Name: Beef Pepper Rice Better than Pepper Lunch Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese-inspired
Ingredients: 16 oz Thinly Sliced Beef (Use rib eye or top blade for the best flavor); 0.5 small Yellow Onion (Thinly sliced, to be caramelized for sweetness); 2 stalks Green Onion (Thinly sliced); 0.33 cup Yellow Corn (Frozen or canned); 2 cups Cooked White Jasmine Rice (Can be swapped with brown rice or cauliflower rice); 2 cloves Garlic (Grated); 2 tbsp Soy Sauce (Low-sodium options work well too); 1 tbsp Oyster Sauce (Extra soy sauce can be a good substitute); 0.5 tbsp Rice Vinegar (Apple cider vinegar is a great alternative); 2 tbsp Honey (Maple syrup can be used for a vegan twist); 0.25 tsp Black Pepper (Preferably freshly cracked); 2 tbsp Butter (Divided; substitute with oil if preferred)

Description

This quick and flavorful Beef Pepper Rice recipe captures the essence of a beloved Japanese hot plate dish, combining tender thinly sliced beef, caramelized onions, and fragrant jasmine rice all tossed in a savory, slightly sweet sauce. Ideal for a satisfying dinner in just 15 minutes, it’s a restaurant-quality meal you can easily make at home.

Ingredients

Scale

Proteins

16 oz Thinly Sliced Beef (Use rib eye or top blade for the best flavor)

Vegetables

0.5 small Yellow Onion (Thinly sliced, to be caramelized for sweetness)
2 stalks Green Onion (Thinly sliced)
0.33 cup Yellow Corn (Frozen or canned)

Carbohydrates

2 cups Cooked White Jasmine Rice (Can be swapped with brown rice or cauliflower rice)

Flavorings and Sauces

2 cloves Garlic (Grated)
2 tbsp Soy Sauce (Low-sodium options work well too)
1 tbsp Oyster Sauce (Extra soy sauce can be a good substitute)
0.5 tbsp Rice Vinegar (Apple cider vinegar is a great alternative)
2 tbsp Honey (Maple syrup can be used for a vegan twist)
0.25 tsp Black Pepper (Preferably freshly cracked)
2 tbsp Butter (Divided; substitute with oil if preferred)

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Instructions

Make the sauce: In a medium bowl, combine the grated garlic, soy sauce, oyster sauce, rice vinegar, honey, and freshly cracked black pepper. Mix thoroughly and set aside to let the flavors meld.
Caramelize the onions: Heat 1 tablespoon of butter in a large pan over medium heat. Add the thinly sliced onion and sauté, stirring occasionally, until the onions become golden brown and caramelized, which takes about 5 minutes. This adds natural sweetness and depth to the dish.
Arrange beef and rice: Push the caramelized onions to the center of the pan. Spoon the cooked jasmine rice on top of the onions, and then carefully arrange the thinly sliced beef around the rice, allowing it to sear for about 3 to 4 minutes to develop flavor without overcooking.
Add sauce and garnish: Drizzle the pre-made sauce evenly over the rice and beef mixture. Then sprinkle the corn and sliced green onions on top. Add the remaining tablespoon of butter for richness and melt it into the mixture.
Final seasoning and serve: Sprinkle a bit more freshly cracked black pepper, gently mix everything together to combine the flavors, then serve hot immediately. This dish is perfect for a cozy, flavorful meal that’s ready in minutes.

Notes

For a healthier twist, swap white jasmine rice with brown rice or cauliflower rice.
Use low-sodium soy sauce to reduce salt content if desired.
Honey can be replaced with maple syrup to accommodate a vegan version.
Butter can be substituted with vegetable oil or margarine to make this dairy-free.
Thinly slicing the beef yourself ensures quicker cooking and better texture.
Make sure not to overcrowd the pan to get a good sear on the beef.