Beef Pepper Lunch: Always Hits the Spot

Sa
July 12, 2023
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Last Update August 30, 2025

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Beef pepper lunch is one of those dishes that always hits the spot. The sizzling beef, buttery rice, and sweet corn come together with a rich sauce and plenty of black pepper. Using a cast iron pan at home makes all the difference—it gives you that same restaurant-style sear and keeps the food hot as you eat. The best part is you don’t need fancy equipment or a long list of ingredients. A drizzle of chili oil ties it all together, giving every bite extra kick and flavor. This beef pepper lunch recipe is quick, simple, and perfect for when you want something filling and satisfying.

What is Pepper Lunch?

Beef Pepper Lunch is a popular Japanese-style sizzling rice dish made with thinly sliced beef, sweet corn, butter, black pepper, and a savory-sweet sauce—usually cooked and served on a hot iron plate. The dish became well-known thanks to the fast-casual restaurant chain Pepper Lunch, where it’s served still sizzling and the ingredients finish cooking at your table.

Here’s what makes it unique:

Hot plate cooking: Traditionally, it’s served on a cast iron skillet or hot plate so the beef cooks and the butter melts right at the table.
Interactive: Diners mix the beef, rice, corn, and sauce themselves for that fresh-off-the-pan flavor.
Sauce-forward: A signature honey-soy-garlic sauce ties everything together, giving it a slightly sweet, umami-rich flavor.
Simple ingredients: You only need a few pantry staples, but the result is bold and comforting.

Why This Beef Pepper Lunch Everyone’s Favorite

Made in a cast iron pan for the perfect sear and heat retention
Thinly sliced beef cooks fast and stays tender
Sauce is umami, sweet, garlicky, and coats the rice beautifully
Chili oil adds heat and depth of flavor
Comes together in less than 30 minutes

Use Thick-Cut Steak for Better Texture

I like using thick-cut steak slices—about 1/2 inch thick—when making beef pepper lunch. It gives you more control over doneness, especially when everything cooks together in one pan. Thinner beef tends to overcook fast and can turn dry or chewy by the time the rice and onions are ready. With thicker cuts, the center stays juicy while the outside gets a nice sear. It also gives the dish a heartier feel, almost like steak and rice in one bite. If you’re slicing the steak yourself, just make sure to cut against the grain so it’s tender.

Ingredients You’ll Need

Beef of your choice, cut 1/2 inch thick
Salt and black pepper
Oil
Onion, sliced
Corn kernels (frozen, no need to thaw)
Cooked rice
Green onion, chopped
Butter
Chili oil
Extra black pepper for garnish

Sauce

1 tsp honey
1 tbsp garlic, minced
3 tbsp soy sauce
1 tsp cornstarch slurry (optional, makes the sauce glossy)

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How to Make Beef Pepper Lunch in a Cast Iron Pan

1. Season the Beef

Slice the beef about 1/2 inch thick.
In a bowl, toss it with a little oil, salt, and black pepper.
Let it sit while you prep the other ingredients.

2. Caramelize the Onion

Heat a cast iron pan over medium heat.
Add oil and cook the sliced onion until soft and caramelized.
Push the onion to the center of the pan.

3. Layer the Rice and Beef

Place the cooked rice right on top of the onions in the middle of the pan.
Arrange the seasoned beef around the rice in a ring.

4. Add the Rest

Sprinkle corn over the beef and rice.
Add a pat of butter right on top of the rice.
Drizzle in the sauce evenly across the pan.
Sprinkle chopped green onion over everything.
Add a few cracks of black pepper to finish.
(Optional) Drizzle in the cornstarch slurry if you want a glossy sauce.

5. Cook and Mix

Let it cook undisturbed until the beef is almost fully cooked and the sauce starts to bubble.
Then mix everything together so the butter melts, the beef finishes cooking, and the sauce coats the rice.
Serve hot straight from the pan, and enjoy the sizzle.

Tips for the Best Beef Pepper Lunch

Use a Cast Iron Pan for Heat and Sizzle

Cast iron holds heat better than regular pans, which is why it’s perfect for beef pepper lunch. The beef sears quickly without overcooking, and the rice stays hot while you eat. You also get that restaurant-style effect where everything sizzles when you bring it to the table. If you only use one pan for this dish, make it cast iron.

Keep the Corn Sweet and Juicy

There’s no need to thaw frozen corn before cooking. Adding it straight to the hot pan keeps it juicy and slightly firm. Overcooking makes corn mushy, so just heat it through. The natural sweetness of corn balances the savory beef and salty soy sauce, which is why it’s an essential part of pepper lunch.

Chili Oil for Heat and Flavor

Chili oil adds more than just spice; it also deepens the flavor of the whole dish. A light drizzle will give a gentle kick, while a heavier hand will really bring the heat. It cuts through the richness of the beef and butter, keeping the flavors balanced. If you’re sensitive to spice, start small and add more as you go.

Cornstarch Slurry for Glossy Sauce

Adding cornstarch slurry makes the sauce glossy and helps it stick to the beef and rice. It’s not optional, but it gives the dish that polished, restaurant-style look. If you skip it, the sauce will be lighter and less thick, but the flavor will still be there.