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 time||20 mins|
|Cooking time||10 mins|
Ingredients (2 servings)
|Beef short ribs||150g|
|Marinade: 2tsp cooking wine, 1tsp garlic powder, 2tsp soy sauce|
|Coarse black pepper||a lot|
|Ginger powder||1/4 tsp|
|Garlic powder||1 tsp|
|Cooking wine||1 tsp|
|Apple juice||1 tsp|
|Soy sauce||1 tbsp|
- Cook rice. (Or use overnight rice. Cook a little more rice the night before and store it in the fridge.)
- 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.
- Make the sauce. (1tsp: Sugar, Garlic powder, Cooking wine, Apple juice | 1/4tsp: Ginger powder | 1tbsp: Soy sauce)
- Chop the spring onion.
- Preheat the frying pan with a little vegetable oil.
- (High heat) Fry the beef until about 70% done.
- Pull the beef to the edge, leaving a space in the middle, then add the cooked rice and sweet corn.
- Pour the sauce evenly around the edges and drizzle over the meat.
- Add the butter, then stir-fry all the ingredients until they start to charred.
- Turn off the fire. Add chopped spring onion and stir.
- Add plenty of coarse black pepper at the end.