Pepper Lunch Steak and Rice Sizzle
5 from 22 votes
Japanese Pepper Lunch Steak is an amazing dish with sizzling tender sukiyaki
beef, pepper, rice and a delicious Amukuchi and Karakuchi sauces that can be on your table in
less than 30 minutes. (Serves 4)
Prep Time Cook Time Total Time
15 mins 15 mins 30 mins
Course: Mains Cuisine: Japanese Servings: 4 Calories: 803kcal
Author: HWC Magazine
Ingredients
Amakuchi (Honey - Soy Sauce)
1/4 cup honey
1/4 cup tamari (soy) sauce
1/4 cup oyster sauce
2 tbsp water
Karakuchi (Garlic-Soy Sauce)
1 tsp canola oil
3 cloves garlic peeled and minced
1/2 cup tamari (soy) sauce
1/2 tsp black pepper ground
1/4 cup water
1 tsp cornstarch
Pepper Lunch Beef (serves 4)
4 tbsp canola oil (1 tablespoon per person)
1 onion Large onion chopped finely (¼ onion per person)
2 cloves garlic peeled and minced (½ garlic clove per person)
4 cups precooked japanese white rice (1 cup per person)
1.5 pounds sukiyaki beef If you cannot find sukiyaki beef, you can use sirloin and freeze
and then cut ultra thin
1 tsp pepper (¼ teaspoon per person)
1 cup corn (can use cooked fresh, frozen or even canned)- ¼ cup per person
4 tsp butter (1 teaspoon per person) or margarine if you need to keep it dairy free.
2 tbsp green onions thinly sliced for garnish - optional
Instructions
1. Make the special honey brown sauce (Amakuchi). In a small pan add honey, soy sauce,
oyster sauce mix and water. Cook over low heat for about 5 minutes and set aside.
2. Make the garlic soy sauce (Karakuchi). In a small pan add your oil and then add your garlic
and just sauté until slightly aromatic then add the tamari (soy sauce) and pepper. Mix the
cornstarch and water together to make a slurry and then slowly add to karakuchi sauce
and cook until boils and slightly thickens. Set aside.
3. Make your Pepper Lunch Steak. In an iron skillet or a heavy duty pan, heat up your pan to
a high heat, add your oil, onions and garlic and cook just until aromatic, add 1 cup of rice
(per person) in the middle of the pan, then add the beef around the rice. sprinkle pepper
on your beef, add the corn on top of rice and then place a dab of butter on top of your
corn/rice mixture.
4. It is at this point that in the restaurant pepper lunch they would remove from the heat and
serve to you. It is up to you but if you have 4 iron skillets and can get the pans super hot
to cook the meat then by all means remove from the heat and serve. However, I only have
one iron skillet, and only 3 burners and 3 regular pans and 4 mouths so feed.
5. For those of you that do not have an iron skillet or really like their beef more well done or
even crispy then keep on cooking for a little bit (3-5 minutes) and turn over the beef and
let the rice get a little crunchy on the bottom as that is my absolute favorite part.
6. Garnish your pepper lunch steak and rice sizzle with a little green onion and serve with
both the delicious special honey brown sauce (Amakuchi) and garlic soy sauce
(Karakuchi). Enjoy!
7. Bring the Japanese Pepper Lunch Beef Sizzle piping hot to the table in the iron skillet pan
and set on an oven safe mitten. (Be Careful, it is VERY hot) Yummy served with edamame
and Japanese pickles on the side. ITADAKIMASU! - Lets Eat!
Notes
These nutritional values are huge servings fit for hungry men based on use of Karakuchi
sauce.
1) Using an iron skillet is best as it really holds the heat and can cook the beef even after it is
off the burner. However, I do not have 4 iron skillets and I need to use regular skillets for the
rest of our family. No worries you will just have to keep the regular pan on the burner for an
additional 3-5 minutes to cook the beef and to get the rice crunchy.
2) The crunchy rice on the bottom is the best part. I like to keep my pan on the burner for the
additional couple of minutes just to get that delicious rice crunchy.
3) You do not have to use beef, if you are vegan substitute vegetables such as colorful
peppers and zuchinni, eggplant or even fried tofu.
4) Many people use super thin slices of fatty salmon or tuna belly instead of beef or even
super thin slices of pork.
5) If you cannot find super thin and beautiful sukiyaki beef at the store , then try purchasing a
sirloin steak, put it in the freezer so it gets firm and then cut into super thin slices. Make sure it
is unthawed and dried all the way before cooking.
6) If you need to follow a gluten free diet then please substitute soy sauce with tamari and you
can have the garlic- soy (Karakuchi sauce). However you cannot have the honey -soy sauce
mixture as the oyster sauce is not gluten free. If you really want to try an alteration to the
honey -soy sauce, remove the oyster sauce and replace with ¼ cup water with 1 teaspoon of
cornstarch and mix until it is a slurry and add to the honey soy mixture and cook until bubbly
and thick.
7) If you are diabetic, you can still enjoy the beef but instead of the rice sizzle add some
vegetables. Instead of the honey in the honey soy mixture add a sugar alternative to taste.
8) Kids and adults both love this dish!
Nutrition
Serving: 1g | Calories: 803kcal | Carbohydrates: 59g | Protein: 44g | Fat: 44g | Saturated Fat: 15g
| Cholesterol: 115mg | Sodium: 1749mg | Potassium: 706mg | Fiber: 3g | Sugar: 4g | Vitamin A:
282IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 4mg
