Description
Recreate the popular Japanese Pepper Lunch experience at home! This easy recipe features thinly sliced beef, flavorful seasonings, and a sizzling hot plate for a fun and customizable meal.
Ingredients
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8 ounces thinly sliced beef (ribeye, sirloin, or steak)
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2 cups cooked Japanese short-grain rice (or any cooked rice)
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1/2 cup frozen corn kernels
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2 green onions, thinly sliced
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2 tablespoons butter, cut into small pats
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2 tablespoons soy sauce
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1 tablespoon honey (or sugar)
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1 teaspoon minced garlic
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1/2 teaspoon black pepper
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1 teaspoon sesame oil
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Optional: Pepper Lunch Sauce (store-bought) or homemade alternative (see Additional Notes)
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Optional: Sliced cheddar cheese, egg, bean sprouts, mushrooms, bell peppers
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Cooking oil spray or neutral oil
Instructions
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Prepare Ingredients: Thinly slice the beef (if not already sliced). Chop green onions. Combine soy sauce, honey, garlic, black pepper, and sesame oil in a small bowl to make the sauce.
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Heat the Pan: Heat a cast iron skillet or griddle over medium-high heat. The pan needs to be very hot. Lightly grease with cooking oil spray or neutral oil to prevent sticking.
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Assemble the Plate: Place the cooked rice in the center of the hot skillet. Arrange the thinly sliced beef around the rice. Sprinkle the corn kernels and green onions over the beef and rice. Top with pats of butter.
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Sizzle and Cook: Carefully bring the skillet to the table (use a heat-resistant pad underneath to protect the table). Let everyone mix and cook the ingredients to their liking using a spatula.
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Add Sauce: Pour the prepared sauce (or Pepper Lunch Sauce) over the mixture as it cooks.
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Cook to Preference: Continue to stir and cook until the beef is cooked to your desired doneness. Add more sauce if needed.
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Optional additions: If using, add cheese and/or an egg in the final minutes to allow them to melt and/or cook to your desired doneness.
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Serve Immediately: Enjoy your homemade Pepper Lunch immediately while it’s sizzling hot!
Notes
Pepper Lunch Sauce Alternative: If you cannot find Pepper Lunch Sauce, combine 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon mirin (optional), 1 tablespoon brown sugar, 1 teaspoon sesame oil, and a pinch of ground ginger.
Variations: Add sliced cheddar cheese for a cheesier dish, or crack an egg on top towards the end of cooking. Add other vegetables like bean sprouts, mushrooms, or bell peppers.
Tips for Searing: Ensure the pan is screaming hot for best results. Pat the beef dry before cooking to get a good sear. Don’t overcrowd the pan; cook in batches if necessary.
Serving: Provide additional sauces on the table for customization (e.g., teriyaki sauce, sriracha mayo, chili garlic sauce)
Gluten-Free: Use gluten-free soy sauce or tamari.
Allergy Notes: Soy is a major allergen. If allergic to soy or garlic, consider substitutes for soy sauce and garlic. Make sure you can handle beef well.
Taste Preference: Adjust the amount of honey or sugar to your liking. Add a pinch of chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 700 kcal
- Sugar: 12 g
- Sodium: 1200 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: pepper lunch, pepper lunch recipe, homemade pepper lunch, sizzling steak, Japanese food, teppanyaki, hot plate, Asian cuisine, beef and rice, easy dinner.