Pepper Lunch is a Japanese fast-casual restaurant chain known for its sizzling hot plate meals, where diners cook their own beef, chicken, or seafood on a heated iron plate, mixing it with rice, corn, and flavorful sauces for a fresh, interactive dining experience.
Pepper Lunch has expanded to many locations worldwide, including Singapore, the Philippines, and the U.S. But honestly, I think it’s best in Japan—not just because of the quality but also because it’s super affordable there. In Japan, you can get a full meal for a fraction of the price compared to international locations, making it an unbeatable option for a quick and delicious bite. No matter where I am, though, their Beef Pepper Rice always hits the spot!
Pepper Lunch’s Beef Pepper Rice is one of their most iconic dishes, known for its sizzling presentation and bold, savory flavors. The dish arrives at the table on a scorching hot iron plate, with thinly sliced beef, seasoned rice, sweet corn, and freshly cracked black pepper all piled in the center. As the beef sears on the plate, you mix everything together while adding their signature sauces—one sweet and buttery, the other garlicky and savory. It’s simple and interactive!
I used to go to Pepper Lunch all the time. There is something so fun about cooking it myself at the table. It’s truly an experience. Whether I was craving something quick or just looking for an affordable but delicious meal, Pepper Lunch always hit the spot. So let’s make it at home!
Ingredients
The classic Beef Pepper Rice from Pepper Lunch is made with just a few simple but flavorful ingredients. Here they are:
- Thinly Sliced Beef – Cooks quickly on the hot plate, staying tender and flavorful.
- Rice – Forms the base of the dish, absorbing the rich sauce.
- Black Pepper – Gives the dish its signature peppery kick.
- Sweet Corn Kernels – Adds a touch of sweetness and texture.
- Butter – Melts into the rice, adding richness and depth.
- Green Onions (Optional) – Provides a fresh, slightly sharp contrast.
- Iconic Sauce – Pepper Lunch has a few different sauces you can choose from, but mine combines two of them!
One of the most exciting and fun parts of Pepper Lunch’s experiential aspect is the way their food is served—on a scorching hot iron plate. The sizzling heat cooks everything right in front of you.
But if you’re making it at home, you don’t need a special hot plate to enjoy the same flavors! A cast iron skillet works great too (and is what I used!). If you don’t have a cast iron, you can also cook everything separately and then assemble everything on a regular plate. It won’t have the same sizzling effect, but the flavors will still be delicious!
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this dish?
This is a question I am asked all the time. The answer is NO!
Just like anything, generally, the higher the quality, the better. But you can make rice in a cheap rice cooker!
Click on the photos of each of the respective the rice cookers to be taken to my rice cooker recommendations! I have the Tiger 5.5 cup rice cooker pictured. It can make over 10 servings of rice at a time.
While short-grain white rice is the most traditional, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
Pepper Lunch’s Beef Pepper Rice (Homemade Version)
- Total Time: 25 minutes
Description
My homemade version of Pepper Lunch’s Beef Pepper Rice is a sizzling hot plate dish featuring thinly sliced beef, buttery rice, sweet corn, and bold black pepper, all mixed together with savory-sweet sauces for an interactive and flavorful meal.
Ingredients
- 1/2 cup Japanese short-grain or medium grain rice, cooked
- 2 tbsp butter
- 4–6 oz beef, thinly sliced (any type is fine, but I recommend ribeye or sirloin)
- 1/2 cup corn kernels
- Freshly ground black pepper
- Optional garnish: green onions, thinly sliced
Sauce Ingredients:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 clove garlic, minced
Instructions
- Steam or cook the rice in advance, allowing it to cool slightly so it doesn’t become mushy when mixed with the hot plate or skillet. Set aside.
- If using a regular plate: Quickly sauté or stir-fry the beef in a pan with a tablespoon of butter over medium-high heat for 1-2 minutes until it’s just cooked through. Remove and set aside. In the same skillet, add the corn and sauté for about 1-2 minutes to warm through. On a plate, assemble your dish by placing the rice in the center, seasoned with plenty of black pepper with the corn on top. Place the cooked beef in a circle around the rice, and garnish with green onions.
- If using a cast iron or skillet: Heat a tablespoon of the butter in the skillet over medium-high heat. Once hot, add the rice to the center of the skillet. Season with black pepper, placing the corn on top of the rice, and the thinly sliced beef around the rice in a circle. Garnish with green onions and the other tablespoon of butter. Cook for about 1-2 minutes until the beef is cooked all the way through.
- To make the sauce, in a small bowl, simply mix together all the sauce ingredients. Drizzle the beef pepper rice with the sauce and season with more black pepper, if desired. Mix everything together well and serve immediately while it’s still warm.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
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