Pepper Beef Rice Skillet
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Pepper Beef Rice Skillet

All cooked up in and served from one pan! Easy to make and easy to clean up! It's a great quick weeknight meal.
Course Main Course
Cuisine Asian, Japanese
Keyword beef, rice
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 558kcal
Author Lisa from A Day in the Kitchen


  • 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

Garlic Sauce

  • 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)


Garlic Sauce

  • 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.


Calories: 558kcal