Pepper Beef Rice Skillet
Pepper beef rice skillet is a complete one-pan meal you're going to want to make all the time! Loaded with beef, veggies, and rice and served with honey garlic sauce, this meal is easy to make and totally hits the spot!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup water
- 1/4 cup light soy sauce
- 3 garlic cloves, (minced or grated)
- 1 teaspoon honey
- 1 teaspoon tapioca starch ((cornstarch also works))
- 1 lb. hot pot beef slices, (cut into thirds or bite-size pieces)
- 1 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 2 tablespoons extra light olive oil ((or any neutral flavored oil))
- 4-5 cups hot cooked Japanese/short grain rice ((see Recipe Notes below for uncooked rice measurements))
- 1 cup frozen peas, (parboiled)
- 1 cup canned corn, (drained)
- 1/2 teaspoon black pepper
- 1 tablespoon salted butter
Instructions
- 1
Cook rice (rice must be cooked before you start cooking the beef). Once rice is cooked, keep warm until ready to use.
- 2
Combine water, soy sauce, minced garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil and simmer for 2 minutes, stirring constantly. Set aside and let cool.
- 3
If desired, pour sauce into blender and pulse a few times to blend in the garlic.
- 4
Combine salt, pepper and onion powder and mix with the beef; set aside.
- 5
Heat large skillet over medium-high heat.
- 6
Add 2 tablespoons light olive oil.
- 7
Add beef and cook until half-done, loosening the pieces in the pan to cook evenly.
- 8
Add cooked rice, peas, corn, black pepper, and butter. (If using regular frozen peas, parboil the peas before adding to the pan.)
- 9
Keep stirring ingredients until beef is completely done and mixture is heated through.
- 10
Serve with garlic sauce.