This Skillet Teriyaki Beef and Rice is packed with flavors. Thinly sliced beef, buttery corn, freshly ground black pepper over steamed rice. And most importantly, drizzle with an easy homemade teriyaki sauce. What better weeknight meal can you ask for?
These days, Facebook is the best place to find recipes and get inspired. I happened to see a friend sharing a promotion advertisement for a restaurant, Pepper Lunch. It was a picture of a sizzling skillet with some raw beef around some corn and rice. That looked incredibly delicious! Although I have never seen or tried that dish, I thought about creating something similar.
Pepper Lunch is a fast-casual Japanese restaurant and it started in Japan. Now they are in most Asia countries. After checking with my mom, there are actually many Pepper Lunch restaurants in Hong Kong and they are pretty popular too. My mom said she has also been there and she enjoyed the food.
My mom told me that Pepper Lunch really do serve you the raw beef on a skillet. Since the skillet is very hot, the beef gets cooked after you tossed and mixed them around. For my version, a cast iron skillet is NOT a must. First of all, not everyone has a cast iron pan at home. Second, this won’t work very well if using lots of meat. So the beef were stir-fried until they are almost cooked through before combining the dish together. To give the corns a little extra flavors, I tossed them in a pan with some butter and garlic. They were sweet and garlicky, which contrasted nicely with the savory beef. The original Pepper Lunch dish comes with 2 sauces, honey sauce and garlic soy sauce. To simplify, I went with only 1 sauce, homemade teriyaki sauce. Just 4 ingredients, the sauce takes less than 7 minutes to make. Salty with a hint of sweetness. It seasoned the rice dish perfectly!
This Skillet Teriyaki Beef and Rice has now become one of our favorite rice dishes! Easy to do and not much preparation work. It can be pulled together fairly quickly. It is a great choice for a busy weeknight. There are plenty of meats to keep the meat eaters happy. Most importantly, every bite was packed with flavors. Enjoy and hope you will like this as much as we do!
Skillet Teriyaki Beef and Rice
Yield 2 - 3 servings
- 1 cup uncooked rice
- ½ tablespoon unsalted butter
- ¾ cup frozen corn
- 2 garlic cloves (minced and divided)
- ¾ pound thinly sliced beef
- 2 green onion (chopped)
- vegetable oil
- freshly ground black pepper
- 5 tablespoons soy sauce
- 3 tablespoons sugar
- 3 tablespoons mirin
- 2½ tablespoons sake
- Cook the rice in a rice cooker.
- In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Reduce to medium-low heat and cook until slightly thickened, about 3 – 5 minutes. Set aside.
- In a medium pan over medium heat, add butter. Warm until almost melted. Add corn and saute until heat through. Add ½ the garlic and cook for another 2 minutes. Set aside.
- In a medium bowl (that can fit in the skillet and leave 1-inch space around), fill with cooked rice and smooth the top. Set aside.
- 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. Move the beef toward the edge and leave the middle part of the skillet empty. Carefully turn the bowl of rice upside down into the empty spot on the skillet. Push down the top of the rice slightly to make a shallow dent. Add the corns and green onion. Sprinkle with generous amount of black pepper. Transfer the skillet to the dining table. Add desired amount of teriyaki sauce. Mix well with a big spoon. Serve immediately.
- I like using Japanese medium-grain rice for this recipe. I like the bouncier texture of the rice. But any rice will work.
- You can get thinly sliced beef from Asian supermarkets, like Japanese, Chinese or Korean. They are all pre-sliced. If you can’t find pre-sliced ones, you can cut it yourself. Buy a rib eye steak. Freeze it for 1 hour or so. With a sharp knife, cut the beef across the grain into 1/8-inch slices or as thin as you can cut it.
- Best to use freshly ground black pepper. It has a lot more flavors than pre-ground ones.
- When adding teriyaki sauce, don’t add all at once! Add half the sauce, mix well and taste to try. Add more if needed.
(Teriyaki sauce: Adapted from Just One Cookbook)