Contrary to popular belief, hacking Pepper Lunch’s iconic Beef Pepper Rice dish is not as difficult as one might think. While the use of butter certainly adds to the dish’s rich flavor, the true secret lies in the quality and preparation of the beef. High-quality beef is key to elevating this dish to new heights, making it one of the most sought-after lunch options.
Take Aways
- Use a high-heat pan, such as an iron skillet, to cook the steak evenly, and the rice forms a crispy crust.
- Keep the pan on the burner for a few extra minutes after cooking to achieve the perfect crispy and golden crust on the rice. This allows the rice to caramelize and transform into a deliciously crisp delight.
- Be creative! The Pepper Lunch Beef and Rice recipe is highly customizable. Add vegetables or other ingredients to suit your taste or dietary preferences.
I don’t take any dish lightly. Beef Pepper Rice from Pepper Lunch, however, has me all in. Not only is it delicious, but also it is served in a big portions, and you won’t smell like a lunchtime promo after finishing your meal. This copycat recipe is truly a must-try for any food enthusiast.
What is the Pepper lunch recipe?
The dish is typically served on a metal plate, which keeps the food hot and sizzling until the last bite. The hot plate also allows the rice to cook and absorb the flavors of the sauce and meats.
Pepper Lunch is not just a meal but it’s an experience. The sound and aroma of sizzling beef and vegetables, the presentation of the dish, and the taste of the food make it an enjoyable and satisfying meal. It’s no wonder why this dish is a favorite among foodies and has become a staple in Asian cuisine.
Pepper Lunch signature dish
At Pepper Lunch, diners can expect to find two bottles of sauces on the table upon seating – the Amakuchi, a honey soy sauce, and the Karakuchi, a peppery garlic soy sauce. These sauces will be added to your sizzling hotplate according to your preferences.
I find the Karakuchi sauce more savory, but I always add a bit of the sweeter Amakuchi for balance. I suggest adding two teaspoons of each sauce to your rice for a perfect balance.
Note:
A little-known secret – the Amakuchi sauce is simply the Karakuchi recipe with the addition of honey and onions. So, to save time, you can always make just one sauce. As a pro tip, keep any leftover sauce in the fridge for a quick and easy stir-fry sauce for your next meal. And remember to make extra portions next time!
What meat to use for this dish?
Choose a high-quality cut of beef such as ribeye or New York strip for a delicious Pepper Lunch steak and rice dish. Make sure to select well-marbled meat for a juicy and tender texture. Opt for grass-fed beef for a healthier choice. Grill or pan-fry the steak to your desired level of doneness for the ultimate Pepper Lunch experience.
Ingredients you’ll need:
When making Pepper lunch Beef and Rice Sizzle, you will need the following ingredients:
- 1 pound of thinly sliced beef briskets (such as sirloin, ribeye, or flank steak)
- 1 cup cooked rice
- 1 tablespoon of vegetable oil
- Salt and pepper, to taste
Amakuchi sauce (Honey soy sauce):
- 1 tbsp of oil
- ¼ cup diced onions
- 3 cloves of garlic (minced)
- ¼ cup light soy sauce ( or Tamari for gluten-free)
- 2 tbsp Mirin (sweet rice wine)
- 2 tbsp brown sugar ( or honey)
- Cornstarch slurry (1 tbsp cornstarch + ¼ cup water)
For the Karakuchi sauce (Garlic soy sauce):
- ½ cup Light Soy Sauce
- 2 tbsps Garlic
- ¼ tsp Ground Black Pepper
- ¼ cup of water
- Cornstarch slurry (1 tbsp cornstarch + ¼ cup water)
Toppings:
- 1 tablespoon of butter
- ½ cup corn kernels
- 1 cup of vegetables of your choice (such as bell peppers, onions, mushrooms, or broccoli)
- Furikake (optional)
- Add some scallions, green onions, or sesame seeds to garnish before serving.
Step-by-step directions:
For the Amakuchi sauce:
- Heat a pan over medium-low heat and add 1 tablespoon of oil. Once the oil is hot, add ¼ cup diced onions and 1 minced garlic clove. Stir, occasionally, until the onions are softened and fragrant, about 5 minutes.
- Whisk together ¼ cup light soy sauce, 2 tbsp mirin, and 2 tablespoons sugar or honey in a small bowl.
- Create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the pan and continue to cook, constantly stirring, until the sauce thickens and bubbles, about 1 to 2 minutes.
- (*Optional) Transfer the sauce to a blender and pulse until smooth.
For the Karakuchi sauce:
- Combine ¼ cup light soy sauce, water, black pepper, and minced garlic cloves in a pan over medium-low heat. Simmer for about 3 to 5 minutes.
- Whisk together 1 teaspoon of cornstarch mixed with 1 tablespoon of water in a small bowl. Add the mixture to the pan and constantly stir until the sauce thickens and bubbles, about 1 to 2 minutes.
- (Optional) Transfer the sauce to a blender and pulse until smooth.
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Step-by-step instructions for Pepper Lunch recipe
Step 1
Place 1 cup of cooked rice in the center of a hot pan or griddle.
Step 2
Arrange 1 pound of thinly sliced beef around the rice. Turn up the heat to high and cook the meat to your desired level of doneness.
Step 3
While the beef cooks, top the rice with 1 tablespoon of butter, ¼ cup of corn kernels, ¼ cup of thinly sliced scallions, and a sprinkle of ground black pepper. If desired, you can also add ¼ cup of grated cheese.
Step 4
Drizzle the Amakuchi and Karakuchi sauces over the beef and rice and mix everything.
Step 5
Continue cooking for 2-3 more minutes or until the rice is crispy and the flavors are well combined.
Step 6
Serve immediately and enjoy the delicious, mouth-watering Pepper Lunch Beef and Rice dish!
Note:
You can adjust the recipe according to your taste. Feel free to add more or less of the ingredients and sauces. You can also add vegetables of your choice, such as peppers or mushrooms.
Why you’ll love Pepper Lunch Steak and Rice recipe dish
You’ll love the Pepper Lunch Steak and Rice recipe for several reasons.
- The combination of sizzling hot pepper sauce and tender, juicy steak creates a perfect balance of heat and flavor that will tantalize your taste buds. The sizzle of the steak as it cooks in the pan adds to the overall appeal of the dish.
- The rice is cooked to perfection, with a crispy and golden crust forming on the pan’s bottom. This adds an irresistible texture to the dish, making you crave more.
- The dish is easy to make. It’s quick, easy, and satisfying without spending hours in the kitchen. Weeknight meals won’t be boring with this dish.
- It’s versatile. You can customize it to suit your preferences by adjusting the level of heat or by adding vegetables or other ingredients.
Cooking tips when cooking Pepper Lunch beef and rice dish
1 An iron skillet is the way to go.
I recommend using an iron skillet for the ultimate pepper lunch recipe experience. Its ability to retain heat allows for even cooking of the beef, even after it’s removed from the burner. However, if you don’t have four iron skillets, regular skillets will work just fine. The key to success with traditional skillets is to keep them on the burner for 3-5 minutes to ensure the beef is cooked and the rice is crispy. Trust me; the result will be just as delicious.
2 Crunchy bottom rice
The true star of any pepper lunch dish is the crispy, golden layer of rice that forms on the bottom of the pan. To achieve that perfect crunch, I like to keep the pan on the burner for a few extra minutes after cooking, allowing the rice to caramelize and transform into a deliciously crispy delight.
3 Another great protein alternative
But what if you’re vegan? No problem! Swap out the beef for colorful peppers, zucchini, eggplant, or fried tofu.
Switch things up in your pepper lunch game using thin slices of fatty salmon or tuna belly instead of traditional beef or pork. These delectable fish options offer a unique twist on the classic dish, infusing it with a richer flavor and a melt-in-your-mouth texture that will have your taste buds singing.
4 Can’t find thin-sliced beef at the store
Don’t let the lack of ultra-thin sliced beef stop you from enjoying this delicious dish! Opt for a sirloin steak instead, and elevate it to sukiyaki-worthy thinness by popping it in the freezer until firm and then slicing it to perfection.
5 On a gluten-free diet
Indulge in a delicious gluten-free version of the classic garlic-soy Karakuchi sauce by simply substituting soy sauce with Tamari. However, for those who crave the sweet and savory taste of the honey-soy sauce, fear not!
Omit the oyster sauce and thicken the mixture with a simple cornstarch slurry made from 1 teaspoon of cornstarch and ¼ cup of water. Cook until the mixture becomes bubbly and thick, and enjoy a delicious, gluten-free alternative to the traditional honey-soy sauce.
6 If you’re a diabetic.
Diabetes should not limit your culinary experiences! Savor the flavors of tender beef by pairing it with a medley of nutrient-rich vegetables instead of rice. And for those sweet cravings, satisfy them with a sugar alternative in the honey-soy mixture for a diabetic-friendly twist on a classic dish.
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FAQ: Related questions
1 Why use a hot skillet or griddle for cooking the beef.
- It helps to create a crispy crust on the beef. When the skillet is hot, the beef sizzles as soon as it hits the surface, which helps to create a nice crust on the outside while keeping the inside juicy and tender.
- Cooking the beef on a hot skillet or griddle helps seal the juices. As the beef cooks, the heat causes the juices to start to come to the surface. When the beef is flipped, these juices are trapped in the crust, which helps to keep the beef moist and flavorful.
- Using a hot skillet or griddle helps to cook the beef quickly and evenly. When the skillet is hot, the heat is evenly distributed across the surface, which helps to ensure that the beef cooks quickly and evenly. This is especially important if you cook the beef in small batches to avoid overcrowding the skillet.
2 The best flavor comes from high-quality beef.
- Beef is the main ingredient in this dish, and it’s essential to use a cut with good marbling, which is the fat distribution throughout the meat. The fat in beef gives it its rich, beefy flavor and helps keep it moist and tender during cooking.
- You’ll be able to taste the difference when you use high-quality beef. The beef will have a more intense and rich flavor, making the dish more delicious.
- High-quality beef is usually more nutritious. Beef that is grass-fed, organic, and hormone-free is better for you and will provide a more flavorful dish.
3 Season the beef generously with salt and pepper before cooking.
- Salt and pepper are the most basic seasonings, and they help bring out the beef’s natural flavors.
- When you season the beef with salt and pepper, the salt helps to break down the muscle fibers and enhance the natural flavors of the beef. On the other hand, the pepper adds a bold and spicy taste to the beef, which complements the salt perfectly.
- It helps to create a flavorful crust on the outside while keeping the inside juicy and tender. As the beef cooks, the salt and pepper are drawn to the surface and create a nice crust that helps to lock in the juices, ensuring that your beef is flavorful and moist.
4 Avoid overcrowding the skillet by cooking in small batches.
- The beef needs more room to cook properly when the skillet is overcrowded. The beef is then steamed rather than seared, producing less flavorful and juicy meat.
- Additionally, when beef is crowded, the skillet’s temperature drops, making it harder to create a crispy crust on the beef.
- Cooking the beef in small batches ensures that each piece has enough room to cook properly and that the skillet maintains its temperature. This helps to create a crispy crust on the outside while keeping the inside juicy and tender.
5 Why do we need to stir-fry the rice with the beef and vegetables at the end.
- By stir-frying the rice with the beef and vegetables at the end, the rice absorbs the flavors of the beef and vegetables, and the dish becomes more delicious and well-mixed.
- It helps to create a crispy texture on the rice. The rice is exposed to heat and the juices from the beef and vegetables, which helps to create a crisp texture on the outside while keeping the inside soft and fluffy.
- Also helps to distribute the flavors and ingredients evenly throughout the dish. This is important to ensure that each bite is delicious and well-balanced.
6 Why do we need to serve the beef and rice with a drizzle of soy sauce or other flavorful sauce.
- Flavoring sauces have a rich and complex flavor that can enhance the natural flavor of beef and rice. They can provide a nice balance of sweet, salty, and umami flavors that complement the dish.
- A drizzle of flavoring sauce can also help to add moisture to the dish and make it more appealing. The sauce can help to keep the beef and rice moist and prevent them from drying out.
- Serving the beef and rice with a drizzle of flavoring sauce can also add a visual appeal to the dish. The sauce can make the dish more attractive, and it can also make it more appealing to the palate.
- Serving the beef and rice with a drizzle of Amakuchi sauce and Karakuchi sauce provides a balance of flavors. The sweetness of the Amakuchi sauce balances the savory and spicy taste of the Karakuchi sauce, which makes the dish more delicious and well-balanced.
- Furthermore, serving the beef and rice with a drizzle of Amakuchi sauce and Karakuchi sauce also allows each person to customize the flavor to their taste. Some may prefer more sweetness, while others may prefer more savory.
Recipe
Pepper Lunch Beef and Rice
Equipments:
- hot plate (cast iron)
Ingredients:
- 1 lb beef briskets thinly sliced ( or you can use sirloin, ribeye, or flank steak)
- 1 cup cooked rice
- 1 tbsp oil
- Salt and pepper (to taste)
Amakuchi sauce (honey soy sauce):
Karakuchi sauce (garlic soy sauce):
- ½ cup Light Soy Sauce (or Tamari for gluten-free)
- 2 tbsp Garlic (minced)
- ¼ tsp Ground Black Pepper
- Cornstarch slurry (1 tbsp cornstarch + ¼ cup water)
- ¼ cup water
Toppings:
- 1 tbsp butter
- ½ cup corn kernels
- Furikake (optional)
- 1 cup vegetables of your choice (such as bell peppers, onions, mushrooms, or broccoli)
- 2 tbsp scallions
- 1 tbsp sesame seeds (optional)
Instructions:
For the Amakuchi sauce:
- Heat a pan over medium-low heat and add 1 tablespoon of oil. Once the oil is hot, add ¼ cup diced onions and 1 minced garlic clove. Stir, occasionally, until the onions are softened and fragrant, about 5 minutes.
- Create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Add the mixture to the pan and continue to cook, constantly stirring, until the sauce thickens and bubbles, about 1 or 2 minutes.
- (*Optional) Transfer the sauce to a blender and pulse until smooth. Set aside.
For the karakuchi sauce:
- Combine ¼ cup light soy sauce, water, black pepper, and 3 minced garlic cloves in a pan over medium-low heat. Simmer for about 3 to 5 minutes.
- Whisk together 1 teaspoon of cornstarch mixed with 1 tablespoon of water in a small bowl. Add the mixture to the pan and constantly stir until the sauce thickens and bubbles, about 2-3 minutes.
- (Optional) Transfer the sauce to a blender and pulse until smooth. Set aside.
Prep the beef and rice sizzle:
- Place 1 cup of cooked rice in the center of a hot pan or griddle.
- Arrange 1 pound of thinly sliced beef around the rice. Turn up the heat to high and cook the meat to your desired level of doneness.
- While the beef cooks, top the rice with 1 tablespoon of butter, ¼ cup of corn kernels, ¼ cup of thinly sliced scallions, and a sprinkle of ground black pepper. If desired, you can also add ¼ cup of grated cheese.
- Drizzle the Amakuchi and Karakuchi sauces over the beef and rice and mix everything.
- Continue cooking for 1 to 2 more minutes or until the rice is a bit crispy and the flavors are well combined.
- Sprinkle with your favorite toppings and serve immediately. Enjoy the delicious, mouth-watering Pepper Lunch Beef and Rice dish!
Notes
Cooking tips when cooking pepper lunch beef and rice
1 An iron skillet is the way to go.
I recommend using an iron skillet for the ultimate pepper lunch recipe experience. Its ability to retain heat allows for even cooking of the beef, even after it’s removed from the burner. However, if you don’t have four iron skillets, regular skillets will work just fine. The key to success with traditional skillets is to keep them on the burner for 3-5 minutes to ensure the beef is cooked and the rice is crispy. Trust me; the result will be just as delicious.2 Crunchy bottom rice
The true star of any pepper lunch dish is the crispy, golden layer of rice that forms on the bottom of the pan. To achieve that perfect crunch, I like to keep the pan on the burner for a few extra minutes after cooking, allowing the rice to caramelize and transform into a deliciously crispy delight.3 Another great protein alternative
But what if you’re vegan? No problem! Swap out the beef for colorful peppers, zucchini, eggplant, or fried tofu.4 Avoid overcrowding the skillet by cooking in small batches.
The beef needs more room to cook properly when the skillet is overcrowded. The beef is then steamed rather than seared, producing less flavorful and juicy meat.Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
