Pepper Lunch is a Japanese fast-casual restaurant chain known for its sizzling hot plate meals, where diners cook their own meat on a heated iron plate, mixing it with rice, corn, and flavorful sauces for a fresh, interactive dining experience.
Pepper Lunch has expanded worldwide, including Singapore, the Philippines, and the U.S. But honestly, I think it’s best in Japan – not just because of the quality but also because it’s most affordable there. No matter where I am, though, their Beef Pepper Rice always hits the spot!
Pepper Lunch’s Beef Pepper Rice is one of their most iconic dishes, known for its sizzling presentation and bold, savory flavors. The dish arrives at the table on a scorching hot iron plate, with thinly sliced beef, seasoned rice, sweet corn, and freshly cracked black pepper all piled in the center. As the beef sears on the plate, you mix everything together while adding their signature sauce.
How Should I Cook My Beef Pepper Rice?
One of the most exciting and fun parts of Pepper Lunch’s experiential aspect is the way their food is served – on a scorching hot iron plate. The sizzling heat cooks everything right in front of you.
But if you’re making it at home, you don’t need a special hot plate to enjoy the same flavors! A cast iron skillet works great too (and is what I used!). If you don’t have a cast iron, you can also cook everything separately and then assemble everything on a regular plate. It won’t have the same sizzling effect, but the flavors will still be delicious!
Ingredients
The classic Beef Pepper Rice from Pepper Lunch is made with just a few simple but flavorful ingredients. Here they are:
- Thinly Sliced Beef: Cooks quickly on the hot plate, staying tender and flavorful. I usually buy mine pre-sliced at the Asian Market sold in plastic containers (pictured). If pre-sliced isn’t available, freeze the beef for 1½ hours to slice it easily yourself – or ask the butcher to do it for you! Any type is fine, but I recommend ribeye or sirloin.
- Rice: Forms the base of the dish.
- Black Pepper: Gives the dish its signature kick.
- Corn: Adds a touch of sweetness and texture.
- Butter: Melts into the rice, adding richness.
- Green Onions (Optional): Provides a fresh, slightly sharp contrast.
- Iconic Sauce: Pepper Lunch has a few different sauces you can choose from, but mine combines two of them!
What Type of Rice to Use
Choosing the right type of rice can be confusing, especially with so many varieties available. From long-grain basmati to aromatic jasmine rice, each type has its own texture and flavor. In Korean cooking, however, Japanese short-grain or medium-grain rice is almost always the go-to choice.
Short-grain rice, often labeled as sushi rice, is particularly prized for its soft and chewy texture. Medium-grain rice is a great alternative if short-grain isn’t available (I actually almost always use medium-grain myself because it’s generally cheaper where I live!). Both are ideal for recipes like this one, where the rice’s stickiness helps meld the flavors into every bite.
Recommended Rice Cookers
Do I need to have a fancy rice cooker to make this meal? NO!
Just like anything, generally, the higher the quality, the better. But you can make my rice cooker meals in a cheap rice cooker, too!
Click the rice cooker photos to see my top picks, from $20–$200! I use the Tiger 5.5-cup model shown. About 1/2 cup of Japanese short- or medium-grain rice makes 1 serving.
While basmati rice is what’s traditional for this dish, you can also experiment with other types of rice.
Key Features to Look For in a Rice Cooker:
- Steaming Basket or Tray: Allows you to steam vegetables or cook other ingredients while the rice cooks.
- Multiple Cooking Functions: Ensure it has settings for steaming, slow cooking, and possibly even baking.
- Non-Stick Inner Pot: Makes cleaning easier and prevents sticking.
- Timer and Keep Warm Function: Useful for planning meals ahead of time and keeping them warm until you’re ready to eat.
5.5 cups or 10 cups
5.5 cups or 10 cups
3 cups
2 cups
Pepper Lunch’s Beef Pepper Rice (Homemade Version)
- Total Time: 25 minutes
Description
My homemade version of Pepper Lunch’s Beef Pepper Rice is a sizzling hot plate dish featuring thinly sliced beef, buttery rice, sweet corn, and bold black pepper, all mixed together with savory-sweet sauces for an interactive and flavorful meal.
Ingredients
- 1/2 cup Japanese short-grain or medium grain rice, cooked
- 2 tbsp butter
- 4–6 oz beef, thinly sliced (any type is fine, but I recommend ribeye or sirloin)
- 1/2 cup corn kernels
- Freshly ground black pepper
- Optional garnish: green onions, thinly sliced
Sauce Ingredients:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 clove garlic, minced
Instructions
Before beginning either of the below methods, do the following:
- Steam or cook the rice in advance, allowing it to cool slightly so it doesn’t become mushy when mixed with the hot plate or skillet. Set aside.
- To make the sauce, in a small bowl, simply mix together all the sauce ingredients (oyster sauce, soy sauce, honey, and garlic). Set aside.
If using a cast iron or hot plate:
- Heat a tablespoon of butter on the cast iron or hot plate over medium-high heat. Once melted, quickly add the rice to the center of the skillet.
- Season the rice with black pepper, placing the corn on top of the rice.
- Place the raw thinly sliced beef around the rice in a circle. Garnish with green onions and the other tablespoon of butter.
- Cook for about 2 minutes until the beef is cooked all the way through.
- Drizzle the beef pepper rice with the sauce and season with more black pepper, if desired. Mix everything together well and eat hot.
If you are not using a cast iron or hot plate (and just serving on a regular plate):
- To a pan over medium-high heat, quickly sauté or stir-fry the beef with a tablespoon of butter for about 1-2 minutes until it’s just cooked through. Remove and set aside.
- In the same skillet, add the corn and sauté for about 1-2 minutes to warm through.
- On a plate, assemble your dish by placing the rice in the center, seasoned with plenty of black pepper with the corn on top.
- Place the cooked beef in a circle around the rice. Garnish with green onions and the other tablespoon of butter.
- Drizzle the beef pepper rice with the sauce and season with more black pepper, if desired. Mix everything together well and eat hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1
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