Beef Pepper Rice


Copycat recipe from the signature dishes of a famous Japanese restaurant chain, Pepper Lunch. Sweet corn and sauce, with the spiciness of coarse black pepper. Fry the rice on high heat until it starts to charred. One-pan cooks up a variety of aromas.

Prep time20 mins
Cooking time10 mins

Ingredients (2 servings)

Beef short ribs150g
Marinade: 2tsp cooking wine, 1tsp garlic powder, 2tsp soy sauce
Sweetcorn (Can)80-100g
Cooked rice200g
Spring onion1
Coarse black peppera lot


Sugar1 tsp
Ginger powder1/4 tsp
Garlic powder1 tsp
Cooking wine1 tsp
Apple juice1 tsp
Soy sauce1 tbsp


  1. Cook rice. (Or use overnight rice. Cook a little more rice the night before and store it in the fridge.)
  2. Beef short ribs: Remove fat and bones. Cut into slices of about 3mm. Marinate with cooking wine, garlic powder and soy sauce for 15 minutes.
  3. Make the sauce. (1tsp: Sugar, Garlic powder, Cooking wine, Apple juice | 1/4tsp: Ginger powder | 1tbsp: Soy sauce)
  4. Chop the spring onion.


  1. Preheat the frying pan with a little vegetable oil.
  2. (High heat) Fry the beef until about 70% done.
  3. Pull the beef to the edge, leaving a space in the middle, then add the cooked rice and sweet corn.
  4. Pour the sauce evenly around the edges and drizzle over the meat.
  5. Add the butter, then stir-fry all the ingredients until they start to charred.
  6. Turn off the fire. Add chopped spring onion and stir.
  7. Add plenty of coarse black pepper at the end.