This beef pepper rice recipe brings the beloved Pepper Lunch experience right to your kitchen with only a handful of ingredients. Similar to a sizzling beef fried rice, this dish combines the sizzle of tender beef mingling with sweet corn and aromatic onions atop a steaming bowl of rice, delivering so much flavor with minimal effort!
Why You’ll Love This Beef Pepper Rice Recipe
This homemade beef pepper rice is my favorite kind of meal – quick (comes together in 15 minutes) and flavorful just like my air fryer tangsuyuk and these easy korean steak bites.
This recipe is inspired by Pepper Lunch, a popular Japanese fast food chain – which features rice, thinly sliced ribeye or shabu shabu beef, onion, and corn, all mixed with a sweet and savory sauce. Traditionally served on a sizzling plate, it’s simple yet incredibly delicious. You can now find Pepper Lunch locations in parts of the US and Canada, but making it at home is super easy!
For the best results, I recommend purchasing thinly sliced beef from an Asian grocery store, labeled, “shabu shabu beef”. They are sliced extra thin and usually sold frozen. I prefer ribeye but other cuts work too. If you can’t find meat that’s thinly sliced, you can purchase steak instead and slice it thin yourself – freezing it for about an hour beforehand so it’s easier to slice.
Watch a Short Video of This Recipe
Ingredient Notes
Here are a few notes on the main ingredients for this beef pepper rice! Jump to the recipe card for the full recipe and exact measurements.
Main Ingredients
- Avocado oil: A high-heat neutral oil for searing.
- Onion: Caramelizes for natural sweetness.
- Short grain rice, cooked: The rice grains absorb all the flavors. For a firmer texture, day-old white rice works great, making this a fantastic fried rice alternative.
- Thinly sliced beef: Shabu shabu beef or ribeye work best. If unavailable, flank steak or sirloin can be sliced thinly after freezing for an hour.
- Corn kernels: Adds subtle sweetness.
- Butter: Melts into the dish for extra richness.
- Green onions: A fresh contrast to the savory flavors.
- Ground black pepper: Brings out the dish’s signature kick. Adjust to taste—adding more creates a spicier, pepper-forward flavor.
Savory Sauce Recipe
- Soy sauce or tamari: Provides the umami base. Use tamari sauce if you’re gluten-free.
- Oyster sauce: Deepens the savory notes.
- Honey: Balances out the saltiness.
- Mirin or rice vinegar: Adds a mild acidity.
- Garlic cloves: Enhances the depth of flavor.
How to Make Beef Pepper Rice in 15 Minutes
Step 1: Combine all sauce ingredients and set aside. Tightly pack rice in a bowl.
Step 2: Heat oil in a cast iron skillet or carbon steel skillet over medium high heat. Add onions, and sauté until lightly browned and caramelized, about 4 minutes.
Step 3: Turn down the heat to medium then move the onions to the outside of the pan so there’s a well in the center. Invert the rice in the center. Arrange the sliced beef around the rice over the onions.
Step 4: Add corn, butter, and green onions on top of the rice, then sprinkle with ground black pepper. The black pepper is what gives this dish its bold and slightly spicy kick, balancing the richness of the butter and the umami from the savory sauce. Feel free to add more for extra heat!
Step 5: Drizzle everything with the sauce. Mix everything together until combined well. Let everything sizzle for 1-2 minutes. Enjoy!
Expert Tips
- A rice cooker ensures perfectly fluffy white rice every time.
- For paper-thin slices, freeze the beef for about an hour before cutting.
- A cast iron pan gives the best heat retention for that restaurant-style sear. Carbon steel also works well for achieving that signature sizzling effect.
- Make it your own by adding mushrooms, bell peppers, or an extra dash of spice.
Serving Suggestions
- Pair this with an easy Korean cucumber salad, a Chinese smashed cucumber salad, or sauteed Asian broccoli.
- For extra contrast, serve it with pickled vegetables or kimchi, just like they do in many Japanese and Korean restaurants.
- Garnish Ideas: Sesame seeds, sriracha, or crispy garlic for added crunch.
Storage Tips
Because this meal is so quick and easy, I like to make just enough to finish in one sitting. Plus, it tastes the best when freshly made. However, leftovers can be stored in an airtight container for up to 3 days.
To bring back that just-made freshness, warm it up in a small pan over medium heat. A little splash of water will keep everything nice and moist!
Recipe FAQs
You can use jasmine rice, brown rice, or even old rice (like day old white rice) for a firmer texture.
A large skillet or heavy-bottomed stainless steel pan works too – just make sure it retains heat well. For best results, preheat the pan well before adding ingredients to maintain the sizzling effect.
Try hoisin sauce for a slightly sweeter alternative. For a gluten-free option, look for a tamari-based oyster sauce substitute.
Absolutely! Add red pepper flakes or a drizzle of chili oil to the sauce. Black pepper already gives this dish a signature heat, but gochugaru (Korean chili flakes) can add another layer of spice.
Love this beef pepper rice? Try my homemade teriyaki sauce or perfectly cooked Japanese short-grain rice balls to level up your Asian-inspired meals!
More Delicious Asian Recipes
- Easy Asian Ground Beef and Cabbage Stir Fry
- Paleo Asian Meatloaf
- Chili Garlic Shrimp
- Curry Chicken Skewers
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Beef Pepper Rice Recipe (Pepper Lunch Copycat)
Video
Ingredients
- 1 tbsp avocado oil or any neutral flavored oil
- 1 small onion sliced
- 3 cups cooked short grain rice warm
- 1 lb thinly sliced beef or shabu shabu beef
- 1/2 cup corn kernels
- 1 tbsp butter
- 2 green onions chopped
- 1/4 tsp ground black pepper
Sauce
- 3 tbsp soy sauce or tamari sauce, for gluten free
- 3 tbsp oyster sauce I use this gluten free version
- 1-2 tbsp honey
- 2 tbsp mirin or rice vinegar
- 3 garlic cloves minced
Instructions
- Combine all sauce ingredients and set aside. Tightly pack rice in a bowl.3 tbsp soy sauce, 3 tbsp oyster sauce, 1-2 tbsp honey, 2 tbsp mirin, 3 garlic cloves, 3 cups cooked short grain rice
- Heat oil in a cast iron or carbon steel skillet over medium high heat. Add onions, and sauté until lightly browned and caramelized, about 4 minutes.1 tbsp avocado oil, 1 small onion
- Turn down the heat to medium then move the onions to the outside of the pan so there’s a well in the center. Invert the rice in the center.
- Arrange the sliced beef around the rice over the onions.1 lb thinly sliced beef
- Add corn, butter, and green onions on top of the rice, then sprinkle with ground black pepper.1/2 cup corn kernels, 1 tbsp butter, 2 green onions, 1/4 tsp ground black pepper
- Drizzle everything with the sauce.
- Mix everything together until combined well. Let everything sizzle for 1-2 minutes. Enjoy!
Notes
- A rice cooker ensures perfectly fluffy white rice every time.
- For paper-thin slices, freeze the beef for about an hour before cutting.
- A cast iron pan gives the best heat retention for that restaurant-style sear.
- Make it your own by adding mushrooms, bell peppers, or an extra dash of spice.
- Because this meal is so quick and easy, I like to make just enough to finish in one sitting. Plus, it tastes the best when freshly made. However, leftovers can be stored in an airtight container for up to 3 days.
- To bring back that just-made freshness, warm it up in a small pan over medium heat. A little splash of water will keep everything nice and moist!
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.
This looks so good! Do you think it would work with ground beef?
Yes, that’ll work fine!