All cooked up in and served from one pan, Pepper Beef Rice Skillet is easy to make and easy to clean up! It’s a complete meal that is also a family favorite.
Thinly sliced beef, rice, corn or peas (or both), some butter and pepper, all cooked in one pan for one of the easiest meals you’ll ever make. Want to hear more?
This Pepper Beef Rice Skillet recipe is inspired by the Beef Pepper Rice dish from the Japanese fast food chain, Pepper Lunch. (There is a lot of pepper in that sentence!!) Although they have variations with chicken or salmon, Beef Pepper Rice is their most basic and popular dish.
The basic premise is you get a tasty meal served on a sizzling hot iron plate (with a paper protector around it so you don’t burn yourself, of course!). The plate holds a mound of rice, a scattering of beef, some corn, a dollop of butter, and some ground black pepper. Your job is to stir stir stir and cook everything together in this sizzling hot iron dish. The beef cooks quickly, the flavors all meld together, and because the iron dish retains heat so well, the food stays hot to the very last bite. Understandably, this is one crazy popular place to eat!
These photos give a basic idea of how Pepper Lunch serves their Beef Pepper Rice and how you would cook it up. However, keep in mind that my version is on a bigger scale for multiple people. I also don’t have a sizzling hot iron pan, and I include peas!
Everything is arranged all pretty in the pan when you get it…
…and then stir stir stir! I’m obviously stirring with a spatula, but from Pepper Lunch, you’ve just got a tablespoon and chopsticks!
Keep on stirring and mixing and stirring and mixing…and voila! You get this!
Keep in mind that, unless you have a portable heating element at the table, this has to be cooked on the stove, which works perfectly well. I cook Pepper Beef Rice Skillet in a big skillet or my paella pan (multi-purpose cookware!) and make sure to serve it right away while it’s still hot.
For a make-at-home version of Pepper Lunch, this Pepper Beef Rice Skillet is pretty good. Drizzle some garlic sauce over it and it’s quite close to what you buy! My family loves it! Additionally, it makes great leftover hot lunches for the boys to take to school the next day.
One thing I love about being able to make this at home is that it is crazy easy. I buy thin sliced beef from the grocery store, cook some rice, and have some corn and peas handy. Heat the garlic sauce ingredients in a small saucepan, then run through the blender if you want a smoother texture. Dinner can be on the table in less than 30 minutes and it tastes awesome. It is the perfect weeknight meal.
Have you heard of Pepper Lunch? Ever tried their Pepper Beef Lunch and fallen in love with it? Then you need to try making my Beef Pepper Rice Skillet at home. It’s easy, hearty, and tasty…what else can you ask for? Try it out in your kitchen and leave a comment below!
Pepper Beef Rice Skillet
- 1 lb. hot pot beef slices, cut into thirds or bite-size pieces
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp onion powder
- 4 cups cooked rice
- 1/2 cup cooked petite peas
- 1/2 cup cooked corn
- 1/2 tsp black pepper
- 1 tbs Butter
- 1/2 cup water
- 4 tbs soy sauce
- 3 large garlic cloves, minced or grated
- 1 tsp honey
- 1 tsp tapioca starch (cornstarch also works)
- Combine all the Garlic Sauce ingredients in a small saucepan over low heat. Bring to a boil and simmer for 3 minutes, stirring constantly. Set aside and let cool.
- If desired, pour sauce into blender and pulse a few times to blend in the garlic.
Pepper Beef Rice Skillet
- Combine salt, pepper and onion powder and mix with the beef; set aside.
- Heat large skillet over medium-high heat.
- Add 2 tbs. light olive oil.
- Add beef and cook slightly.
- Add in cooked rice, peas, corn, 1/2 tsp black pepper, and butter. (If using regular frozen peas, parboil the peas before adding to the pan.)
- Keep stirring ingredients until beef is completely done and mixture is heated through.
- Serve with Garlic Sauce.
- Like they do at Pepper Lunch, try this dish using chicken or salmon.
- You can also use thin sliced pork belly, but cook the pork first on its own to ensure it is cooked completely before adding the rice and corn.
- Use mixed frozen vegetables, if you'd like, but parboil them before adding them to the pan to make sure they're heated through completely.
If you make this dish, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like: