Go Back
–+ servings

One-Pan Beef Pepper Rice

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Author Yuto Omura
Servings 2 servings

Ingredients 
 

  • 200 g thinly sliced beef short plate or chuck
  • 330 g cooked Japanese short-grain rice or Calrose rice (freshly cooked or day-old)
  • ground black pepper to taste
  • 50 g canned sweet corn well drained
  • 4 tbsp finely chopped green onions
  • 1 tbsp butter
  • salt to taste
  • dried parsley to taste

Sauce/Marinade

Instructions 

  • Mix the marinade ingredients in a bowl (2 tbsp grated apple, 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp sake, 1 tbsp onion, ½ tbsp tomato ketchup, 1 clove grated garlic, 1 tsp toasted sesame oil, 1 tsp grated ginger root, 1 tsp honey, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp chili powder).
    Beef pepper rice sauce ingredients in a small steel mixing bowl with whisk on a white background
  • Place 200 g thinly sliced beef in a separate bowl and pour half of the marinade over the top. Mix until evenly covered and leave to marinate for 10 minutes. Save the other half of the marinade for later.
    marinating beef in one bowl and leftover sauce in another bowl side by side on a white background
  • Pack 330 g cooked Japanese short-grain rice into a bowl and turn it out in the center of a large frying pan. Sprinkle with a generous amount of freshly ground black pepper.
    cooked rice in the center of a frying pan topped with ground black pepper
  • Top the peppered rice with 50 g canned sweet corn, half the chopped green onions and 1 tbsp butter. Arrange the marinated beef around the rice.
    cooked rice in a frying pan topped with sweet corn, green onions and a pat of butter surrounded by thinly sliced marinated beef
  • Cover the pan with a lid and place it on the stovetop over medium heat. When it starts to sizzle gently, set a timer for 5 minutes.
    beef pepper rice in a frying pan covered with a lid on the stove top
  • After 5 minutes, remove the lid and pour the other half of the marinade around the pan. Increase the heat to medium-high and mix thoroughly.
    pouring sauce over beef pepper rice in a frying pan on the stove
  • Stir fry for a couple of minutes or until the excess moisture has evaporated and there are some crispy bits at the bottom of the pan. Season with salt to taste and sprinkle with the rest of the chopped green onions and some dried parsley.
    cooked beef pepper rice mixed in a frying pan on the stove top
  • Place the pan on a trivet on the table, give everyone a spoon and tuck in straight from the pan!
    close up of Japanese beef pepper rice on a wooden spoon

Notes

  • Drain canned corn thoroughly.
  • Listen for gentle, consistent sizzling sounds during the final stir-fry stage. This indicates the perfect temperature for creating crispy rice bits without burning.
  • Store leftovers in the fridge for up to two days and reheat in a skillet over medium heat instead of in the microwave to get some crispiness back, but fresh is always best.
  • Serving ideas: Egg Drop Soup, Miso Soup, Japanese Potato Salad, Pickled Cucumber