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
Units
Scale
- 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