One would think it's hard to hack Pepper Lunch's Beef Pepper Rice, but it surprisingly isn't. Contrary to popular belief, the secret isn't in the butter—it's in the beef itself. Good quality, well-prepared beef gives this dish a stellar spot on Filipino's most sought-after lunch meals on their list.
One does not simply stake their reputation on a sizzling plate of beef. But for Pepper Lunch's Beef Pepper Rice, we will. Besides having it better and bigger, you won’t have to smell like a lunchtime promo after you’ve had your mid-day fix.
- 1 tbsp cooking oil
- 2 tbsp chopped onions
- 1 tsp minced garlic
- ¼ cup honey
- 2 tbsp Kikkoman soy sauce
- ⅛ tsp iodized salt
- ¼ cup slurry (1 tsp cornstarch + ¼ cup water)
Garlic Soy Sauce
- ¼ cup Kikkoman soy sauce
- ¼ cup regular soy sauce
- 4 large garlic cloves, crushed
- 2 tsp sugar
- ½ cup slurry (1 tsp cornstarch + ½ cup water)
- 400g short plate cut beef, thinly sliced
- 3 cups cooked Japanese rice
- ¼ cup canned corn
- ½ tsp freshly crushed pepper
- 2 tsp cooking oil
- 2 tbsp butter
- 2 tbsp chopped spring onions
Make the honey sauce: Mix together all ingredients in a sauce pan and boil for 3-5 minutes or until garlic and onions are soft. Puree in blender and transfer to sauce bottles.
Make the garlic sauce: mix the two soy sauces together in a sauce pan.
Marinate raw garlic in the soy sauce for 30 minutes.
Add in the rest of the ingredients and bring to a boil. Turn off fire immediately. Puree in blender and transfer to sauce bottles.
Before making the beef, make sure it's completely thawed.
Heat cast-iron skillet on high flame until it smokes.
Put half of the steamed rice (while still hot) in the middle. Turn off fire.
While skillet is still on the stove, turn off fire and scatter beef around the rice.
Top with 1 tbsp of salted butter—this will instantly melt into the rice.
Top with half the corn, half the pepper, and half the spring onions. Serve immediately with the two sauces on the side.
Repeat the same procedure for the second serving.
You can make this recipe in a regular pan. Cook everything in it as you would in the cast-iron skillet. You just won't have the same charred effect, but it's no big deal!