Pepper Lunch Beef Pepper Rice

The perfect, easy dupe recipe for Pepper Lunch’s Beef Pepper Rice.

I saw this trending on TikTok, and couldn’t resist trying. I modified the sauce recipes and thought this was much closer to what you get at Pepper Lunch. Pepper Lunch is a simple concept.

Thinly sliced beef surround rice, topped with butter, corn, spring onions, cheese if you’re boujee, on a hot skillet. It gets delivered like that to your table sizzling hot, and you drizzle over the two sauces – to your liking. Then you grab your spoon and mix everything together while the beef cooks in the sizzling plate.

The Two Sauces for Pepper Lunch

When you dine in at Pepper Lunch, there would be two bottles of sauces on the table. One of the sauces is a Honey Soy Sauce, called Amakuchi. The other sauce is a peppery Garlic Soy Sauce, called Karakuchi. You’re suppose to add the sauces to your preferences when your sizzling hotplate arrives at the table and mix it in with everything!

Personally I prefer the more savoury Karakuchi sauce, but I have to have a bit of that sweeter Amakuchi mixed in too! Add this according to your preference. To start off with, I would add two teaspoons of each sauces to the rice.

Here’s a little secret, if not for this recipe, I would simply make just one sauce! The sauce is basically the Karakuchi recipe, plus honey and onions. That’s it!

If you have leftover sauce, keep it in the fridge! Whip it out as a quick, instant stir fry sauce for your next meal. Note to self to make even more sauce portions next time.

What Type of Meat to Use for Pepper Lunch?

I used quality shabu shabu beef, which are already thinly sliced beef. You can also just thinly slice beef cuts at home. The best beef cuts to use for this (according to Pepper Lunch) would be chuck tender and shortplate.

If you don’t want to use beef, you can also use chicken or salmon slices, just like at Pepper Lunch. Chicken takes longer to cook, so make sure you leave it on the pan for longer.

What Toppings to Add for Pepper Lunch

The standard and most basic toppings used at Pepper Lunch would be corn and spring onions. You can level it up by adding cheese as well as an egg!

I would not recommend adding too much additional toppings, because you will probably overcrowd the pan. If you want the added nutrients from vegetables, serve it on the side.

How to Serve Pepper Lunch?

The best way to serve this would be on a cast iron skillet or a hot plate. Let the skillet get hot over a stove, before adding the ingredients and serve it immediately.

Most of us probably do not have the luxury of a hot plate. Just use a pan! In this recipe, that’s exactly what I did. With a pan, you will need to cook everything up over the stove since it will not have the heat retention properties of a cast iron to cook at the table.

I added the sauces straight in the pan, but what you can do is fry up the rice without the sauces. Serve it that way, and drizzle the sauces after – this way everyone can personalise their bowls of pepper lunch!

Recipe Dupe for Pepper Lunch Beef Pepper Rice

Recipe by Sha

4.9 from 8 votes

Course: Uncategorized

Servings

1

servings

Prep time

20

minutes

Cooking time

5

minutes

Ingredients

• 100g Beef, sliced thinly (I used shabu shabu beef)

• 1 Serving Cooked Rice

• 1 tbsp Corn

• 1 tbsp Butter

• 1/2 tsp Ground Black Pepper

• 1 tsp Spring Onions

• 1 tbsp Cheese (optional)
  

• Amakuchi (Honey Soy Sauce)

• 1/4 cup Light Soy Sauce

• 1/4 cup Honey

• 2 tbsps or half an Onion

• 1 Garlic, minced

• Cornstarch slurry (1 tsp cornstarch + 1/4 cup water)

• 1 tsp Cooking oil

• Karakuchi (Garlic Soy Sauce)

• 1/2 cup Light Soy Sauce

• 2 tbsps Garlic

• 1/4 tsp Ground Black Pepper

• Cornstarch slurry (1 tsp cornstarch + 1/4 cup water)

Directions

• Amakuchi
• Heat oil in a pan, and add onions and garlic. Saute over low heat until fragrant.
• Add light soy sauce, honey and cornstarch slurry, and continue to saute over low heat until it thickens and bubbles. Onions should also soften.
• This is optional: but pop all of this in a blender and give it a blitz.
• Karakuchi
• Put light soy sauce and garlic in a pan and simmer over low heat for about 5 minutes.
• Add black pepper and the cornstarch slurry. Saute until it thickens and bubbles.
• Optional: To also pop this in a blender and blitz.
  
• Making the Beef Pepper Rice
• Place cooked rice in the middle of a pan or hot plate.
• Put on top of the heat, and start to surround rice with the beef slices.
• While beef starts to cook, begin topping rice with butter, corn, spring onions, ground black pepper and cheese, if using.
• Add amakuchi and karakuchi sauces and start mixing everything together.
• Done once you achieve your preferred done-ness with the beef!

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