Pepper Lunch Pepper Beef Rice
Pepper Lunch Pepper Beef Rice
Ingredients
- 300 g thinly sliced beef, or shabu meat
- 1 big bowl cooked rice
- 1/2 onion, thinly sliced
- 1/3 cup canned corn
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon oil, for cooking
For the Sauce
- 3 cloves garlic, minced
- 3 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tablespoon honey
Instructions
- 1
In a small pan, combine the 3 cloves of minced garlic, 3 tablespoons of light soy sauce, 1 tablespoon of mirin, 1 tablespoon of oyster sauce, and 1 tablespoon of honey. Whisk the ingredients well until thoroughly mixed. Simmer the sauce over low heat, stirring occasionally, until it slightly thickens. Once thickened, remove from heat and set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of oil in a sizzling plate or cast-iron pan over medium heat. Add the 1/2 thinly sliced onion to the hot pan and sauté until the onions are soft and translucent, about 3-5 minutes.
⏱️ 5 min
- 3
Once the onions are soft, push them to the center of the hot plate. Place 1 big bowl of cooked rice directly on top of the onions in the center of the pan. Arrange the 300g of thinly sliced beef or shabu meat around the rice, ensuring the beef is in direct contact with the hot surface of the pan to cook.
⏱️ 3 min
- 4
Add the 1/3 cup of canned corn and 2 chopped green onions on top of the rice. Place the 1 1/2 tablespoons of unsalted butter on the rice, then sprinkle 1 teaspoon of freshly ground black pepper over the entire dish. Drizzle the prepared sauce evenly over the beef and rice.
⏱️ 1 min
- 5
Using a spoon and spatula, thoroughly mix all the ingredients in the pan, incorporating the beef, rice, onions, corn, butter, pepper, and sauce. Continue to mix and cook for another 1-2 minutes until the beef is fully cooked and everything is well combined and heated through. Enjoy the meal straight from the pan while it's sizzling hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Lunch Pepper Beef Rice
- 300 g thinly sliced beef, or shabu meat
- 1 big bowl cooked rice
- 1/2 onion, thinly sliced
- 1/3 cup canned corn
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon oil, for cooking
For the Sauce
- 3 cloves garlic, minced
- 3 tablespoons light soy sauce
- 1 tablespoon mirin
- 1 tablespoon oyster sauce
- 1 tablespoon honey
Instructions
- 1
In a small pan, combine the 3 cloves of minced garlic, 3 tablespoons of light soy sauce, 1 tablespoon of mirin, 1 tablespoon of oyster sauce, and 1 tablespoon of honey. Whisk the ingredients well until thoroughly mixed. Simmer the sauce over low heat, stirring occasionally, until it slightly thickens. Once thickened, remove from heat and set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of oil in a sizzling plate or cast-iron pan over medium heat. Add the 1/2 thinly sliced onion to the hot pan and sauté until the onions are soft and translucent, about 3-5 minutes.
⏱️ 5 min - 3
Once the onions are soft, push them to the center of the hot plate. Place 1 big bowl of cooked rice directly on top of the onions in the center of the pan. Arrange the 300g of thinly sliced beef or shabu meat around the rice, ensuring the beef is in direct contact with the hot surface of the pan to cook.
⏱️ 3 min - 4
Add the 1/3 cup of canned corn and 2 chopped green onions on top of the rice. Place the 1 1/2 tablespoons of unsalted butter on the rice, then sprinkle 1 teaspoon of freshly ground black pepper over the entire dish. Drizzle the prepared sauce evenly over the beef and rice.
⏱️ 1 min - 5
Using a spoon and spatula, thoroughly mix all the ingredients in the pan, incorporating the beef, rice, onions, corn, butter, pepper, and sauce. Continue to mix and cook for another 1-2 minutes until the beef is fully cooked and everything is well combined and heated through. Enjoy the meal straight from the pan while it's sizzling hot.
⏱️ 1 min