If you’ve ever been to a certain Japanese establishment known for its “fast-steak” dishes, which has several branches in Malaysia, you might be familiar with this delicious hotplate rice dish served with thin slices of succulent beef in a sweet and tangy sauce.
Inspired by this offering, here’s KY’s own recipe for a super-simple homemade beef pepper rice that will satisfy your cravings without having to leave your home or get it delivered!
This recipe results in a dish that’s mildly spicy and fragrant, rich with a buttery and peppery flavour, and with a pleasing mouthfeel punctuated by the crunch of freshly steamed corn.
Ingredients (serves two):
- 250g beef, thinly sliced
- 1 cup corn kernels, freshly steamed with butter
- 1 cup rice, freshly steamed
- 2 stalks spring onion, chopped
- 2 tablespoons butter
- 1 tablespoon freshly ground pepper
- salt to taste
For the sauce:
- 2 tablespoons honey
- 3-4 tablespoons soy sauce
- 2-3 cloves garlic, finely chopped
Method:
- In a bowl, mix the ingredients for the sauce together.
- Heat up a cast-iron pan until smoking hot. Add the two tablespoons of butter.
- Place the sliced beef around the edges of the pan, and the cup of cooked rice in the middle.
- Pour the steamed corn and spring onions over the beef, and season with the pepper and some salt.
- Add the sauce mixture to the beef, corn and spring onions, and stir well until the beef is cooked.
- Remove from heat and enjoy while piping hot. Feel free to garnish the rice with some spring onions and ground pepper, or spoon on some extra sauce.
Read the original article here, and read more articles by KY Speaks on FMT Lifestyle here.
Trying to influence your cravings since 2005, Kar Yeong was Guest Judge on Versus 1001 Rasa Baba’s 2018, R.AGE Food Fight Judge 2015 and NTV7 Foodie Blogger 2014. To read more about Kar Yeong’s food journeys, visit his blog at KYspeaks.com.