Pepper Lunch Recipe
his Pepper Lunch recipe brings the sizzling flavors of a Japanese classic straight to your kitchen. Juicy beef, buttery rice, and bold black pepper come together for a quick, delicious meal that's perfect for any day of the week
Equipment
- Heavy skillet or hotplate
- Knife and cutting board
- Spatula
Ingredients
- 200 g thinly sliced beef ribeye or sirloin
- 2 cups cooked white rice
- ½ cup corn kernels
- 2 tbsp butter
- 2 tsp freshly ground black pepper
- 2 tbsp soy sauce
- 2 cloves garlic minced
- Green onions optional garnish
Instructions
- Heat your skillet or hotplate until very hot.
- Sear the beef slices briefly, seasoning with black pepper and a small cube of butter.
- Arrange cooked rice in the center of the pan. Add the corn and seared beef around the rice.
- Drizzle soy sauce and minced garlic over the dish.
- Let it sizzle for 1-2 minutes, then stir everything together.
- Serve hot, garnished with green onions if desired.
Notes
- Pan Options: If you don’t have a hotplate, a cast-iron skillet works just as well to maintain high heat.
- Beef Substitutes: Feel free to use chicken, pork, or tofu for a different twist.
- Rice Tip: Day-old rice works great for this recipe as it holds its texture better when mixed.
- Make it Spicy: Add a dash of chili flakes or spicy sauce for a fiery kick.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a hot skillet for the best flavor.