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

By Sudachi · 20 min

Ingredients

Instructions

1. Mix the marinade in a bowl: 2 tbsp grated apple, 2 tbsp Japanese soy sauce (koikuchi shoyu), 1 tbsp mirin, 1 tbsp sake, 1 tbsp grated onion, ½ tbsp tomato ketchup, 1 grated garlic clove, 1 tsp toasted sesame oil, 1 tsp grated ginger, 1 tsp honey, ½ tsp Chinese-style chicken bouillon powder and ⅛ tsp chili powder.
2. Put the 200 g thinly sliced beef in a separate bowl, pour half the marinade over it, mix well and leave for 10 minutes. Keep the rest of the marinade aside.
3. Pack the 330 g cooked short-grain rice into a bowl, turn it out into the centre of a large frying pan and sprinkle generously with freshly ground black pepper.
4. Top the rice with 50 g well-drained canned sweet corn, half the chopped green onions and 1 tbsp butter. Arrange the marinated beef around the rice.
5. Cover and cook over medium heat until it starts to sizzle gently, then set a timer for 5 minutes.
6. Remove the lid, pour the remaining marinade around the pan, raise the heat to medium-high and mix everything thoroughly.
7. Stir-fry for a couple of minutes, until the liquid has evaporated and crispy bits form on the bottom of the pan. Season with salt to taste, then sprinkle with the remaining green onions and dried parsley.
8. Serve straight from the pan on a trivet, with a spoon for everyone.

Summarized from Sudachi's video. Watch it for the details.

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