Description
Pepper Lunch is a sizzling Japanese-inspired dish featuring thinly sliced beef, sweet corn, green onions, and crispy rice all cooked on a hot skillet and drizzled with a sweet-savory pepper sauce. A DIY dining experience that’s flavorful, fun, and totally customizable.
Ingredients
1/2 lb (225 g) thinly sliced beef (sirloin or ribeye preferred)
2 cups (400 g) cooked white rice (preferably day-old)
1/2 cup (80 g) sweet corn kernels
2 tablespoons (30 g) butter or ghee
2 stalks green onions, chopped
1 tablespoon (15 ml) cooking oil
For the Sauce:
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) oyster sauce
1 tablespoon (15 ml) honey (or maple syrup)
1 teaspoon (5 g) minced garlic
1 teaspoon (2 g) ground black pepper
Instructions
Make the Sauce: Mix soy sauce, oyster sauce, honey, garlic, and pepper in a bowl. Set aside.
Prep the Beef: If using unsliced beef, freeze for 30 minutes and slice thinly.
Heat the Skillet: Preheat a cast iron or heavy skillet over medium-high heat.
Sear the Beef: Add oil and sear the beef slices quickly until just cooked. Push to the side.
Add the Rice: Place the rice in the center of the skillet. Sprinkle a few drops of water on top to help crisp it.
Top with Butter and Veggies: Add butter over the rice. Top with corn and green onions.
Finish Cooking: Let the rice crisp undisturbed for 2–3 minutes. Then drizzle the sauce over everything and mix gently.
Serve: Serve hot, straight from the skillet for maximum sizzle and flavor.
Notes
Use day-old rice for best texture.
Try with chicken, shrimp, or tofu for variations.
Vegan version: use mushrooms, vegan butter, and soy-based meat alternatives.
Sauce spiciness can be adjusted by adding more black pepper or a dash of chili flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop (Cast Iron Skillet)
- Cuisine: Japanese Fusion