Please enter the email you’re using for this account.
Easy, delicious and very minimal prep.
4 tablespoons oil, such as Manischewitz Grapeseed Oil, divided
2 pounds pepper steak strips
2 (3-pound) bags onions, sliced in half circles
1 teaspoon Gefen Salt
1/2 teaspoon pepper
1/4 cup Glicks Soy Sauce (use a wheat-free version for gluten-free)
water
In a large frying pan, heat two tablespoons oil over medium-high flame. Add pepper steak and brown on all sides while stirring, about five to six minutes. Remove meat from pan and set aside.
Add remaining two tablespoons oil and onions. Sauté onions till caramelized, either on a low flame for three hours or on a medium flame for a half hour, stirring occasionally. This step is very important — the longer you cook the onions, the better the flavor, and the “low and slow” method will give the best results.
Return meat to pan and add salt, pepper and soy sauce. Add water to cover. Bring to a boil then reduce heat to low. Cover and simmer for two and a half to three hours (longer is better). Serve over white rice.
Jackson Pulse is the only Jackson, New Jersey community magazine servicing 3500 families and stores with targeted content and advertising.
https://thevoiceoflakewood.com/jackson/
WhatsApp 732-305-2906
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation