One-Pan Beef Pepper Rice for Busy Nights (20 Minutes Recipe)

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while adding flavor.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: ground pepper

White pepper provides similar heat at a lower cost.

Whisk together 2 tbsp grated apple, 2 tbsp Japanese soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp grated onion, ½ tbsp ketchup, 1 grated garlic clove, 1 tsp toasted sesame oil, 1 tsp grated ginger, 1 tsp honey, ½ tsp Asian chicken bouillon powder, and ⅛ tsp chili powder until smooth.

Marinate 200g (7oz) thinly sliced beef in half of the sauce for 10 minutes, ensuring every piece is well-coated.

Pack 330g of cooked rice into a bowl and turn it out in the center of a large frying pan, pressing it down slightly.

Grind fresh black pepper generously over the rice.

Top the rice with 50g of well-drained corn kernels, 2 tbsp of chopped green onions, and a pat of butter.

Arrange the marinated beef around the rice in a ring.

Heat the pan on medium until you hear gentle sizzling, then cover with a lid and set a timer for 5 minutes.

After 5 minutes, remove the lid and pour the remaining sauce over the rice, adding a pinch of salt.

Increase the heat to medium-high and mix everything together, allowing it to sit occasionally to create a crispy bottom layer.

Once the moisture has evaporated and a toasty aroma is present, remove from heat and sprinkle with dried parsley and another 2 tbsp of chopped green onions.

Serve directly from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens