Beef Pepper Rice (Pepper Lunch Inspired)
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
648 kcal
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Course
Main Course
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Cuisine
Japanese
Beef Pepper Rice (Pepper Lunch Inspired)
Description
This dish features cooked jasmine rice combined with tender sliced beef cooked mostly through, all enhanced by a sauce of maple syrup, soy sauce, mirin, water, garlic powder, black pepper, and onion powder. The beef is browned in a skillet, then the rice is formed into a compact mound in the pan and cooked with butter to develop a crispy bottom layer, reminiscent of the signature texture from Pepper Lunch-style dishes.
The sauce is drizzled over the beef and rice before adding sweet corn and allowing the mixture to cook undisturbed to meld flavors and build that desirable crisp rice surface. Finishing with a pat of butter and sliced scallions adds richness and freshness.
Results are a balance of sweet, salty, and umami notes with a pleasing contrast between the tender beef, crisped rice, and sweet corn kernels. This dish can serve as a filling lunch or dinner entrée.
Ingredients
- 3 cups rice warm, cooked
- 4 tbsp maple syrup or honey
- 4 tbsp soy sauce low sodium
- 2 tbsp mirin
- 2 tbsp water
- 1 tsp garlic powder
- ½ tsp black pepper or more, to taste
- ½ tsp onion powder
- 1-1½ lb beef or sliced beef, shabu shabu
- 1 tbsp neutral cooking oil generic cooking oil
- 2 tbsp butter divided in half
- ¼ cup sweet corn
- ¼ cup scallions sliced
Instructions
- Cook jasmine rice in your method of choice. I use a rice cooker.
- Make the sauce by combining maple syrup, soy sauce, mirin, water, garlic powder, pepper, and onion powder and set aside.
- In a large skillet over medium-high heat, add a splash of oil and add the beef to it. Cook until 80-90% browned and drain any excessive liquid in the pan.
- Push the beef to the side of the pan, making a large enough space in the middle of the pan for a bowl of rice. Add 1 tbsp butter to the middle of the pan and let it melt for a few seconds.
- Tightly pack around 3 cups of rice into a bowl and invert it into the middle of the pan, over the butter.
- Remove the bowl, drizzle the sauce over the rice and beef, and then top with the corn. Let everything cook together, untouched for 2 to 3 minutes. The bottom of the rice will get nice and crispy while the sauce cooks with the beef.
- Top off with the rest of the butter and green onions before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Calories | 648kcal | 32% |
| Carbohydrates | 55g | 18% |
| Protein | 39g | 78% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 751mg | 31% |
| Potassium | 652mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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