beef pepper rice

This is the perfect balance or blend of simplicity and sensational taste with my Easy Beef Pepper Rice recipe! Inspired by Pepper Lunch, this quick and flavorful dish is the ultimate one pot meal.

Delicious Beef Pepper Rice (Pepper Lunch) 

ribeye

onion,

corn

rice (day old rice is best)

butter

garlic, minced

Beef Pepper Sauce:

soy sauce

oyster sauce

tbsp honey

tbsp sesame oil

tsp black pepper

garlic gratedGarnish with green onions

Start by thinly slicing the ribeye steak. Pro tip: freeze the steak for 30 minutes prior, it makes it easier to cut the steak into thin strips. 

Slice the onion into thin strips and set aside. 

Ensure that the rice is day-old; this helps achieve the perfect texture.

In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, and black pepper. 

Heat a large skillet or wok over medium-high heat. Add a splash of oil and toss in the sliced onions. Sauté until they become translucent and slightly caramelized. 

Add the garlic and saute for 1 minute. Move the onions to one side. 

Next, add the frozen corn, on the other side. Make room for the rice and the beef ribeye. 

Add the beef and sear for 3 minutes (do not touch) until the bottom has a nice crust. 

Add the 1 cup of rice, then the 2 tbsp of cold butter. 

Drizzle the Beef Pepper Sauce all over. 

This Beef Pepper Rice comes together so quickly and easily in a few simple steps! Inspired by the popular sizzling beef pepper rice from Pepper Lunch, this homemade version comes together with only a handful of ingredients!

Beef Pepper Rice (Pepper Lunch Inspired)

rice (warm)

maple syrup (or honey)

tbsp soy sauce (low sodium)

mirin

water

garlic powder

½ tsp black pepper (or more, to taste)

onion powder

1-1½ lb shabu shabu beef (or sliced beef)

tbsp oil

scallions (sliced)

Cook jasmine rice in your method of choice. I use a rice cooker.

Make the sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside.

In a large skillet over medium-high heat, add a splash of oil and add the beef to it. Cook until 80-90% browned and drain any excessive liquid in the pan.

Push the beef to the side of the pan, making a large enough space in the middle of the pan for a bowl of rice. Add 1 tbsp butter to the middle of the pan and let it melt for a few seconds.

Tightly pack around 3 cups of rice into a bowl and invert it into the middle of the pan, over the butter.

Remove the bowl, drizzle the sauce over the rice and beef, and then top with the corn. Let everything cook together, untouched for 2 to 3 minutes. The bottom of the rice will get nice and crispy while the sauce cooks with the beef.

Top off with the rest of the butter and green onions before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1661522828/zemvoeailrpo2kisdbgm.mp4

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