Pepper Lunch Recipe: How to Make it at Home

At home, you can replicate this same sizzling experience using your own skillet or cast-iron pan. It’s simple, quick, and packed with bold flavors that will make you feel like you’ve stepped into a Pepper Lunch restaurant, minus the wait time.

Ingredients You’ll Need for Pepper Lunch

The beauty of making Pepper Lunch at home is that the ingredients are simple and easy to find. Here’s what you’ll need to get started:

For the Steak

• 1 pound thinly sliced steak (Ribeye is preferred, but chuck or short plate also work)
• 2-3 tablespoons butter or oil for cooking
• Black pepper to taste

For the Sauce

• 1/3 cup low-sodium soy sauce
• 1 tablespoon oyster sauce
• 1/2 to 1 tablespoon chili paste or sriracha
• 1/4 teaspoon black pepper
• 1 tablespoon minced garlic
• 2 teaspoons ginger paste
• 1 1/2 tablespoons brown sugar
• 1/2 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water

For Assembly

• 2 cups cooked jasmine rice
• 1/4 cup green onions, thinly sliced
• 1/4 cup yellow sweet corn (canned or frozen)
• Optional: Fried egg and an extra dollop of butter

How to Make Pepper Lunch at Home

This recipe breaks down into three simple parts: preparing the sauce, cooking the rice and steak, and assembling the plate. Let’s dive into the step-by-step process for making your own sizzling Pepper Lunch at home.

Step 1: Prepare the Sauce

The secret to a flavorful Pepper Lunch lies in the sauce. It’s sweet, savory, and has just the right amount of kick.

1. In a small saucepan over medium-low heat, add soy sauce, oyster sauce, chili paste, black pepper, garlic, ginger, brown sugar, and rice vinegar. Stir together.
2. Bring the sauce to a gentle simmer, allowing all the ingredients to meld together.
3. In a small bowl, mix cornstarch with water until fully dissolved. Slowly pour this mixture into the saucepan, stirring constantly.
4. Continue to cook until the sauce begins to thicken. This should take about 3-5 minutes.
5. Once thickened to your desired consistency, remove the sauce from heat and set it aside.

Step 2: Cook the Rice

Jasmine rice is the preferred choice for its fragrance and slightly sticky texture, which holds up well in a hot skillet. If you don’t have jasmine rice, feel free to substitute with any medium-grain rice.

1. Cook the jasmine rice according to the package instructions.
2. Once the rice is cooked, set it aside until you’re ready to assemble the plate.

Step 3: Sear the Steak

Thinly sliced ribeye steak is the best cut for Pepper Lunch because of its tenderness and ability to cook quickly. If you can’t find ribeye, you can also use thinly sliced chuck or short plate.

1. Heat your skillet or cast-iron pan over medium-high heat until it’s very hot. This is important to get that authentic Pepper Lunch sizzling effect.
2. Add butter or oil to the skillet, swirling it around to coat the surface.
3. Place the jasmine rice in the center of the skillet, forming a mound.
4. Arrange the thinly sliced steak around the rice.
5. Drizzle the prepared sauce evenly over the steak and rice, allowing the steak to start cooking. The sizzling sound will tell you the skillet is hot enough.

Step 4: Add the Finishing Touches

Once the steak is almost done, it’s time to add your toppings and extras.

1. Scatter sweet corn and green onions over the top of the steak and rice. This will add a nice crunch and a pop of color to the dish.
2. For extra richness, you can add a fried egg and a dollop of butter on top of the rice. The butter will melt into the rice, adding more flavor and creaminess.
3. Sprinkle black pepper over everything for the finishing touch.

Step 5: Serve and Enjoy

Once everything is cooked to your liking, carefully remove the skillet from the heat. Serve the dish while it’s still sizzling to replicate the restaurant experience. You can also offer extra sauce on the side for dipping or drizzling over the top. This dish is best enjoyed straight from the skillet, so dig in while it’s hot and fresh!

Tips for Making the Best Pepper Lunch

• Use Thinly Sliced Meat: The thinner the meat, the quicker and more evenly it will cook. If you can’t find pre-sliced ribeye, you can freeze the steak for 30 minutes and slice it yourself using a sharp knife.
• Don’t Overcrowd the Skillet: To achieve the perfect sear on the steak, make sure the pieces are spaced out and not piled on top of each other.
• Customize Your Sauces: The soy sauce-oyster sauce combo is classic, but feel free to experiment with different flavors, like teriyaki or yakiniku sauce, to make the dish your own.
• Play with Toppings: Corn and green onions are traditional, but you can add other vegetables like mushrooms, bell peppers, or even bean sprouts for extra texture and flavor.

Creating your own Pepper Lunch at home is not only simple but also incredibly rewarding. In just 30 minutes, you can have a sizzling, flavorful meal that rivals the famous Japanese restaurant chain. Whether you’re making it for a quick weeknight dinner or a fun, interactive meal with friends, this dish is sure to impress with its bold flavors and satisfying textures. So grab your skillet, fire it up, and enjoy the deliciousness of Pepper Lunch right from your own kitchen!

FAQs:

What is the best type of steak for Pepper Lunch?

Thinly sliced ribeye is the preferred cut for its tenderness and flavor. However, other cuts like chuck and short plate also work well. Just be sure the steak is thinly sliced so it cooks quickly in the skillet.

Can I make Pepper Lunch without a cast-iron skillet?

Yes, while a cast-iron skillet is ideal for achieving that signature sizzling effect, you can use any heavy-bottomed skillet that retains heat well. The key is making sure the pan gets hot enough to sear the steak and sizzle the rice.

How long does it take to cook Pepper Lunch?

Once you’ve prepared the sauce and cooked the rice, the actual cooking time is just 5-7 minutes. The high heat of the skillet ensures the steak cooks quickly and evenly.

Can I add other vegetables to Pepper Lunch?

Absolutely! While corn and green onions are traditional, feel free to add other vegetables like carrots, zucchini, or snap peas. Just make sure to slice them thinly so they cook quickly.

How do I store leftovers?

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat the dish in a skillet or microwave before serving, though it’s best eaten fresh for that sizzling experience.