I am so excited to share this beef pepper rice recipe with you guys now that I got my hubby’s two thumbs up! Have you had beef pepper rice from Pepper Lunch? I tried it once and was hooked! The dish is so flavourful and it’s so fun “cooking” the dish at the table. This beef pepper rice recipe is my take on the one from Pepper Lunch. It’s easy to make and the garlic soy sauce gives it an extra punch of flavour. Let me know if you’ve tried this recipe in the comments below or on Instagram #jansfoodsteps.
Ingredients for Making this Beef Pepper Rice Recipe
You only need five ingredients to make this beef pepper rice, if you don’t count the marinade or seasoning. The five ingredients are:
- Thinly Sliced Beef – I use sliced beef for shabu shabu or hot pot to ensure that it will be cooked through. Try to use one that has a medium amount of marbling for better flavour and texture. If you wish to slice your own beef, freezing it before slicing will make it easier to get thin slices.
- Cooked Rice – No need to explain this one. Since this is not a fried rice, you do not need to use day old rice for the recipe.
- Corn – You’ll need whole corn kernel for this beef pepper rice recipe. It doesn’t matter if it’s fresh, frozen or from a can. I use unsalted corn kernels because this allows me to adjust the salt level of the dish.
- Scallions – Make sure the scallions are dry and slice them thinly, especially the white part. To ensure the scallions are dry, I usually slice them and spread them out on a paper towel while I prepare the other ingredients.
- Butter – Similar to the corn, I use unsalted butter so I can control the level of saltiness. However, salted butter also works if that’s what you’ve got.
Two Key Items for Delicious Beef Pepper Rice
- Garlic Soy Sauce – In my opinion, this is what makes my homemade beef pepper rice really delicious. It adds an extra punch of flavour without making the dish too salty. Pepper Lunch actually has two difference sauces, Soy Garlic and Honey Soy. I love garlic and prefer something more savoury so I use a homemade garlic soy sauce to make the beef pepper rice recipe. You can find a recipe for the Honey Soy sauce easily with a simple search on Google.
- Fresh Ground (Black) Pepper – The amount of ground black pepper is up to you but I like to use a lot. I use freshly ground pepper because I find it more fragrant but any black pepper should work.
Tips for Making Beef Pepper Rice
The original Pepper Lunch beef pepper rice is served on a cast iron hot plate and you finish cooking the beef at the table. Since I don’t have this at home, I make the recipe using the Bruno hot plate which allows me to cook and serve the beef pepper rice tableside. You can also cook this on the stove top as well. The procedure is the same. Here are some tips I’d like to share whether you are cooking this on a hot plate or stove top:
Tip 1 – Start with a very hot pan – To ensure that the beef isn’t overcooked, you need to start with a very hot pan and then turn the heat off before adding the ingredients. Because of this, use a pan that retains heat well or you’d need to turn the heat back on midway through the cooking process. My rule is, if you don’t hear any sizzle midway through the cooking, turn the heat back on to medium.
Tip 2 – Mise en place – Because this dish comes together quickly, you’d want to have all your ingredients cut, measured and ready to go before you start cooking. This includes measuring the rice! The actual cooking time only takes about 5 – 10 minutes so being prepared will ensure a smooth process.
Beef Pepper Rice Recipe
If you make this beef pepper rice recipe, please let me know on Instagram by tagging @jansfoodsteps #jansfoodsteps or in the comments below. Thanks!
Here's my take on beef pepper rice after trying the ones from Pepper Lunch. The garlic soy sauce adds so much flavour and is the key to making this dish super delicious!
- 250 g beef, sliced thinly (I use the ones for shabu shabu)
- 2 servings of cooked rice
- 1/2 cup corn kernels
- 1/4 cup scallions, sliced
- 1.5 tbsp butter
- fresh ground pepper
- 2.5 tbsp soy sauce
- 2 tbsp sake
- 1 tsp garlic, grated
- 1/3 cup soy sauce
- 6 large cloves of garlic, crushed
- 2 tsp sugar
- 1 tsp cornstarch
- 1/2 cup water
Soak the crushed garlic cloves in the soy sauce for 30 minutes.
Then add all ingredients to the saucepan and bring it to a boil. Let the mixture boil for 30 seconds then remove it from the heat.
Once cooled enough to handle, blend everything together to make the sauce. Pour into a bottle and keep refrigerated.
Combine all the marinade ingredients.
Cut beef slices into bite-size portions. Combine beef with marinade mixture and marinate for 15-20 minutes.
Preheat your pan over medium to high heat until really hot.
Turn off the heat and add the beef. Place the beef around the edges of the pan to form a circle.
Add the cooked rice and flatten it out with the spatula, then place the corn kernels and scallions on top the rice. Next, add in the butter and fresh ground pepper. The beef should be about 75% cooked at this point. Note: If you can't hear any sizzle, this means your pan is cooling too quickly and you should turn the stove back on to medium to cook the beef.
Mix everything together with a spatula.
Drizzle the desired amount of the garlic soy sauce and mix thoroughly.
Remove from heat and serve with extra garlic soy sauce on the side.
I use unsalted corn kernels from a can as well as unsalted butter. If you use salted varieties, you might want to add less garlic soy sauce.