Pepper Steak with Plum Sauce

Written by chanie on April 16th, 2012

As the song goes, it’s “back to life, back to reality.” While Pesach was a wonderful opportunity to spend time with family and friends, there’s something nice about getting back into a routine. Not to mention, being able to eat chometz again!

One of my most favorite chometzdik dinners is a dish my mom makes with pepper steak and plum jelly. She found the gourmet jam in Australia, and every time she visits, she brings home a jar. I decided to try and recreate her recipe without the jam, and I think I came pretty close!

It took me a while to learn how to make pepper steak that didn’t taste like I was chewing rubber. I learned, first and foremost, that good pepper steak has to be quality pepper steak. The better the quality of the meat, the softer it will turn out in the end. The second thing I learned about cooking pepper steak is to cook it low and slow. The longer the steak simmers, the longer the meat will tenderize. Lastly, I learned to add the sauce at the end, so that the sugar in it does not burn and harden the meat.

Have you got any tips for making your pepper steak soft? I’d love to hear them!

 

1 year ago: 1-2-3 decadent molten chocolate chip cakes

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19 Comments so far ↓

  1. Ellie says:

    looks so delishh! mmm..

  2. Esti M. says:

    Hi Chani,
    Is the pepper steak very sweet tasting in this recipe?

  3. Chana Kaplan says:

    Hey Chani
    Totally going to try this recipe!
    I hope I find kosher hoisin sauce in the local super market…
    Come visit!!!

  4. Chaya says:

    Hi Chanie,
    This might sound stupid but I was wondering if this recipe would still work using only the syrup and not the actual plums.
    Tia!!

  5. barb says:

    do you think i could adjust this to use the plum sauce with a chuck roast?

  6. nehama says:

    Hi Chanie, can this recipe be made in advsnce anf then heated up for a yom tov meal?

  7. regina says:

    Hi Chanie,

    I can’t find the plum sauce anywhere. Any other substitutes you can recommend? Thanks!

  8. Jude says:

    Can’t find canned plums anywhere – what can I use as a substitute?

  9. Dan Maguire says:

    How to tenderize the meat.

    Briefly soaking meat in a solution of baking soda and water raises the pH on the meat’s surface, making it more difficult for the proteins to bond excessively (Less tough), which keeps the meat tender and moist when it’s cooked.

    1 tsp dissolved in 1/2 cups of water for every 12oz. of meat. 15 to 20 minutes is fine but it can soak as long as 45 minutes (longer isn’t better it just doesn’t affect the taste of the meat). Just rinse the meat briefly… or not.

    You can also simply rub the meat with baking soda and let it sit for a few hours…. this you have to rinse however.

    The water solution works best for things like stir fry (Lot’s of surface area), and the rub method works good for steaks. Trust me I’m a chef

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