Loading...

Prepare the Pepper Lunch Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, granulated sugar, and garlic powder until the sugar is dissolved. Set aside.

Sauté the Onions: Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the sliced white onion and sauté, stirring frequently, until softened and lightly browned, about 3-4 minutes.

Assemble Ingredients: Once the onions are cooked, push them to the sides of the pan to create a clear space in the center. Place a mound of warm cooked white rice in the center of the pan, on top of the onions.

Add Butter and Beef: Place the unsalted butter on top of the rice mound. Arrange the thinly sliced beef around the rice mound in a circular pattern, ensuring the beef is directly on the hot pan surface.

Add Corn and Green Onions: Scatter the corn kernels around the rice and beef. Sprinkle the chopped green onions over the rice and corn.

Add Sauce and Season: Pour the prepared Pepper Lunch sauce evenly over all the ingredients in the pan. Generously grind fresh black pepper over the entire dish.

Cook and Mix: Place the pan back on the stove over medium-high heat. Using chopsticks or two spatulas, immediately begin to mix all the ingredients thoroughly. Continue mixing and cooking for 3-5 minutes, ensuring the beef is browned and cooked through, the rice is coated with sauce, and all ingredients are well combined and heated. Serve immediately directly from the pan.


Prepare the Pepper Lunch Sauce: In a small bowl, whisk together the soy sauce, mirin, sake, granulated sugar, and garlic powder until the sugar is dissolved. Set aside.

Sauté the Onions: Heat the vegetable oil in a large, heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the sliced white onion and sauté, stirring frequently, until softened and lightly browned, about 3-4 minutes.

Assemble Ingredients: Once the onions are cooked, push them to the sides of the pan to create a clear space in the center. Place a mound of warm cooked white rice in the center of the pan, on top of the onions.

Add Butter and Beef: Place the unsalted butter on top of the rice mound. Arrange the thinly sliced beef around the rice mound in a circular pattern, ensuring the beef is directly on the hot pan surface.

Add Corn and Green Onions: Scatter the corn kernels around the rice and beef. Sprinkle the chopped green onions over the rice and corn.

Add Sauce and Season: Pour the prepared Pepper Lunch sauce evenly over all the ingredients in the pan. Generously grind fresh black pepper over the entire dish.

Cook and Mix: Place the pan back on the stove over medium-high heat. Using chopsticks or two spatulas, immediately begin to mix all the ingredients thoroughly. Continue mixing and cooking for 3-5 minutes, ensuring the beef is browned and cooked through, the rice is coated with sauce, and all ingredients are well combined and heated. Serve immediately directly from the pan.
