Beef Pepper Rice Pepper Lunch (Print-Friendly Version)
Tender beef, caramelized onions, corn, and buttery rice mingle in a sizzling skillet for bold flavor.
# Ingredients:
→ Main Ingredients
01 -
1 ribeye steak, thinly sliced
02 -
Half an onion, thinly sliced
03 -
1 cup frozen corn
04 -
1 cup day-old cooked rice
05 -
2 tablespoons cold butter
06 -
2 cloves garlic, minced
→ Beef Pepper Sauce
07 -
2 tablespoons soy sauce
08 -
1 tablespoon oyster sauce
09 -
1 tablespoon honey
10 -
1 tablespoon sesame oil
11 -
1 teaspoon black pepper
12 -
1 clove garlic, grated
→ Garnish
13 -
Chopped green onions
# Steps:
01 -
Freeze the ribeye steak for 30 minutes, then thinly slice it. Slice the onion into thin strips and set aside. Ensure that the rice is day-old for optimal texture.
02 -
In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, black pepper, and grated garlic.
03 -
Heat a large skillet or wok over medium-high heat and add a splash of oil. Sauté the sliced onions until translucent and slightly caramelized. Add the minced garlic and sauté for 1 minute. Move the onions to one side of the skillet. Add the frozen corn to the other side. Make room in the skillet and add the sliced ribeye steak, searing it for 3 minutes without touching to form a crust. Add the day-old rice and cold butter. Drizzle the prepared Beef Pepper Sauce all over. Mix everything together thoroughly. Garnish with chopped green onions before serving.
# Notes:
01 -
Start with high-quality beef such as sirloin or ribeye for a tender and flavorful result.
02 -
Ensure the cooking surface is preheated to sear the beef quickly and lock in its juices.
03 -
Have all ingredients prepped and ready as this dish cooks quickly.