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Copycat Pepper Lunch Beef Pepper Rice 2

Copycat Pepper Lunch Beef Pepper Rice

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4-5 1x
  • Category: Main Course
  • Cuisine: Japanese

Description

Beef Pepper Rice is dish of thinly sliced beef served on hot plate with rice and corn complemented by Amakuchi a type of Honey Soy Sauce and Karakuchi a type of Garlic Soy Sauce


Ingredients

Scale

Beef

  • 800 g very thinly sliced beef
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large cups cooked rice
  • 1 cup cooked corn kernels
  • 6 tsp butter
  • 1 tsp freshly ground black pepper
  • thinly sliced spring onions, to garnish
  • oil

Amakuchi

Karakuchi

  • 1/2 cup tamari
  • 1/3 cup water
  • 1 1/2 tsp cornstarch
  • 1/4 tsp finely ground black pepper
  • 4 cloves garlic, minced
  • 1 tsp vegetable oil

Instructions

Amakuchi

  1. In a sauce pan combine all ingredients, mix well then cook in low heat for 5 minutes.
  2. Remove from heat then set aside.

Karakuchi

  1. In a sauce pan heat oil then sauté garlic until fragrant.
  2. Add tamari and freshly ground black pepper.
  3. Mix together water and cornstarch then slowly add to the sauce pan, cook in low heat until sauce thickens.
  4. Remove from heat then set aside.

Beef

  1. Heat cast iron pan over stove top, once it’s hot, add oil, onion and garlic. Cook until very aromatic then add the beef cook for 3 minutes then remove from heat.
  2. In a plate add freshly cooked rice in the middle, top it with cooked corn kernels and butter.
  3. Place beef around the rice, drizzle Amakuchi and Karakuchi sauces on top of the beef then serve.

Notes

Since I don’t have hot plates, I cooked the beef in a cast iron pan, if you have hot plates cook and serve the whole dish on it.