This beef pepper rice has sizzling sweet savory meat with rice in the middle, topped with corn, scallions, butter and lots of pepper. Inspired by a Japanese restaurant Pepper Lunch, it is an extremely delicious meal that comes together in 15 minutes with simple ingredients. Mix everything together and dive in!

This mix of rice and beef is loaded with rich flavors from garlic, soy sauce, scallions and pockets of sweetness from corn kernels. It is absolutely a large shareable meal but I often feel like I could just have this all on my own.

In the actual Pepper Lunch restaurant, the meal comes on a special sizzling plate, and you finish cooking the meat at your own table with the sauce of your choice. 

For this version, you can either use a skillet to enjoy the ‘sizzling’ feel, or use any type of pan. Mixing everything together is part of the fun, I like to do this in front of everyone at the table!

Jump to:

• Which meat should I use?
• Ingredients for this recipe
• How to make beef pepper rice
• Variations
• Storing and reheating direction
• More beef recipes...
• Recipe

Which meat should I use?

If you have access to an Asian grocery store, look for ‘shabu shabu (hot pot) meat’ that is sliced very thinly. Oftentimes they are curled up like below and sold frozen. Thaw them in the fridge or on the counter and make sure to unfold them upon cooking.

If you are slicing from a block of beef, I recommend freezing the meat for about an hour. The beef will firm up nicely, making it easier to slice. 

My top choices are rib eye or chuck meat. As long as they are sliced very thinly, they will cook fast and come out tender. 

Ingredients for this recipe

• Garlic - minced
• Avocado oil - or any neutral oil
• Very thinly sliced beef - I like to use shabu shabu meat. See above for details.
• Salt
• Baby portobello mushrooms - sliced
• Tamari soy sauce
• Mirin
• Honey
• Warm cooked rice - preferably Japanese rice, or any kind of rice

Toppings: 

• Canned corn kernels
• Thinly sliced scallions
• Vegan butter - I use salted type
• Freshly ground pepper

How to make beef pepper rice

1. Heat up the avocado oil and cook the garlic until fragrant.

2. Add in the beef with salt.

3. Once the beef starts to brown, add in the mushroom, tamari soy sauce, mirin, and honey. Cook over medium heat until the beef is just cooked.

4. Push the beef and mushroom to the side of the pan, making a round space in the middle.

5. Pack the rice into a bowl and invert into the middle of the pan. Let everything cook for 2 minutes.

6. Top with corn, scallions and place the butter on top. Sprinkle with ground pepper generously.

7. Mix everything gently upon serving. 

Variations

• Switch out the mushroom to other vegetables such as chopped bell peppers, thinly sliced onion, chopped cabbage, or peas. Keep the amount to around 1 cup. 
• Switch out the tamari soy sauce to 2-3 tablespoon fish sauce.
• Have fun with toppings! Hot sauce, sunny side egg,  lime juice, or switch the scallion to cilantro leaves.

Storing and reheating direction

Store any leftover in an airtight container and refrigerate for up to 3 days. To reheat, cook over the stovetop in a pan or microwave until warm.

For a freezing option, make sure to cool the beef pepper rice completely before storing. It can be kept in the freezer for up to a month.

Recipe