Beef Pepper Rice ( Pepper Lunch Inspired )

This recipe for Beef Pepper Rice is based on a popular meal from Pepper Lunch. This is a simple, fast dish that comes together quickly. You’ll want to prepare this dish every day because of its ideal sweetness-to-savoury ratio! This will become a go-to dish with a few basic ingredients.
I don’t usually follow food trends because the majority of the time the recipe or food item that is popular isn’t all that good. Still, I have to admit that this Beef Pepper Rice dish kept popping up in my feed and I could not get it out of my head. I felt more and more compelled to give it a try the longer I saw it.

This recipe is a ripoff of Pepper Lunch, a restaurant that serves fried rice meals that are served hot and crispy in a cast-iron skillet. I knew I had to experiment with the well-liked beef and pepper rice dish because all the reviews were so positive about the food there.

I experimented with a lot of recipes that I discovered online before finding one that truly piqued my interest. The fried rice is served with a sweet and savoury sauce that has a hint of bite from ground black pepper. The components all combine so flawlessly. This recipe is best made with a cast iron skillet since the rice will crisp up nicely.

Ingredients for CPepper Rice:

• The basic ingredients of our sauce for Beef Pepper Rice are soy sauce, oyster sauce, mirin, Maggi, and honey. If you’d like, you can substitute sugar for the honey and leave off the mirin and Maggi.
• Ground ginger, minced garlic, and cracked black pepper were the ingredients I utilised because I was out of fresh ginger. If you have fresh grated ginger on hand, use an equal quantity. Ensure that the black pepper is broken rather than ground. We desire the texture as well as the flavour.
• Shaved steak: The kind of shaved ribeye usually packed for cheesesteaks is what I used. Should you opt to utilise an entire steak, I suggest cooking it in the same manner as usual, slicing it, and combining it with the Beef Pepper Rice concurrently with the sauce.
• Sweet yellow corn, green onions, yellow onions: A white onion or sweet onion would be suitable in this situation. For the Beef Pepper Rice in the picture, I used white corn, but I believe yellow would be more colourful. Add the scallions to the rice as well as on top. Many of them!
• I cooked white rice using my tried-and-true Uncle Ben’s long grain. Use any type of rice you choose, just make sure it’s well cold before using it and that it doesn’t become mushy while cooking.
  For this Beef Pepper Rice, we will just need two types of fats: vegetable oil and garlic butter. If preferred, use ordinary butter (salted is my suggestion).
• Avocado oil or any other cooking fat.

Beef pepper rice:

• ½ medium onion, cut thinly.
• Thinly slice ½ pound of meat.
• 1/4 cup of remaining white rice.
• 1-2 tablespoons ghee or butter.
• One-fourth cup of frozen or canned corn kernels.
• Two additional sliced green onions for garnish.
• ground black pepper is optional, based on flavour.

ESSENTIALS FOR THE BEEF PEPPER RICE:

1. For this recipe, I prefer to use Kikkoman low-sodium soy sauce.
2. Other ingredients include honey, oyster sauce, garlic cloves, and. crushed peppercorns
3. A medium onion cut in half
4. Half a pound of thinly sliced beef (you can slice a beef cut yourself or buy it pre-sliced).
5. Remaining white rice: If you don’t have any, check out this recipe for making the ideal rice for fried rice.
6. frozen or canned corn kernels (sweet corn is what I prefer to use)
7. Ghee or butter
8. Green onions.

Which Cut of Meat Is Best?

Look for extremely thinly sliced “shabu shabu (hot pot) meat” if you have access to an Asian grocery shop. They are frequently sold frozen, coiled up as below. Make sure to unfold them when cooking and thaw them in the refrigerator or on the counter.

USEFUL ADVICE AND HINTS FOR GETTING THE BEST RICE WITH BEEF PEPPER:

To save time, I buy thinly sliced meat from the Asian market for hotpot or shaved steak. This is faster, but if it’s not available, purchase any beef cut (I like the fattier cuts), freeze it for thirty minutes, and then thinly slice. If the meat is partially frozen, slicing it will be easier. Oh, and always cut against the grain when cutting a soft piece of beef!
You can adjust the quantities of each ingredient in the sauce to your personal preference. For example, I normally add extra black pepper because I want my sauce to be a little hot. If you want it sweeter, you can add more honey. Make the necessary adjustments based on your own tastes!

This dish feeds two, but if you’re feeding more than two, cook it in batches for best results. This dish comes together quickly, so cooking it in batches won’t take too long. Of course, you can double or triple the amount of sauce and freeze it.
Corn kernels can be used either frozen or canned, but I find the canned variety tastes nicer and is less likely to dilute the recipe.

Guidelines:

• Rice Sauce with Beef and Pepper
• In a bowl, combine all ingredients and stir until fully incorporated.
• The sauce should be set aside.
• Rice with Beef and Peppers
• Heat a cast iron skillet or any other skillet over medium-high heat, lightly coating the bottom with avocado oil.
• When the onions begin to soften, add them and sauté for two to three minutes.
• After the onions are cooked, move them to the centre of the skillet and then arrange the thinly sliced meat around the skillet’s edges. After letting the steak rest for a few minutes, move the onions to the edge of the skillet so they are next to the steak.
• The rice should next be added to the centre of the skillet where the well was formed.
• Add the butter on top of the rice (the more butter, the richer and creamier the dish), followed by the green onions and corn.