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There’s a reason why Beef Pepper Rice is always trending: it’s buttery, meaty, with bits of sweet corn and plenty of black pepper. This one-pot version takes that same dish and cooks it all together in one pot with minimal cleanup!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Beef: Go for thinly-sliced chuck, rib eye, or sirloin for their tenderness and fat content. You can find these frozen and pre-sliced in most Asian groceries, just be sure to let them thaw completely prior to using. If unavailable, you could also slice them yourself (just place the meat in the freezer for about 10 to 15 minutes to make slicing easier!)
Rice: All my one-pot rice recipes are optimized for white Jasmine rice. That being said, you can still use other rice varieties (e.g., short-grain, brown, etc.), just note that they have slightly differing cooking times and water ratios.
Onion, corn, butter, green onions: The combination of onions and corn give a natural sweetness and light crunch to the dish. Butter incorporated towards the end allows for a richer, buttery mouthfeel when serving.
Honey, soy sauce, dark soy sauce, oyster sauce, black pepper, ginger: These will form the foundational flavor of our beef pepper rice that gives it its characteristic savory, umami, and lightly sweet taste. Honey can be substituted with granulated or brown sugar, and dark soy sauce can be replaced with regular soy sauce, though the rice may be lighter in flavor and color.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Mix together all the ingredients for the sauce and let the beef marinate briefly.
To a pot, add in the rice, water, onions, marinated beef, and corn. Bring to a boil, then let simmer until the rice has softened.
Add in the butter and green onions. Mix well before serving.
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while cooking!
Add more flavor, if desired: Feel free to throw in additional spices, such as a pod of star anise, chili flakes, or sesame oil for more depth of flavor.
One-Pot Beef Pepper Rice
4
servings15
minutes25
minutes40
minutesThere’s a reason why Beef Pepper Rice is always trending: it’s buttery, meaty, with bits of sweet corn and plenty of black pepper. This one-pot version takes that same dish and cooks it all together in one pot with minimal cleanup!
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Ingredients
- Sauce
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon ground black pepper
1 teaspoon freshly grated ginger
- Rice
250 g thinly-sliced beef (chuck, rib-eye, sirloin)
1 cup rinsed Jasmine rice
1 cup water
1/2 cup sliced yellow onion
1/2 cup frozen corn kernels
1 tablespoon unsalted butter, softened
1 green onion, sliced
Directions
- In a medium bowl, combine together the honey, soy sauce, dark soy sauce, oyster sauce, black pepper, and ginger. Mix well to combine. Add in the beef, toss well with clean hands or a spoon to coat the meat completely, and let marinate for 10 minutes (you may use this time to prep the rest of the ingredients).
- To a medium, non-stick pot, add in the rice and water. Bring to boil, then once boiling, carefully lay on top the onions, marinated beef, and corn (do not stir).
- Cover, and let simmer on medium-low for 15 minutes. Once the time is up, turn off the heat and let sit for another 10 minutes to finish cooking. The rice should be soft and liquid fully absorbed.
- Add in the butter and green onions. Mix well to combine and serve warm.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
