This is one of my favourite quick meals to cook at home because it delivers that sizzling-style flavour in just minutes. I love how the tender beef, buttery rice, sweet corn, and peppery honey-garlic sauce come together into a comforting, satisfying dish that tastes just like a homemade version of the popular Pepper Lunch bowl. Beef Pepper Rice (Pepper Lunch Inspired)

Why You’ll Love This Recipe

I love this recipe because it comes together fast, uses simple ingredients, and always feels like a treat. I enjoy how the sauce coats every grain of rice and how the butter melts into everything, giving the dish richness without much effort. It’s perfect for a quick lunch, dinner, or even a late-night craving.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 serving cooked rice
¼ large onion, thinly sliced
120–150 g thinly sliced beef
1 tbsp salted butter
¼ cup corn kernels
1 stalk green onion, diced
1 poached egg (optional)

Sauce:

1–2 cloves garlic, finely minced
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp honey
¼ tbsp sesame oil (optional)
¼ tsp ground black pepper (or more to taste)

Directions

I start by mixing all the sauce ingredients in a small bowl and set it aside.
I heat a cast-iron skillet (or any heavy pan) over medium-low heat and add a small amount of neutral oil. I sauté the sliced onion for 1–2 minutes until slightly softened.
I push the onions into a ring around the edges of the pan, then place the cooked rice in the centre. Around the rice, I arrange the thinly sliced beef.
I pour the sauce over the beef and rice, add the butter on top of the rice, then sprinkle the corn and green onions over everything.
I increase the heat to medium and mix well until the beef is fully cooked and everything is coated. If I want, I finish with a poached egg on top.
I serve the dish hot, straight from the pan.

Servings And Timing

Serves: 1 person
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I sometimes swap the beef for chicken, salmon, or tofu when I want something different.
If I want crispy rice, I let the rice sit untouched in the hot pan for a minute before mixing.
I add vegetables like mushrooms, bell peppers, or zucchini for extra texture.
For a spicy kick, I add chilli flakes or a drizzle of chilli oil.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I prefer warming it in a pan with a splash of water to revive the texture, but the microwave also works if I’m in a hurry.

FAQs

How thin should the beef be?

I prefer using very thinly sliced beef because it cooks quickly and stays tender. If I only have thicker beef, I partially freeze it to make slicing easier.

Can I use freshly cooked rice?

Yes, but I find that cold or day-old rice gives a better texture. Fresh rice can be used if I let it cool slightly before cooking.

What type of pan works best?

I like using a cast-iron skillet because it creates a sizzling effect, but any heavy non-stick or stainless-steel pan works well.

Can I reduce the butter?

Yes. I sometimes use less butter or replace part of it with neutral oil, though butter does add richness to the dish.

Can I adjust the sauce sweetness or saltiness?

Definitely. I add more honey if I want it sweeter or more soy sauce for extra savouriness. The sauce is easy to customize.

Conclusion

I always enjoy making this Beef Pepper Rice because it’s quick, flavourful, and feels like a restaurant-style meal made right in my kitchen. The combination of tender beef, buttery rice, sweet corn, and the savoury honey-garlic sauce makes it a comforting dish I come back to again and again. It’s simple, flexible, and perfect for busy days or satisfying cravings.