Easy Beef Pepper Rice Recipe (Pepper Lunch Copycat)

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!