Beef Pepper Rice is a crowd-pleasing dish inspired by the sizzling hotplate meals of Japanese teppanyaki-style restaurants. Tender slices of beef or lamb are stir-fried with sweet-savory pepper sauce, fragrant garlic, and golden corn, then tossed over a bowl of steaming rice with a pat of butter. It’s quick, comforting, and bursting with umami.
Finely dice about half a knob of ginger. Do the same for a generous handful of garlic — more is better in this dish. Chop green onions and set aside for garnish.
½ cup mirin
½ cup sake
¼ cup soy sauce
1 tbsp oyster sauce
1 tsp honey (or sugar)
1 tbsp freshly ground black pepper (adjust for spice level)
Sauté the ginger for about 2 minutes until fragrant.
Add garlic and cook for 1 more minute.
Pour in the prepared sauce mixture.
Let simmer for 3–4 minutes until slightly thickened and aromatic. Set aside.
In a hot wok or skillet:
Add a serving of warm rice directly to the center.
Arrange the thinly sliced beef or lamb around the rice.
Pour the cooked sauce over the meat and rice.
Add corn and a tablespoon of butter (optional but enhances flavor).
Stir-fry everything together until the meat reaches your desired doneness and the sauce coats every grain.
Top with chopped green onions and serve immediately while sizzling hot.