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!
Course Main
Cuisine Japanese
Keyword beef, rice
Servings 2
Author Jan
Ingredients
Main Ingredients:
250gbeef, sliced thinly (I use the ones for shabu shabu)
2servingsof cooked rice
1/2cupcorn kernels
1/4cupscallions, sliced
1.5tbspbutter
fresh ground pepper
Beef Marinade Ingredients:
2.5tbspsoy sauce
2tbspsake
1tspgarlic, grated
Garlic Soy Sauce Ingredients:
1/3cupsoy sauce
6large cloves of garlic, crushed
2tspsugar
1tspcornstarch
1/2cupwater
Instructions
Make Garlic Soy Sauce:
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.
Marinate the Beef:
Combine all the marinade ingredients.
Cut beef slices into bite-size portions. Combine beef with marinade mixture and marinate for 15-20 minutes.
Making Beef Pepper Rice:
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.