Beef Pepper Lunch Recipe
Indulge in the sensational flavors of Pepper Lunch recipe right in the comfort of your own kitchen with this delectable Pepper Lunch Beef recipe. Inspired by the renowned sizzling beef pepper rice from Pepper Lunch, this homemade version captures all the essence and excitement of the original dish in just a few simple steps!
Get ready to be blown away as this beef pepper rice steals the spotlight at your dinner table, offering a delightful medley of flavors that will leave your taste buds dancing. With its simplicity, this Pepper Lunch recipe proves that sometimes the most extraordinary dishes can be created from just a handful of ingredients
So, gather your ingredients, heat up that skillet, and get ready to create a pepper lunch masterpiece to your dinner table in just a few steps.
Main ingredients for beef pepper lunch recipe
- Steamed rice
- Shabu shabu or thinly sliced beef
- ½ cup of corn
- Butter
- Chopped scallions for garnishing
Honey sauce
- Oil
- Chopped onions
- 3 tbsp honey
- 1 tbsp garlic
- 1 tbsp soy sauce
- ½ tsp Salt
- 3 tsp slurry
- 1/4 cup water
Soy Garlic sauce
- ½ cup soy sauce
- 1 tbsp garlic
- 2 tbsp sugar
- 2 tsp slurry
Shabu shabu beef for beef pepper rice recipe
Shabu shabu is a Japanese hot pot dish that features thinly sliced beef and a variety of vegetables cooked in a flavorful broth. The name “shabu shabu” comes from the sound the ingredients make when they are swished in the boiling broth.
You can easily find these cuts of meat at H-mart if you’re in the US. Or, you can cut them at home. To achieve the thin slices of beef commonly used in shabu shabu, follow these steps to cut the meat properly:
- Choose the right cut of beef: Look for cuts that are well-marbled and tender, such as ribeye, sirloin, or tenderloin. These cuts work well for shabu shabu due to their tenderness and flavor.
- Freeze the beef slightly: Place the beef in the freezer for about 30 minutes to an hour. Partially freezing the meat will make it easier to slice thinly.
- Slice against the grain: Once the beef is partially frozen, remove it from the freezer. Using a sharp knife, slice the beef against the grain into thin slices. The grain refers to the lines of muscle fibers running through the meat. Cutting against the grain helps ensure the meat remains tender when cooked.
- Aim for uniform thickness: Try to slice the beef as uniformly as possible to ensure even cooking. Thinner slices cook quickly and are easier to handle while swishing in the hot broth.
- Stack and slice: If you find it challenging to slice thin pieces directly from the partially frozen beef, you can stack a few slices together and cut them simultaneously. This technique helps achieve consistent thickness.
- Arrange the sliced beef: Place the sliced beef on a plate or tray, separating the pieces so they don’t stick together.
How to make beef pepper lunch
Pepper lunch sauce
- To make honey sauce: In a small saucepan, heat a drizzle of oil over medium heat. Add the chopped onions, garlic and sauté until they become translucent.
- Add the honey, soy sauce, water and salt to the saucepan. Stir well to combine.
- In a separate small bowl, mix cornstarch and warm water to make slurry. Add the slurry to the saucepan and stir continuously and cook for about 3-4 minutes until the sauce thickens. Blend the sauce until becomes silky smooth. Set the honey sauce aside.
- To make soy garlic sauce: In another small saucepan, combine the soy sauce, garlic, sugar, and slurry. Heat over medium heat, stirring constantly, until the sauce thickens. Set the soy garlic sauce aside.
Serving
- Heat a regular skillet or cast iron over medium-high heat and melt a pat of butter.
- Add thinly slice beef to the pan and assemble it to the side, making enough space in the middle for the rice.
- Take a bowl and tightly pack enough rice into it. Carefully invert the bowl into the middle of the skillet.
- Gently remove the bowl, allow the rice to remain in a mound in the center of the skillet. Drizzle the prepared sauce (honey sauce and soy garlic sauce) over the rice and beef, add a cube of butter on the rice and sprinkle some corn on top.
- Let everything cook together for 2 to 3 minutes with lid covered. This allows the bottom of the rice to become crispy while the sauce cooks with the beef.
- Before serving, sprinkle extra green onions over for a burst of flavor.
- Serve immediately on the skillet while it’s still sizzling. Enjoy!
What is Pepper Lunch?
Pepper Lunch is a popular Japanese fast-casual restaurant chain that originated in Japan in 1994. It is known for its unique “sizzle-it-yourself” concept, where customers can enjoy a hot sizzling meal cooked right at their table. The signature dish at Pepper Lunch is the sizzling hot plate, which typically consists of thinly sliced beef, chicken, or seafood, along with vegetables and a bed of steamed rice.
Customers are provided with a hot iron plate that is heated to a high temperature. They place the raw ingredients on the plate and can then sizzle and cook the food to their preferred level of doneness. The hot plate helps to sear the meat and create a delicious caramelized flavor.
Pepper Lunch also offers a variety of sauces and seasonings, allowing customers to customize the flavors of their meals. Common toppings include butter, corn, and a range of condiments. The interactive and DIY aspect of the dining experience, along with the sizzling and aromatic dishes, has made Pepper Lunch a popular choice for those seeking a fun and flavorful meal.
Pepper Lunch beef pepper rice recipe is the most popular item on their menu
The appeal of Beef Pepper Rice extends beyond its mouthwatering taste. It’s a versatile dish that can be customized to suit individual preferences. You can enhance the experience by adding your favorite sauces, seasonings, or additional ingredients such as mushrooms or fried eggs. This level of personalization ensures that each serving is tailored to your unique palate.
Is there Pepper Lunch in the US?
Yes, Pepper Lunch has expanded its presence beyond its origins in Japan and has established locations in various countries, including the United States. While Pepper Lunch is not as widespread in the US as it is in some Asian countries, you can still find several Pepper Lunch restaurants in select cities across the country.
Pepper Lunch has locations in California, Nevada, and Texas.
To enjoy the renowned Pepper Lunch experience in the US, you can visit one of their locations and savor their popular dishes, including the Beef Pepper Rice and other delectable offerings from their menu.
It’s worth noting that restaurant chains may expand or change their locations over time, so it’s recommended to check the Pepper Lunch website or search for local listings to find the nearest Pepper Lunch restaurant in your area.
Beef Pepper Lunch
Ingredients
- Steamed rice
- Shabu shabu or thinly sliced beef
- 1/2 cup corn
- Butter
- Chopped scallions for garnishing
Honey sauce
- oil
- Chopped onions
- 3 tbsp honey
- 1 tbsp garlic
- 1 tbsp soy sauce
- 1/2 tsp salt
- 3 tsp slurry
- 1/4 cup water
Soy Garlic Sauce
- 1/2 cup soy sauce
- 1 tbsp garlic
- 2 tbsp sugar
- 2 tsp slurry
Instructions
Pepper Lunch sauce
- To make honey sauce: In a small saucepan, heat a drizzle of oil over medium heat. Add the chopped onions, garlic and sauté until they become translucent.
- Add the honey, soy sauce, water and salt to the saucepan. Stir well to combine.
- In a separate small bowl, mix cornstarch and warm water to make slurry. Add the slurry to the saucepan and stir continuously and cook for about 3-4 minutes until the sauce thickens. Blend the sauce until becomes silky smooth. Set the honey sauce aside.
- To make soy garlic sauce: In another small saucepan, combine the soy sauce, garlic, sugar, and slurry. Heat over medium heat, stirring constantly, until the sauce thickens. Set the soy garlic sauce aside.
Serving
- Heat a regular skillet or cast iron over medium-high heat and melt a pat of butter.
- Add thinly slice beef to the pan and assemble it to the side, making enough space in the middle for the rice.
- Take a bowl and tightly pack enough rice into it. Carefully invert the bowl into the middle of the skillet.
- Gently remove the bowl, allow the rice to remain in a mound in the center of the skillet. Drizzle the prepare sauce (honey sauce and soy garlic sauce) over the rice and beef, add a cube of butter on the rice and sprinkle some corn on top.
- Let everything cook together for 2 to 3 minutes with lid covered. This allows the bottom of the rice to become crispy while the sauce cooks with the beef.
- Before serving, sprinkle extra green onions over for a burst of flavor.
- Serve immediately on the skillet while it’s still sizzling. Enjoy!
