Okay, I know Pepper Lunch's Beef Pepper Rice seems like some top-secret recipe, but honestly? It's surprisingly simple to recreate. And guess what, it's not all about that sizzling butter! The real star is the beef – get good quality, handle it right, and you're on your way to lunchtime legend status.
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.
Ingredients you'll need:
Get the full recipe card with exact ingredient measurements [here].
- Thinly sliced beef: Opt for a cut with good marbling like ribeye or sirloin.
- Cooked rice: Japanese short-grain rice is ideal, but other short or medium-grain rice works too. Leftovers are perfectly fine!
- Amakuchi Sauce: A sweet soy sauce-based sauce. It typically includes soy sauce, mirin, honey/sugar. You can check Amakuchi recipe here.
- Karakuchi Sauce: A garlic-infused soy sauce. It usually includes soy sauce, garlic, and black pepper.
- Butter: Provides richness and helps create that sizzling effect.
- Corn kernels: Adds sweetness and a pop of color.
- Scallions (green onions): Gives a fresh, slightly oniony flavor.
Optional but Common Additions:
- Onions: Add sweetness and texture.
- Black pepper: For an extra kick.
- Cheese: Melted cheese adds a savory, gooey factor.
Pepper Lunch Sauce Recipe
For the Amakuchi sauce (Honey Soy Sauce):
The Flavor Base.
Get your pan nice and warm over low-heat and add a tablespoon of oil. Toss in ¼ cup of diced onions and cloves of minced garlic. Your mission? Let them soften slowly, stirring every so often, until they smell absolutely amazing (about 5 minutes).
The Sweet and Savory Mix.
Time to whip up the magic! In a small bowl, whisk together ¼ cup of light soy sauce, 2 tablespoons of Mirin, and 2 tablespoons of brown sugar or honey (go with what you love).
Thicken Things Up.
Here's a little trick: Mix 1 teaspoon of cornstarch with 1 tablespoon of water to create a slurry. Pour it into the pan and keep stirring like a pro. The sauce will start to thicken and bubble before your eyes (it takes about a minute or two).
Level Up (Optional).
Want that super smooth, restaurant-style sauce? Pop all that goodness into a blender and give it a quick pulse.
For the Karakuchi sauce (Garlic Soy Sauce):
The Simmer Session.
Grab a pan and combine ¼ cup light soy sauce, a splash of water, a good shake of black pepper, and those minced garlic cloves. Set the heat to low heat and let the mixture simmer gently for about 3-5 minutes. Think of it as the flavors getting to know each other.
Thickening Power.
In a small bowl, whisk together 1 teaspoon of cornstarch with 1 tablespoon of water. Add this to your simmering sauce and stir non-stop – we want that sauce to thicken and bubble up (about 1-2 minutes).
Smooth Operator (Optional).
If silky smooth is your jam, transfer that sauce to a blender and give it a few pulses.
Step-by-step guide for Pepper Lunch recipe
The Rice Foundation.
Grab a cup of cooked rice (leftovers are perfect for this!) and plop it right in the middle of a scorching hot pan or griddle. It's gonna be the stage for all the deliciousness.
Beef It Up.
Time for the star of the show! Take about a pound of thinly sliced beef and drape it around your rice mound. Crank up that heat to high – we're going for a nice sear and your perfect level of doneness.
Load Up on Flavor.
While the beef is doing its thing, let's dress up that rice! Add a tablespoon of butter for richness, a sprinkle of black pepper for a little kick, ¼ cup of corn for sweetness, and ¼ cup of sliced scallions for a fresh bite. Feeling cheesy? Go ahead and throw in ¼ cup of grated cheese (this is optional).
Add the Sauce.
Here's where the true Pepper Lunch magic happens: Drizzle those glorious Amakuchi (or honey soy sauce) and Karakuchi sauces (or garlic soy sauce) all over the beef and rice. Now, give everything a good mix!
The Grand Finale.
Keep cooking for a couple more minutes. You want that rice to get a little crispy and all those flavors to really come together.
Dig In.
Plate it up and get ready to savor that incredible Pepper Lunch experience you made yourself. This is way better than the food court version!
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.
What is the Pepper lunch recipe?
Pepper Lunch's signature hot plate not only keeps your food warm but allows the rice to continue cooking, intensifying the flavors. The sizzling presentation adds an exciting visual and aromatic element, making this dish a uniquely satisfying culinary experience.
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.
Read:
Cooking tips when cooking Pepper Lunch beef and rice dish
1 An iron skillet is the way to go.
Iron skillets are best for Pepper Lunch because they retain heat for even cooking, even after removing them from the heat source. Regular skillets work too, but keep them on the burner for 3-5 minutes to ensure crispy rice and well-cooked beef.
2 Crunchy bottom rice
The key to Pepper Lunch perfection is the crispy rice layer. For the best results, leave the pan on the burner a little longer after cooking. This extra time allows the rice to caramelize, creating that irresistibly crunchy texture.
3 Another great protein alternative
- Vegan: Swap beef for colorful veggies like peppers, zucchini, eggplant, or fried tofu.
- Pescatarian: Try thin slices of fatty salmon or tuna belly for a richer, melt-in-your-mouth experience.
4 Can't find thin-sliced beef at the store
If you can't find ultra-thin sliced beef, don't worry! Partially freeze a sirloin steak for easy slicing, achieving a similar thinness for your Pepper Lunch dish.
5 On a gluten-free diet
- Karakuchi (garlic-soy): Substitute soy sauce with Tamari.
- Amakuchi (honey-soy): Omit oyster sauce and thicken with a cornstarch slurry (1 teaspoon cornstarch + ¼ cup water) for a similar flavor profile.
6 If you're a diabetic.
- Replace rice with a variety of colorful vegetables for a nutrient boost.
- Use a sugar alternative in the honey-soy sauce for a sweet flavor without the sugar spike.
Read:
FAQ: Related questions
1 Why use a hot skillet or griddle for cooking the beef.
- Creates a delicious, crispy crust.
- Seals in juices for a moist and flavorful result.
- Ensures quick and even cooking.
2 The best flavor comes from high-quality beef.
- Provides richer, more intense flavor.
- Keeps the meat tender and juicy.
- Can be healthier (grass-fed, organic, etc.)
3 Season the beef generously with salt and pepper before cooking.
- Enhance the beef's natural taste
- Create a delicious crust that locks in moisture
4 Avoid overcrowding the skillet by cooking in small batches.
- It prevents proper searing, impacting flavor development.
- It lowers the skillet temperature, hindering the formation of a crispy crust.
- It limits space for each piece of beef to cook properly.
5 Why do we need to stir-fry the rice with the beef and vegetables at the end.
- Infuses the rice with the flavors of the other ingredients, making the dish more delicious.
- Creates a crispy texture on the rice for a satisfying contrast.
- Ensures all the flavors and ingredients are evenly mixed for the perfect bite.
6 Why do we need to serve the beef and rice with a drizzle of soy sauce or other flavorful sauce.
- Create a complex, delicious flavor profile with sweet, salty, and umami notes.
- Add moisture, preventing the dish from drying out.
- Enhance the visual appeal of the dish.
- Provide balanced sweetness (Amakuchi) and savory spiciness (Karakuchi).
- Allow diners to customize the flavor intensity to their liking.
Full Recipe
Pepper Lunch Beef and Rice
Pin RecipeEquipments:
- 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 tablespoon oil (or butter)
- Salt and pepper (to taste)
Amakuchi Sauce (Honey Soy Sauce):
- 1 tablespoon oil
- ¼ cup onions (diced)
- 3 cloves garlic (minced)
- ¼ cup light soy sauce (or Tamari for gluten-free)
- 2 tablespoon Mirin (sweet rice wine)
- 2 tablespoon brown sugar ( or honey)
- Cornstarch slurry (1 tablespoon cornstarch + ¼ cup water)
Karakuchi Sauce (Garlic Soy Sauce):
- ½ cup Light Soy Sauce (or Tamari for gluten-free)
- 2 tablespoon Garlic (minced)
- ¼ teaspoon Ground Black Pepper
- Cornstarch slurry (1 tablespoon cornstarch + ¼ cup water)
- ¼ cup water
Toppings:
- 1 tablespoon butter
- ½ cup corn kernels
- Furikake (optional)
- 1 cup vegetables of your choice (such as bell peppers, onions, mushrooms, or broccoli)
- 2 tablespoon scallions
- 1 tablespoon sesame seeds (optional)
Instructions:
For Amakuchi Sauce (Honey Soy 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.
Karakuchi Sauce (Garlic Soy 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.
