Pepper Lunch Sauce Recipe

Do you love the delicious sauces at Pepper Lunch and want to recreate them at home? We've got you covered with our easy-to-follow Pepper Lunch sauce recipe.

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CourseSauce

CuisineJapanese

Prep Time20

Cook Time5

Total Time25

Servings1 Cup

Calories803kcal

AuthorSpice to Sauce

Ingredients

100 g Beef
1 Cooked Rice
1 Tbsp Corn
1 Tbsp Butter
1/2 Tsp Ground Black Pepper
1 Tbsp Cheese Optional

Amakuchi (Honey Soy Sauce)

1/4 Cup Light Soy Sauce
1/4 Cup Honey
2 Tbsp Onion
1 Garlic
1 Tsp Cornstarch slurry + 1/4 cup water
1 Tsp Cooking oil

Karakuchi (Garlic Soy Sauce)

1/2 Cup Light Soy Sauce
2 Tbs Garlic
1/4 Tsp Ground Black Pepper
1 Tsp Cornstarch slurry

Instructions

Beef Pepper Rice Sauce

Combine all ingredients in a bowl and mix thoroughly
Put the sauce aside

Beef Pepper Rice

Heat up a cast iron skillet or any skillet with a bit of avocado oil to lightly coat the bottom of the pan. Set the heat to medium-high.
Sauté the onions for 2-3 minutes, or until they begin to soften.
After the onions have softened, carefully move them to the center of the skillet. Next, arrange the thinly sliced beef around the edges of the skillet. Allow the beef to rest for a few minutes before moving the onions to the outer edges of the skillet, next to the beef.
Now, place the rice in the center of the skillet where the indentation was made.
The rice is enhanced by a generous amount of butter, which adds richness and decadence to the dish. The corn and green onions are then added on top.
Combine the Beef Pepper Rice sauce with the skillet ingredients and mix thoroughly.
Spread the rice evenly on the skillet and allow it to sit for a few minutes to develop a nice char on both the rice and steak.
Ensure that all ingredients are thoroughly cooked. Feel free to sprinkle some extra ground black pepper to suit your taste and top it off with a garnish of green onions.
Enjoy while it's still hot!

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