Description
This Beef Pepper Rice Bowl recipe is a quick and flavorful Japanese-inspired dish made with sizzling beef, garlic butter rice, and a peppery soy sauce. It’s an easy weeknight meal that’s comforting, protein-packed, and customizable. Ideal for family dinners or meal prep.
Ingredients
1 lb thinly sliced beef (ribeye, sirloin, or flank)
3 cups cooked white rice
2 tablespoons unsalted butter
2 cloves garlic, minced
1 cup corn kernels
3 tablespoons soy sauce
1 teaspoon oyster sauce (optional)
1 teaspoon sugar
1 teaspoon freshly ground black pepper
2 tablespoons water
2 tablespoons chopped green onions
1 tablespoon vegetable oil
Instructions
1. In a small bowl, whisk together soy sauce, oyster sauce (if using), sugar, water, and black pepper to create the pepper sauce. Set aside.
2. Heat a large cast iron or nonstick skillet over high heat. Add oil and quickly sear the beef until just browned and slightly caramelized. Remove from pan and set aside.
3. In the same pan, add butter and garlic. Sauté for a few seconds until fragrant, then add cooked rice and stir until well coated and heated through.
4. Scoop the garlic butter rice into serving bowls. Top with seared beef and spoon over the pepper sauce.
5. Add corn kernels and sprinkle with chopped green onions. Optionally, add more black pepper to taste.
6. Serve hot, ideally on a sizzling skillet for that iconic Pepper Lunch feel. Mix everything just before eating.
Notes
The beef should be sliced very thin for a quick sear and tender texture.
Use freshly cracked black pepper for the boldest flavor punch.
You can make the pepper sauce ahead of time and store it for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian, Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 485
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg