pepper lunch

Teriyaki Mushrooms with Pepper Rice and an umami-packed &amp; rich Miso Mayo Sauce!

This is an easy one-pan meal inspired by Pepper Lunch’s beef pepper rice. I’ve made other variations of this dish with my own homemade sweet broth sauce but this mix of fresh mushrooms and an umami sauce really takes this dish to a new level.

Teriyaki Mushroom Pepper Rice with Miso Mayo Sauce

tbsp white miso paste

tbsp warm water

tbsp sugar

soy sauce

tsp dark soy sauce (optional

mushroom

butter

mirin ((see notes))

tbsp sake ((see notes))

1/2-1 tbsp sugar (adjust

1.5 cooked and cooled rice

Lots of freshly ground pepper

corn kernels

scallions

For the sauce, simply mix everything together until well-incorporated. Feel free to adjust to your desired taste.

Slice or break apart your mushrooms.

Heat your pan. I used 9-inch cast iron pan. Over medium heat, melt the vegan butter.

Add in the mushrooms and leave to cook over medium to medium high heat for 3-4 minutes until slightly browned on one side. Flip or mix to brown the rest and allow for any excess moisture to draw out from the mushrooms.

Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms.

Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on.

I simply packed my rice in a large bowl and flipped it over to create a dome shape.

Add lots of freshly ground pepper over the rice and mushrooms. Add the corn kernels, more pepper (if desired), chopped scallions, and then pour in the miso mayo sauce.

Mix everything together and enjoy while hot.

Pepper lunch inspired dish of beef and rice made in a rice cooker! This savory rice is perfect for those busy nights.

One Pot Beef and Rice

short grain rice

water

beef

corn

onion

ginger (minced)

garlic (minced)

unsalted butter

mirin

sugar

garlic (grated)

oyster sauce

black pepper (to taste)

leftover sauce

green onions (thinly sliced)

Soak 1 cup short grain rice with 2 cups water. Soaking the rice in water helps soften the rice as short grain rice can be hard in the center if not soaked.

Prepare the sauce by mixing 1/4 cup soy sauce, 2 tablespoon water, 1 tablespoon mirin, 1 teaspoon sugar, 1 grated garlic, 1 tablespoon oyster sauce, and lots of black pepper to taste. Mix until sugar has dissolved. OPTIONAL: scoop out a few tablespoons of sauce and put it to the side if you want to use as a garnish when the rice is finished cooking.

Add the thinly sliced beef to the sauce you prepared in Step 2. Let the beef marinate for a few minutes while you prepare the next steps.

Wash 1 cup of rice in a strainer (or in the same bowl you used before) until water runs clear.  Make sure your strain all the water to ensure that you add the right amount of water in the next step. The water should barely cover the surface of the rice. We don’t need to add too much water because the beef will provide some moisture to the rice and we don’t want soggy rice.

Mince 2 cloves garlic and 1 tablespoon ginger. Dice 1/2 white onion.

In the pot with rice, add garlic, ginger, onion, 1/2 cup water, marinated beef from step 3, 1/2 cup corn, and 1 tablespoon butter. Place pot in rice cooker and press the cook button. If you don&#39;t have a rice cooker, use the instructions below.

When the rice is done, mix everything together. Garnish the rice with some sliced green onions and leftover sauce. Hope you enjoy!

Tastes delicious but not sure why my rice keeps coming out hard.. I soak it for 30 mins. Should it be soaked in hot/warm/cold water? Does it make a difference? Made this a few times now and the results are always the same

I make this over and over because it’s easy and my husband love it 😄
Thanks, Dana

Yummy and easy recipe! I used frozen briskets and frozen corn since that's what I had on hand it worked great! Had to thaw the frozen meat a bit before marinating. I didn't follow the instruction to let the rice sit in the water and ended up with a bit of grainy rice. Will do so next time. Boyfriend tried it and loved it too. Will definitely make this again for lazy days.

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)

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

Beef Pepper Rice

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