Maya Sari
This dish is unbeatable and you will love it. What really knocks my socks off is a restaurant-style cooked dinner at home.
Both, the best Pepper Lunch Beef Rice and the last thing that comes to your mind, which is the dish that is sizzling with heat at a Pepper Lunch restaurant.
This is the very bomb of tastiness- you are only to heat it in 20 minutes, the part even better.
But the best of this dish, I would think, goes back to its simplicity: tender slices of beef, rice nicely seasoned, sweet corn, and a touch of butter combined together in that sizzling pan.
Of course, finished with my secret weapons: Amakuchi and Karakuchi sauces. Believe me, right from the moment you sprinkle those sauces over the hot rice and beef, it can turn your kitchen into your new favorite “fast food” joint
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Why You’ll Love This Recipe
Quick & Easy: For those busy nights when you really want something hearty but don’t feel like being in the kitchen for hours.
Customizable: Want a lot of cheese? Add it. Want more veggies? Go for it. Prefer chicken over beef? No problem!
Sizzle Factor: Serve it on a hot skillet or pan for that authentic Pepper Lunch experience.
What You’ll Need
Main Ingredients
250 g beef: Thinly sliced shabu shabu beef works best, but you can use sirloin or ribeye if you’re slicing it yourself. (Pro tip: Partially freeze the beef before slicing for super-thin cuts.)
300 g steamed rice: Fresh or day-old rice, either works. I prefer jasmine rice for its subtle aroma.
1 tbsp corn: Sweet and simple, frozen or canned is fine.
1 tbsp butter: Adds richness and depth to the dish.
1/2 tsp ground black pepper: For that signature peppery kick.
1 tsp spring onions: Freshly chopped for a pop of color and crunch.
1 tbsp cheese (optional): For the boujee factor.
Amakuchi (Honey Soy Sauce)
The two-secret sauce:
3 tbsp light soy sauce
1 tbsp honey
1 tbsp oyster sauce
1 onion, sliced
1 clove garlic, minced
1 tsp cooking oil
Cornstarch slurry (1 tsp cornstarch is to 1/4 cup water)
Karakuchi (Garlic Soy Sauce)
3 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp garlic, minced
2 tsp ground black pepper
Cornstarch slurry (1 tsp cornstarch + 3 tbsp water)
How to Make Pepper Lunch Beef Rice
Prepare
Amakuchi: Heat 1 teaspoon of oil in a small pan and sauté the chopped onion and minced garlic until soft. Pour soy sauce, honey, and cornstarch water into the skillet. Cook the sauce gently until it thickens up.
Karakuchi: In a separate pan, infuse the sauce with garlic and black pepper. Simmer gently then pour in the cornstarch slurry, making the sauce thick. (Idea for success: When you don’t have time and are in a hurry, mix the Amakuchi ingredients instead and skip the sautéing step!)
Assemble the Pan: Heat the skillet over medium-high heat. Pile the rice into the middle, in a small dome. Line pan-seared thin slices of beef and corn around. Dot the top with butter.
Sizzle and Blend: Pour the sauce over the beef and rice. Now, let it sizzle without stirring for 2–3 minutes until the bottom of the rice crackles. Then, with your spoon, mix all until your beef is done to your taste.
Garnish and Serve: Sprinkle with spring onions and shredded cheese to your liking. Serve directly from the pan for that Pepper Lunch experience.
Tips for the Best Pepper Lunch Beef Rice
Hot Plate Hack: A cast-iron skillet is a winner due to the maximum sizzle and heat retention.
Day-old Rice: Use rice that is just slightly drier. It holds its shape well and soaks up the sauces well.
Sauce Storage: Leftover sauces? In the fridge they go to be used maybe as a marinade or a stir-fry sauce over the course of time.
Why This Recipe is Special
I could never forget the first time I had Pepper Lunch on a trip to Asia—it was love at first sizzle.
The excitement of hearing this dish arrive at my table, the aromas of the sauces, the fun in mixing all that right before eating—pure joy.
Every single time I make it here feels like a mini trip down memory lane. Try it once, and I promise it’ll become a staple in your kitchen, too!
Black Pepper Beef Udon
Ingredients
- 1 cup corn
- 400 g beef, thinly sliced
- 1 white sweet onion, sliced
- 1 tbsp olive oil
- 1 tbsp butter
FOR THE SAUCE
- 1 tsp fresh black pepper
- Cornstarch slurry (1 tsp cornstarch is to 1/4 cup water)
- 1 tbsp honey
- 2/3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
Instructions
- Heat the skillet over medium-high heat, add 1/2 tbsp of oil in a small pan and sauté the chopped onion until soft.
- Pile the rice into the middle, in a small dome. Line pan-seared thin slices of beef and corn around. Dot the top with butter and spring onion.
- Pour the sauce over the beef and rice. Now, let it sizzle without stirring for 2–3 minutes until the bottom of the rice crackles. Then, with your spoon, mix all until your beef is done to your taste.
- Sprinkle with spring onions. Serve directly from the pan for that Pepper Lunch experience.
