Beef Pepper Rice / Pepper Lunch Dupe
During my travels to Japan a handful of years ago, I got the opportunity to experience some really incredible food, from high-end restaurants to random hole-in-the-walls, serving dishes like sushi, ramen, yakitori, and everything else in between. Honestly, some of the best food I've ever had was in Japan, and one of the restaurants I
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz Thinly Sliced Ribeye
- 2 cup Cooked White Rice
- 1 tbsp Oil
- 1/2 Onion
- 1 tbsp Oil
- 1/2 tbsp Minced Garlic
- 2 tbsp Low-Sodium Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Honey
- 1 tsp Rice Vinegar
- 4 oz Canned Sweet Corn
- 1 tbsp Butter
- Green Onions
- Black Pepper
Instructions
- 1
Sauce:
- 2
In a sauce pot on medium heat, add oil and sauté minced garlic until fragrant. Add soy sauce, oyster soy sauce, honey, and rice vinegar. Mix well, bring up to a slight simmer, and let the sauce reduce to desired consistency, then set aside
- 3
Prep:
- 4
Cut half an onion into strips along the grain
- 5
Finely chop green onions to use as a garnish
- 6
Open canned corn and drain the liquid, leaving just the corn kernels
- 7
Cook:
- 8
Add oil and sauté onions for 1-2 minutes to a pan on medium-high heat. Move onions towards the center of the pan to create a bed for the cooked rice
- 9
Add rice to a bowl and press down firmly to form a dome of rice. Flip the bowl of rice onto the bed of onions
- 10
Place thinly sliced ribeye around the perimeter of the pan
- 11
Using a spoon, make a small well in the center of the rice to place a knob of butter
- 12
Add corn kernels on top of rice, garnish with green onions, and then spoon over sauce to taste and add fresh ground black pepper
- 13
Serve in a hot pan or skillet. Mix well before enjoying!