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I’ve been wanting to make this Beef Pepper Rice for like a year! I saw Ian Kewks make it on Instagram way back when, and I’ve likely watched it a million times since then: so many times that I didn’t even need to pull it back to remember all the ingredients! Similar but very different in flavor from things like my Beef Fried Rice, this dish at Pepper Lunch gets served in a sizzling skillet! I don’t have any personal sized skillets with walls high enough to mix fried rice, so I made do — but it was a success and super delicious!
Beef Pepper Rice Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Beef Pepper Rice recipe:
- Soy sauce, oyster sauce, mirin, Maggi, honey: The basic components of the sauce for our Beef Pepper Rice. You can use sugar instead of honey, and omit the mirin and Maggi if you like.
- Minced garlic, ground ginger, cracked black pepper: I didn’t have any fresh ginger on hand, so I used ground. Use an equal amount of fresh grated ginger if you have it on hand. Make sure the black pepper is cracked, and not ground. We want both the flavor and texture.
- Shaved steak: I used shaved ribeye that’s normally packaged up for cheesesteaks. If you’d prefer to use a whole steak, I recommend cooking it whole as you normally would, slicing it up, then adding that to the Beef Pepper Rice at the same time as the sauce.
- Yellow onion, sweet yellow corn, green onions: A white onion or sweet onion would work fine here. I used white corn for the Beef Pepper Rice pictured, but I think yellow would be more vibrant looking. Scallions go both in and on the rice. Lots of them!
- Cooked white rice: I used old faithful: Uncle Ben’s long grain. Use whatever kind of rice you want, just make sure it is not mushy when you’re doing cooking it, and that it’s100% chilled before you start working with it.
- Garlic butter, vegetable oil: The only fats we’ll use for this Beef Pepper Rice. Use regular butter if you like (I recommend salted).
How to Make Beef Pepper Rice
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Beef Pepper Rice recipe:
- Make the Sauce. In a small bowl whisk together the soy sauce, honey, oyster sauce, minced garlic, mirin, Maggi sauce, ground ginger, and black pepper. Set it aside. Add your cooked rice to a bowl and press down on top of it, to pack it into one large round. Set that aside as well.
- Start the Beef Pepper Rice. Place a 10″ non-stick skillet over medium-high heat. Add your vegetable oil, and let it preheat until the oil is shimmering, about 3 minutes. Add your diced onions to the pan, stir to coat in the oil, and then spread them out into an even layer. Let them cook until they’re browning around the edges, then give them a stir and gather them into the center of the pan.
- Cook the Beef Pepper Rice. Turn the bowl of rice over onto the sautéed onions, and carefully lift the bowl, leaving you with a mass of rice in the shape of the bowl. Add your shaved steak to the edges of the skillet, around the rice, then sprinkle half of your green onions and all the corn on top of the rice. Pour the sauce over the meat, making sure all the meat gets a bit of sauce, then pour the remainder over the rice, corn, and scallions. You don’t have to use all the sauce if you don’t want to.
- Finish the Beef Pepper Rice. Next, top the rice with the garlic butter. Let the skillet continue to sizzle undisturbed for one full minute, then use a spatula to stir everything together: I like to start by pushing the rice apart and working the garlic butter along the surface of the pan to melt it, then I scoop the meat from the edges of the pan and bring them to the center, stirring and turning as I go. Continue until all the ingredients are well combined, and the sauce distributed throughout.
- Crispy Bottom Optional Finish: Press the Beef Pepper Rice down into the skillet, smoothing it into one even layer. Let the rice continue to cook undisturbed for 5 minutes or so, to get a nice, crispy bottom. Serve with more scallions and fried garlic sprinkled over the top. Dassit!
Obligatory Pinterest Graphics –
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Beef Pepper Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Adapted from Ian Kewks.
Ingredients
Units
Scale
Sauce:
- 1/2 C soy sauce
- 1/4 C honey
- 2 tbsp oyster sauce
- 1 tbsp minced garlic
- 1 tsp mirin
- 1/2 tsp maggi
- 1/4 tsp ground ginger
- 1/4 tsp cracked black pepper
Beef Pepper Rice:
- 1 lb shaved steak
- 1 small yellow onion, diced
- 1 (14oz) can sweet yellow corn kernels, drained
- 3 C cooked white rice, chilled
- 1/4 C chopped green onions
- 3 tbsp garlic butter, softened
- 1 1/2 tsp vegetable oil
Instructions
- In a small bowl whisk together the soy sauce, honey, oyster sauce, minced garlic, mirin, Maggi sauce, ground ginger, and black pepper. Set it aside. Add your cooked rice to a bowl and press down on top of it, to pack it into one large round. Set that aside as well.
- Place a 10″ non-stick skillet over medium-high heat. Add your vegetable oil, and let it preheat until the oil is shimmering, about 3 minutes.
- Add your diced onions to the pan, stir to coat in the oil, and then spread them out into an even layer. Let them cook until they’re browning around the edges, then give them a stir and gather them into the center of the pan.
- Turn the bowl of rice over onto the sautéed onions, and carefully lift the bowl, leaving you with a mass of rice in the shape of the bowl.
- Add your shaved steak to the edges of the skillet, around the rice, then sprinkle half of your green onions and all the corn on top of the rice.
- Pour the sauce over the meat, making sure all the meat gets a bit of sauce, then pour the remainder over the rice, corn, and scallions. You don’t have to use all the sauce if you don’t want to.
- Next, top the rice with the garlic butter. Let the skillet continue to sizzle undisturbed for one full minute, then use a spatula to stir everything together: I like to start by pushing the rice apart and working the garlic butter along the surface of the pan to melt it, then I scoop the meat from the edges of the pan and bring them to the center, stirring and turning as I go. Continue until all the ingredients are well combined, and the sauce distributed throughout.
- Optional: Press the Beef Pepper Rice down into the skillet, smoothing it into one even layer. Let the rice continue to cook undisturbed for 5 minutes or so, to get a nice, crispy bottom.
- Serve with more scallions and fried garlic sprinkled over the top. Dassit!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
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