Sizzling Beef Pepper Rice Recipe

Inspired by Pepper Lunch, this beef pepper rice is one of my all-time go-to meals for something quick and filling without putting in too much effort! Thinly sliced beef, sweet kernels of corn, and rice come together in one sizzling pan with a buttery, sweet soy sauce to bring it all together.

Ingredients and Substitutions

*The Recipe Card below includes all the full measurements for these ingredients!

Thinly-sliced beef: You can find these packaged and pre-cut for you in the frozen section of most Asian groceries. Sometimes they’re either labeled “shabu shabu beef” or “beef for hotpot”. Rib eye, sirloin, or brisket are all great cuts. Another, though more tedious, option is to slice them yourself. To make things easier, I’d recommend partially freezing the beef so you’re able to get cleaner slices.

Cooked rice: Any cooked rice can work for this recipe (leftovers are even better so you can clean out your fridge). I love using Jasmine or short-grain rice for this, though whatever your grain preference for rice is also fine.

Soy sauce, dark soy sauce, oyster sauce, honey, butter: A combination of these will give our sauce a complex sweet, savory, and umami taste! Dark soy sauce can be replaced with regular soy sauce. Honey can be substituted with either white or brown sugar.

Onion, green onions, ginger, garlic, black pepper, corn: Spices and aromatics are the key to making sure our fried rice dish is flavorful and smelling delicious. Corn provides a little sweetness and crunch in every bite. You can either use fresh or frozen corn.

Instructions

*The Recipe Card below includes all the full detailed instructions! 

Sauté the onions until softened.

Arrange the beef in a circular formation. Add the rice, corn, green onions, prepared sauce, and butter.

Stir-fry for 1 to 2 minutes to combine.

Cooking Tips

Customize your sauce: The sauce is entirely customizable and you can add whatever kind of sauces and seasonings you’d like to make it your own. Add chili oil for a little kick or even gochujang for a Korean-style sauce.

Use an iron skillet if you can: Just like the Pepper Lunch restaurants, serving the rice over cast irons are one of the best ways to get perfect caramelization on your onions and a nice char on your rice. You could easily achieve this same effect with any other pan or non-stick pan so long as you cook the rice over medium-high heat.

You don’t need to arrange it: Again, it’s mainly for aesthetic purposes (especially if you wanted to wow your guests for serving). Otherwise, you can simply cook this how you usually cook fried rice without needing to arrange the beef and rice in a certain way.

FAQs (Frequently Asked Questions)

Can I make this vegetarian?

You sure can. Simply replace the beef with any other protein substitute of your choice (e.g., plant-based meats, tofu, seitan) or you could even go for mushrooms.

Can I add more veggies to this?

Apart from the corn and onions, you can throw in anything from sliced carrots, broccoli, bell peppers, and celery. Feel free to add your other favorite vegetables to your preference!

Craving for more weeknight dinner ideas? Here’s a couple that you’ll love:

• Sticky 5-Spice Chicken
• Beef Curry Stirfry
• Caramelized Vietnamese Ribs
• Spicy Chicken Adobo