Ingredients
1 lb Angus Steak or Boneless Beef Tri tip, cut into cubes
1 lb Large Shrimp, peeled & deveined
1 cup Red & Green Bell Peppers, sliced
1 cup Chicken Broth or water
2 tsp Jerk Seasoning
1 tsp Creole Seasoning
1 tsp Salt & cracked black pepper
1/8 tsp Honey
1 tbsp Butter
1 tbsp Oil
Yellow Rice (like Mahatma), cooked according to package directions
Directions
Heat oil in a large pan over medium-high heat. Add the steak cubes and let them sizzle undisturbed for about 3 minutes. Gently flip the pieces and continue cooking until they’re browned on all sides, about 7-8 minutes. Remove the steak from the pan and set it aside.
Season your shrimp with both the Jerk and Creole seasonings, tossing until the shrimp are well coated and start showing a lovely red color. Add butter to your pan, then toss in the shrimp. Cook them for 1 minute on each side, then drizzle in the honey and give them an extra minute to soak up that flavor. Remove the shrimp and set aside with the steak.
In that same flavorful pan, add the sliced bell peppers. Let them cook for about 3 minutes, stirring often until they’re just softened. Now bring back the steak and shrimp, tossing everything together in the pan. Pour in the chicken broth or water, and sprinkle in the remaining salt and cracked black pepper. Lower the heat to medium-low and let everything simmer gently to bring those flavors together.
Serve the savory steak and shrimp mixture over a bed of fluffy yellow rice. For extra freshness, sprinkle with green onions, a bit more cracked black pepper, or chopped cilantro if you like. Enjoy every bite!
