Beef Pepper Rice
This 30-minute Pepper Lunch inspired dish is a quick and satisfying meal, featuring sizzling beef, rice, corn, green onion and black pepper.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 serving cooked short-grain rice
- 200 g thinly sliced beef (or any protein of your choice)
- 1/2 white onion, sliced
- 1/3 cup sweetcorn (canned or fresh)
- a knob of butter
- handful chopped green onions
- ground black pepper (as much as you like!)
- 2 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp oyster sauce
- 1 tsp sugar
- 2 tbsp minced garlic
- 1/2 tsp ground black pepper
Instructions
- 1
In a small bowl, mix together soy sauce, mirin, oyster sauce, sugar, minced garlic, and black pepper. Set aside.
- 2
Heat a bit of oil in a frying pan or cast iron pan over medium-high heat. Add the sliced onions and cook for 2–3 minutes until soft and fragrant.
- 3
Add a bowl of cooked rice to the centre of the pan. Arrange the sliced beef around the rice. Place a knob of butter on top of the rice, then sprinkle generously with black pepper. Add the corn and chopped green onions on top.
- 4
Once the beef starts to sizzle, pour the sauce evenly over everything. Stir well to mix the beef, rice, and sauce together.
- 5
Turn off the heat and serve straight from the pan. The residual heat will finish cooking the beef. If you're using a cast iron pan, let it sit for a minute or two for some crispy edges.