Beef Pepper Rice (Pepper Lunch Inspired)
This quick and flavorful Beef Pepper Rice is inspired by the popular Pepper Lunch restaurant. Tender beef, a savory homemade maple syrup sauce, and warm jasmine rice come together to create a mouthwatering stir fry that’s perfect for busy weeknights. Ready in just 35 minutes, this dish is sure to become a family favorite.
Ingredients
- 3 cups cooked jasmine rice warm
- 4 tbsp maple syrup or honey
- 4 tbsp low-sodium soy sauce
- 2 tbsp mirin
- 2 tbsp water
- 1 tsp garlic powder
- ½ tsp black pepper or more to taste
- ½ tsp onion powder
- 1 to 1½ lbs shabu shabu beef or sliced beef
- 1 tbsp oil
- 2 tbsp unsalted butter divided
- ¼ cup sweet corn canned
- ¼ cup scallions sliced
Instructions
- Cook the Rice: Cook jasmine rice using your preferred method (rice cooker, stovetop, etc.) so that it’s warm and ready to go.
- Make the Sauce: In a bowl, combine maple syrup (or honey), soy sauce, mirin, water, garlic powder, black pepper, and onion powder. Mix well and set aside.
- Cook the Beef: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced beef and cook until it is 80-90% browned. Drain any excess liquid from the pan.
- Add Butter & Rice: Push the beef to one side of the skillet, creating space in the middle. Add 1 tablespoon of butter and let it melt. Once melted, tightly pack 3 cups of warm rice into a bowl and carefully invert it into the skillet, placing the rice over the melted butter.
- Combine and Cook: Drizzle the sauce over the beef and rice. Add the corn on top and let everything cook undisturbed for 2-3 minutes. This will allow the rice to crisp up at the bottom while the sauce flavors infuse.
- Finish and Serve: Top the dish with the remaining butter and sliced scallions. Serve immediately, mixing the beef, rice, and corn together before eating.
Notes
- Use a cast-iron skillet to create that sizzling effect, like the one you’d get at Pepper Lunch.
- If slicing your own beef, freeze it for about an hour so it firms up, making it easier to slice thinly.
- You can substitute black pepper with white pepper for a smoother look without the specks.
- For an extra indulgence, top your Beef Pepper Rice with a fried egg.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.