme dried
- ½ tsp. cloves
- ½ tsp nutmeg
- ½ tsp allspice
- 1/2 each yellow onion diced
- 2 each jalapeno peppers seeded & minced
- 1 tbsp garlic fresh, minced
Beef and Veggies:
- ½ pound beef cut into bite-size pieces
- 1 each zucchini or yellow squash, cut into bite-size pieces
- 1 each tomato cut into bite-size pieces
- 1 each green bell pepper cut into bite-size pieces
- 2 cups mushrooms sliced
- 2 cups broccoli florets
Rice
- 1 cup brown basmati rice
- 3 cups chicken stock
Instructions
- Put the rice and chicken stock in the saucepan, bring to a boil, reduce heat and simmer for 40 to 45 minutes until done.
- After you've started the rice, it's time to make the marinade for the beef and veggies.
- For the marinade, in a large bowl combine soy sauce, red wine vinegar, canola oil, beef stock and cornstarch. Whisk until the cornstarch is dissolved. Then mix in the rest of the ingredients.
- Trim and cut beef steak into cubes and put in a bowl. Remove 1/3 cup of the marinade and toss it with the beef.
- Prepare the veggies and add them to the other bowl with the rest of the marinade. Let the beef and veggies soak for about 30 minutes.
- Heat a large, stainless steel sauté pan and add the beef along with the marinade. Sauté on medium high for about 5 minutes until the beef is brown.
- Reduce heat to medium and add the vegetables and marinade. Stir in and sauté for 3 to 5 minutes until cooked through and everything is hot.
- Serve over rice.
- Enjoy!