How Do I Prevent Beef Pepper Rice from Becoming Soggy?

To prevent from becoming soggy, make sure to use cold, day-old rice. Fresh rice has more moisture, which can lead to a mushy texture. Also, cook the ingredients over high heat to evaporate excess moisture quickly.

Can I Make Beef Pepper Rice Ahead of Time?

Yes, you can prepare the components of Beef Pepper Rice ahead of time. Cook the beef and vegetables and store them separately in airtight containers in the refrigerator. When you're ready to serve, simply combine everything in a skillet and reheat until warmed through.

What Cut of Beef Is Best for Beef Pepper Rice?

Thinly sliced cuts like ribeye, flank steak, or sirloin work best for Beef Pepper Rice . These cuts are tender and cook quickly, making them ideal for stir-frying.

While can be frozen, it's best enjoyed fresh. If you do freeze it, allow the dish to cool completely before transferring it to an airtight container. Freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and reheat in a skillet with a splash of water or broth.

Incredibly Delicious Beef Pepper Rice Recipe

Name: Beef Pepper Rice Recipe: The Ultimate Guide to a Flavorful Meal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 cups cooked white rice (preferably day-old); 200g thinly sliced beef (ribeye or sirloin); 1 tbsp vegetable oil; 2 tbsp unsalted butter; 1/2 cup corn kernels (frozen or fresh); 2 stalks green onions, chopped; 1 tsp freshly cracked black pepper; Salt to taste; For the sauce:; 1 tbsp soy sauce; 1 tbsp oyster sauce; 1 tsp Worcestershire sauce; 1 tsp sugar; 1 tbsp water

Description

A sizzling and savory beef pepper rice dish inspired by Japanese fast food, combining tender beef slices, buttery rice, cracked black pepper, and a sweet-salty sauce.

Ingredients

Scale

2 cups cooked white rice (preferably day-old)
200g thinly sliced beef (ribeye or sirloin)
1 tbsp vegetable oil
2 tbsp unsalted butter
1/2 cup corn kernels (frozen or fresh)
2 stalks green onions, chopped
1 tsp freshly cracked black pepper
Salt to taste
For the sauce:
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp Worcestershire sauce
1 tsp sugar
1 tbsp water

Instructions

1. In a small bowl, mix together all the sauce ingredients and set aside.
2. Heat the vegetable oil in a cast iron skillet or heavy pan over medium-high heat.
3. Add the sliced beef and quickly sear until mostly browned but not fully cooked. Remove and set aside.
4. Add cooked rice to the center of the pan and flatten slightly, then place butter on top.
5. Arrange the corn around the rice, then return the beef to the pan around the rice.
6. Sprinkle with cracked black pepper and salt.
7. Drizzle the prepared sauce evenly over the beef and rice.
8. Let the rice sizzle for a minute or two to create a crispy bottom.
9. Toss everything together, garnish with chopped green onions, and serve hot.

Notes

Day-old rice helps achieve a better texture and prevents sogginess.
Use thinly sliced beef for quick and even cooking; Asian groceries often carry shabu-shabu or hot pot cuts.
Adjust the amount of black pepper based on your spice tolerance—it’s meant to be bold!
You can customize the dish by adding a raw egg yolk on top before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main
Method: Stir-Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 5g
Sodium: 890mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 2g
Protein: 26g
Cholesterol: 75mg

Keywords: beef pepper rice, Japanese rice dish, sizzling beef rice, pepper lunch