Beef Pepper Rice (Pepper Lunch Inspired)

This Beef Pepper Rice comes together so quickly and easily in a few simple steps! Inspired by the popular sizzling beef pepper rice from Pepper Lunch, this homemade version comes together with only a handful of ingredients!

This beef stir fry with rice and corn is one of those recipes that come together so quickly, that I love making it on busy weeknights. I love how simple this beef pepper rice recipe is but is packed full of flavour. It’s definitely one of those dishes that I can eat all four servings by myself because I don’t want to share!

 

Ingredients You’ll Need

• rice — you’ll need cooked, warm rice for this recipe. I usually just use my rice cooker to make jasmine rice as I prep and cook the recipe.
• shabu shabu beef — I used beef brisket shabu shabu beef but feel free to use what you like. As it comes pre-sliced super thin, it cuts down on prep time as well as cooking time. It literally takes a few minutes to get all the beef browned. Pepper Lunch uses chuck tender and short plate beef slice if you want to use a different cut.
• oil — I add a bit of oil to my skillet to help brown the beef.
• sauce — I’m not claiming this sauce to be the same as Pepper Lunch’s. This is my take on it with a few pantry staples that I thought tasted great together! I combine maple syrup (or honey), soy sauce, mirin, water, garlic powder, pepper, and onion powder in a bowl and then drizzle it over the cooked beef and rice. Pepper Lunch uses a Amakuchi Honey Soy Sauce and Karakuchi Garlic Soy Sauce for their beef pepper rice.
• butter — you won’t regret adding butter to this. I use unsalted butter.
• corn — I used canned sweet corn.
• scallions — the more, the better.

How to Make Beef Pepper Rice

• Cook jasmine rice in your method of choice. I use a rice cooker.
• Make the sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside.
• In a large skillet over medium-high heat, add a splash of oil and add the beef to it.
• Cook until 80-90% browned and drain any excess liquid in the pan.

• Push the beef to the side of the pan, making a large enough space in the middle of the pan for a bowl of rice. Add half the butter to the middle of the pan and let it melt for a few seconds.
• Tightly pack around 3 cups of rice into a bowl and invert it into the middle of the pan, over the butter.

• Remove the bowl, drizzle the sauce over the rice and beef, and then top with some corn. Let everything cook together, untouched for 2 to 3 minutes. The bottom of the rice will get nice and crispy while the sauce cooks with the beef.
• Top off with the rest of the butter and green onions before serving.

Recipe Tips and Notes

• You are more than welcome to use a cast-iron pan to make this recipe to make this more “sizzling,” like Pepper Lunch.
• If you are slicing your own beef, you can freeze it for around an hour or until it’s firm so you can easily slice it thinly.
• Mix well before enjoying or eat it straight from the pan!
• A fried egg on top makes for a delicious addition.
• You can swap black pepper for white pepper if you are not a fan of the speckled look from the black pepper.
• Honey can be used in place of maple syrup if you prefer.
• Add a bit of sriracha to the sauce for a spicier beef stir fry.

Make Ahead Tips

• Meal prep: once cooled, store the cooked beef stir fry with rice in an airtight container for up to 4 days in the fridge.
• Freezer: allow the beef and rice to cool before transferring them into an airtight container before storing them in the freezer.

More Recipes to Try

• Tempura Udon
• Yaki Udon
• Soboro Don (Ground Chicken Bowl)
• Teriyaki Chicken Wings
• Teriyaki Chicken Thighs
• Teriyaki Salmon Bowl

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