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This beef pepper rice recipe brings the beloved Pepper Lunch experience right to your kitchen with only a handful of ingredients. The sizzle of tender beef mingling with sweet corn and aromatic onions atop a steaming bowl of rice delivers so much flavor with minimal effort!
Ingredient Notes
Here are a few notes on the main ingredients for this beef pepper rice! Jump to the recipe card for the full recipe and exact measurements.
Main Ingredients
- Avocado oil: A high-heat neutral oil for searing.
- Onion: Caramelizes for natural sweetness.
- Short grain rice, cooked: The rice grains absorb all the flavors. For a firmer texture, day-old white rice works great, making this a fantastic fried rice alternative.
- Thinly sliced beef: Shabu shabu beef or ribeye work best. If unavailable, flank steak or sirloin can be sliced thinly after freezing for an hour.
- Corn kernels: Adds subtle sweetness.
- Butter: Melts into the dish for extra richness.
- Green onions: A fresh contrast to the savory flavors.
- Ground black pepper: Brings out the dish’s signature kick. Adjust to taste—adding more creates a spicier, pepper-forward flavor.
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Savory Sauce Recipe
- Soy sauce or tamari: Provides the umami base. Use tamari sauce if you’re gluten-free.
- Oyster sauce: Deepens the savory notes.
- Honey: Balances out the saltiness.
- Mirin or rice vinegar: Adds a mild acidity.
- Garlic cloves: Enhances the depth of flavor.
How to Make Beef Pepper Rice in 15 Minutes
- Step 1:
- Combine all sauce ingredients and set aside. Tightly pack rice in a bowl.
- Step 2:
- Heat oil in a cast iron skillet or carbon steel skillet over medium high heat. Add onions, and sauté until lightly browned and caramelized, about 4 minutes.
- Step 3:
- Turn down the heat to medium then move the onions to the outside of the pan so there’s a well in the center. Invert the rice in the center. Arrange the sliced beef around the rice over the onions.
- Step 4:
- Add corn, butter, and green onions on top of the rice, then sprinkle with ground black pepper. The black pepper is what gives this dish its bold and slightly spicy kick, balancing the richness of the butter and the umami from the savory sauce. Feel free to add more for extra heat!
- Step 5:
- Drizzle everything with the sauce. Mix everything together until combined well. Let everything sizzle for 1-2 minutes. Enjoy!
Expert Tips
A rice cooker ensures perfectly fluffy white rice every time. For paper-thin slices, freeze the beef for about an hour before cutting. A cast iron pan gives the best heat retention for that restaurant-style sear. Carbon steel also works well for achieving that signature sizzling effect. Make it your own by adding mushrooms, bell peppers, or an extra dash of spice.
Serving Suggestions
Pair this with an easy Korean cucumber salad, a Chinese smashed cucumber salad, or sauteed Asian broccoli. For extra contrast, serve it with pickled vegetables or kimchi, just like they do in many Japanese and Korean restaurants. Garnish Ideas: Sesame seeds, sriracha, or crispy garlic for added crunch.
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Storage Tips
Because this meal is so quick and easy, I like to make just enough to finish in one sitting. Plus, it tastes the best when freshly made. However, leftovers can be stored in an airtight container for up to 3 days.
To bring back that just-made freshness
Warm it up in a small pan over medium heat. A little splash of water will keep everything nice and moist!
Frequently Asked Questions About Recipes
- → Can I use a different cut of beef?
Yes! Ribeye is ideal, but flank steak or sirloin work well too—just slice them thin after partially freezing for easier handling.
- → Is day-old rice necessary?
Not essential, but day-old rice gives a firmer texture and prevents clumping—making it a great choice for this dish.
- → What can I use instead of oyster sauce?
Try hoisin sauce for a sweeter twist, or use a tamari-based substitute for a gluten-free option.
- → How do I make the dish spicier?
Increase the black pepper or add chili oil, red pepper flakes, or gochugaru for more heat.
- → Can I reheat leftovers?
Yes—reheat in a skillet over medium heat with a splash of water to restore moisture and flavor.
- → Do I need a cast iron skillet?
It's best for achieving a sizzling finish, but a heavy stainless steel or nonstick pan preheated well also works.