Pepper Lunch Rice ペッパーランチ
Joanna Chung•May 29, 2024
Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Instructions
Dice your onion (1 small) and scallions (1–2 stalks), and mince your garlic (4 cloves), then set aside.
In a pot over low heat, add soy sauce (½ cup), garlic (4 cloves), sugar (1–2 tsp), and honey (2 tsp). Stir til sugar is dissolved and adjust to your taste.
Combine water (1 Tbsp) and cornstarch (1 Tbsp) to make a slurry. Add slurry to pot and mix til slightly thickened.
Optional but recommended: pour into a small blender and blend til it becomes a smooth sauce, then set aside.
On a pan over medium/medium low heat, add butter (2–3 Tbsp) and coat the pan with melted butter.
Add onions to your liking and stir fry til softened and slightly caramelized. With a spatula/spoon, move the onions to the outer ring of the pan.
Add a bowl of rice in the middle, thinly sliced beef around, and top it with corn, scallions, a piece of butter, soy garlic sauce, and lots of black pepper. (All to your liking)
Over medium heat, stir fry everything together and adjust seasonings or ingredients to taste/preference.
Once cooked, enjoy your freshly made pepper lunch rice!