☀️ Pepper Lunch Beef Pepper Rice Recipe

Freshly ground Black pepper ; Steps: To prep the rice, wash your rice by rinsing the rice with tap water multiple times. Keep discarding the water through a strainer, until the water runs clear (not cloudy). This step should take 3-4 rinses for 1 cup of rice. Add 1 cup of rice and 1 cup of water into a rice cooker and let it cook. sizzling the pepper rice Mix meat well with all the ingredients to ensure flavours from the meat and signature margarine, hidden under the corn, coat each grain of rice. Then add Pepper Lunch’s signature sauces to create a taste of your own. 100% Delicious! 200% irresistible when you’re the Master Chef! There are Pepper Lunch stores worldwide, over 350 in fact! While they have a wide ranging menu including curries and pastas, their signature dish is the beef pepper rice. Beef pepper rice is a simple, but delicious dish combining thinly sliced beef, corn kernels, onions, and spring onions, with a sweet and salty sauce.
Step 3: Add the ground beef to the pan and break it up into small pieces. Add the dried basil, dried oregano, salt, black pepper, paprika, and parsley. Mix and cook until the meat is cooked through. Step 4. Step 4: Add tomato paste to the meat and mix. Step 5. Step 5: Add the marinara to the pan and mix. Step 6.
Heat a small sauce pan over medium. Ad in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter. Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry. 1. To make the pepper steak stir-fry meal-prep: In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger, Sriracha, and cornstarch. 2. In a skillet over medium-high heat add 1 tablespoon olive oil. Add the diced bell peppers and cook 1-2 minutes until tender. Recreating pepper lunch at home.Sauce:2 tsp pepper,2 tsp garlic powder,2 tbsp honey,1 tbsp oyster sauce,3 tbsp soy sauce.- Cut 1/4 sweet onion into wedges- C Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the mushrooms, corn kernals, chopped celery, onion and garlic and cook until vegetables are softened. Stir in the diced tomatoes, tomato paste, basil, oregano and red pepper flakes.
Add garlic and onion and sweat. Add ground beef, seasonings, and simmer until meat is halfway done. Remove off heat. (Do parallel to step 2) In a small pot add rice and 1 to 1.5 cups of water. Cook on medium until rice is cooked halfway. Meanwhile, take the baking pan out of the oven and set aside. (Keep the oven on.)
Add a little more oil to the skillet and cook the second batch of steak strips. Then, return all the steak to the skillet. Add the garlic and ginger. Stir to combine and cook for about 30 seconds. Keep stirring so the garlic doesn’t burn. Add the bell pepper strips and stir them to combine with the steak.
Lower the heat to medium and add the mirin, sake, soy sauce, and sugar. Mix well. This will start to thicken from the sugars and cast the mushrooms. Afterwards, move the mushrooms to the sides of the pan to create a round opening in the centre to place the rice on. I simply packed my rice in a large bowl and flipped it over to create a dome shape.
In a medium pan or cast iron skillet over medium-high heat, heat it until very hot, about 3 – 4 minutes. Lightly brush with a layer of vegetable oil. Add beef and cook until just a little pink left. Season lightly with salt. Add the rest of the garlic and saute for another minute.
In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened.
Heat 3 tablespoons oil in a pan. Stir-fry the bell peppers for 3 minutes. Remove the bell peppers and set aside. Add 1 to 2 tablespoons of oil in the same cooking pot. Add the marinated beef. Stir fry for 8 minutes or until the beef is completely cooked. Add the bell peppers back and then stir-in the scallions.
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