Pepper Lunch Recipe is a popular Japanese teishoku restaurant chain known for its sizzling hot plates and customizable stir-fries. The star of the show is undoubtedly the Beef Pepper Rice, a simple yet flavorful dish featuring thinly sliced beef, fluffy rice, crisp vegetables, and a savory-sweet sauce, all sizzling away on a scorching iron plate.
Recreating this iconic dish at home is surprisingly easy, and the reward is a satisfyingly delicious and interactive dining experience. So, gather your ingredients, heat up your pan, and get ready to sizzle!
Ingredients for Pepper Lunch Recipe:
1 lb ribeye steak, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon sake (optional)
1/2 teaspoon sesame oil
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups cooked white rice
1/2 cup frozen corn kernels
1/4 cup chopped green onions
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
1 tablespoon mirin
1/2 teaspoon sriracha (optional, for a touch of heat)
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons water
Instructions for Pepper Lunch Recipe:
Marinate the Beef: In a bowl, combine the soy sauce, sake (if using), sesame oil, black pepper, and garlic powder. Add the sliced beef and toss to coat evenly. Marinate for at least 30 minutes, or up to overnight for deeper flavor.
Prepare the Sauce: In a small saucepan, whisk together the soy sauce, oyster sauce, honey, mirin, sriracha (if using), and black pepper. In a separate bowl, mix the cornstarch with the water until a slurry forms.
Cook the Rice and Vegetables: Heat the vegetable oil in a separate pan over medium heat. Add the frozen corn kernels and saute for 2-3 minutes, until slightly softened. Add the cooked rice and stir-fry for another minute to heat through. Season with salt and pepper to taste.
Sizzle the Beef: Heat a cast iron skillet or griddle over high heat until very hot. You can test if it’s hot enough by sprinkling a few drops of water; they should sizzle and evaporate immediately. Carefully add the marinated beef and spread it out in a single layer. Do not overcrowd the pan, as this will lower the temperature and prevent the beef from searing properly.
Cook to your desired doneness: Let the beef cook undisturbed for 1-2 minutes, or until browned and slightly caramelized on the bottom. Use tongs to flip the beef and cook for another minute or so for medium-rare, or longer for your preferred doneness.
Assemble and Serve: Transfer the sizzling hot rice and vegetables to a plate. Top with the cooked beef and spoon on the sauce. Garnish with chopped green onions and serve immediately.
Tips for Pepper Lunch Recipe:
For an extra sizzling experience, heat a thin layer of oil in the serving plate before adding the rice and vegetables. This will create a dramatic sizzle when the hot beef is placed on top.
Feel free to customize your Pepper Lunch! Add other vegetables like bell peppers, onions, or mushrooms. You can also swap the beef for chicken, shrimp, or tofu.
If you don’t have a cast iron skillet, you can use a heavy-bottomed pan or griddle. Just make sure it’s hot enough before adding the beef.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat until warmed through.
With its simple ingredients and sizzling presentation, Pepper Lunch is a fun and flavorful dish that’s perfect for a weeknight meal or a special occasion. So, fire up your pan, gather your loved ones, and enjoy the sizzle and satisfaction of homemade Pepper Lunch!
FAQs about Pepper Lunch Recipe:
What type of beef is best for Pepper Lunch?
Traditionally, Pepper Lunch uses thinly sliced ribeye steak. However, other thin-cut cuts like flank steak, skirt steak, or sirloin work well too. The key is to use meat that is sliced against the grain for maximum tenderness.
Can I use pre-marinated beef?
Yes, you can use pre-marinated beef for convenience. However, keep in mind that it may contain additional ingredients like sugar or MSG that you may not prefer. For the most authentic flavor, it’s best to marinate the beef yourself using the recipe’s simple marinade.
Do I need a cast iron skillet?
A cast iron skillet is ideal for Pepper Lunch because it retains heat very well, ensuring that your beef gets a proper sear. However, you can use a heavy-bottomed pan or griddle as long as it’s hot enough before adding the beef.
Can I make Pepper Lunch vegetarian?
Absolutely! Simply swap the beef for tofu, tempeh, or even lentils. Adjust the marinade as needed based on your chosen protein. You can also add additional vegetables like bell peppers, onions, or mushrooms for extra flavor and texture.
How can I adjust the spice level?
The recipe includes optional sriracha in the sauce for a touch of heat. You can add more sriracha to taste, or use another hot sauce like chili oil or gochujang. Alternatively, omit the sriracha altogether for a milder dish.
Can I make Pepper Lunch ahead of time?
You can prepare the rice, vegetables, and sauce ahead of time and store them in the refrigerator until ready to serve. However, it’s best to cook the beef fresh for the best texture and flavor.
How do I store leftovers?
Leftover cooked beef and rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat until warmed through. You can also store the marinades and sauce in the refrigerator for up to a week.
Where can I find Pepper Lunch ingredients?
Most grocery stores carry thinly sliced beef, soy sauce, oyster sauce, honey, mirin, corn kernels, and green onions. You can also find sriracha and other hot sauces in the condiment section.
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