Beef Pepper Lunch Rice Bowl
This beef pepper lunch is a fast, sizzling rice bowl loaded with shaved ribeye, sweet corn, and buttery rice tossed in a savory-sweet sauce. Everything cooks together in one skillet for maximum flavor and minimal cleanup.
Ingredients · Servings 2
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- ½ tablespoon dark soy sauce
- 2 teaspoons grated garlic
- 1 teaspoon mirin
- 1 teaspoon white sesame seeds
- ½ teaspoon cracked black pepper
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 2 cups cooked white rice
- ½ lb shaved beef ribeye
- ½ cup canned corn
- ¼ cup sliced green onions
Method · 20 min
- Make the sauce: Stir together the soy sauce, oyster sauce, honey, dark soy sauce, garlic, mirin, sesame seeds, and black pepper in a bowl. Set aside.
- Heat a medium skillet over medium. Add 1 tablespoon of the butter, and let it melt, about 20 seconds. Using a wooden spoon, stir in the onion. Cook, undisturbed, until slightly golden, about 1 minute. Flip the onion slices over, and push them to the outer edges of the skillet.
- Place the rice in the center of the skillet. (Optionally, you can first press the rice into a cup or bowl to mold a dome shape before placing it in the skillet.) Arrange the sliced beef around the edges of the rice on top of the onions. Sprinkle the corn on top. Place the remaining 1 tablespoon butter on top of the rice, then sprinkle with the green onions.
- Pour the sauce into the skillet, and let it cook, undisturbed, for 1 minute. Stir the ingredients together, and cook, stirring often, until the beef is cooked to your desired doneness, or about 1 minute.
- Enjoy!
