6 Main Course Secret Pepper Lunch Recipe

DIY Pepper Steak – Pepper Lunch Recipe

Recreate the iconic Pepper Lunch Recipe experience at home with this easy DIY recipe! This guide will walk you through crafting a dish that’s a symphony of flavors. The rich, juicy beef meets the peppery kick in perfect harmony, all wrapped in a luscious, umami-packed sauce. Ready to embark on your culinary adventure? Let’s go!

Ingredients

For the steak:

• 400g (about 1 pound) beef steak (ribeye or sirloin are perfect for tenderness)
• Two tablespoons of soy sauce
• One tablespoon of sake (or dry sherry works too!)
• One teaspoon of freshly ground black pepper
• One tablespoon of vegetable oil

For the delicious sauce:

• Two tablespoons of soy sauce
• One tablespoon of oyster sauce
• One tablespoon butter
• 1/2 teaspoon freshly ground black pepper
• One teaspoon sugar
• 1/4 cup beef broth or water

To complete the magic:

• Cooked rice or mixed veggies (bell peppers, onion, corn kernels, your choice!)
• Extra black pepper, for that finishing touch

Step-by-Step Cooking Instructions

1. Slice it thin: Grab your steak, slice it nicely, and lean against the grain. It makes it super tender and cooks up fast. Think bite-sized pieces!
2. Marinate: In a bowl, mix soy sauce, sake, and pepper. Toss in your sliced steak and let it soak up the flavors for 15-30 minutes.
3. Whip up the sauce: The steak chills combine soy sauce, oyster sauce, butter, pepper, sugar, and broth in a pan. Heat it gently until everything blends and the butter melts.
4. Sizzle time: Heat oil in a pan until super hot. Sear your marinated steak in batches, about 1-2 minutes per side, for a nice sear and pink center.
5. Plate it up: If you have a hot plate, get it sizzling! Arrange your cooked steak slices and drizzle with the delicious sauce. Add rice or veggies in the center for a classic touch.
6. The grand finale: Serve immediately and let everyone mix their steak, sauce, and rice/veggies on the hot plate. It’s like a mini cooking show in your mouth!
7. Spice it up: Sprinkle some extra black pepper for that final flavor kick.

There you have it! Your very own DIY Pepper Lunch experience, ready to tantalize your taste buds. Enjoy the sizzling sounds, the delicious flavors, and maybe even a few cheers from your happy tummy!

2. Salmon Teriyaki Hot Plate

Remember the satisfying sizzle and deliciousness of Pepper Lunch? This recipe brings that magic to your kitchen but with a twist! We’re swapping steak for salmon, coating it in a rich teriyaki sauce, and serving it sizzling on a hot plate.

Prepare for a culinary adventure where the melt-in-your-mouth salmon meets the sweet and savory teriyaki, all bursting with flavor on a hot plate. It’s like a DIY teppan experience, with the delicate taste of salmon taking center stage. Are you ready to dive in?

Ingredients:

For the Salmon:

• Two salmon filets (about 6 oz each), skin on
• Salt and pepper, to taste
• One tablespoon olive oil for searing

For the Teriyaki Sauce:

• 1/4 cup soy sauce
• Two tablespoons mirin (Japanese sweet rice wine)
• Two tablespoons sake (or dry white wine as a substitute)
• One tablespoon sugar
• One teaspoon freshly grated ginger
• One clove garlic, minced

For the Vegetable Medley:

• 1 cup mixed vegetables (e.g., sliced bell peppers, carrots, and broccoli)
• One tablespoon vegetable oil

For Serving:

• Steamed rice
• Sesame seeds, for garnish
• Sliced green onions for garnish

Step-by-Step Cooking Instructions

1. Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small pan. Heat gently, stirring until sugar dissolves. Add cornstarch slurry and simmer until slightly thickened. Set aside.
2. Season salmon with salt and pepper. Heat oil in a skillet over medium-high heat. Place salmon skin down and cook for 3-4 minutes until crispy. Flip and cook for 2-3 minutes (until cooked through). Set aside.
3. Heat a cast iron skillet (or large pan) over high heat. If using a traditional hot plate, preheat it. Arrange cooked rice in the center, followed by the cooked salmon. Surround yourself with your chosen vegetables.
4. Drizzle the teriyaki sauce over the salmon and vegetables. Top with a pat of butter and sprinkle with sesame seeds.
5. Invite everyone to mix their plates while it’s hot, enjoying the mingling of flavors and sizzling sounds.

Tips:

• For extra flavor, marinate the salmon in teriyaki sauce for 30 minutes before cooking.
• Feel free to customize the vegetables with your favorites (broccoli, carrots, bell peppers, etc.).
• Don’t wait too long to serve – the hot plate experience is best enjoyed fresh and sizzling!

3. Chicken Pepper Rice

Are you craving the sizzling heat and vibrant flavors of Pepper Lunch’s Chicken Pepper Rice? This recipe is your ticket to recreating that iconic dish in your kitchen. Forget fancy ingredients or complicated techniques – the magic lies in the simplicity, the freshness of the components, and the sizzling sear of a hot plate.

Ingredients

• Two boneless, skinless chicken thighs, chopped bite-sized
• 2 cups of cooked short-grain rice (sushi rice works great!)
• 2 tbsp unsalted butter
• 2 tbsp soy sauce
• Two cloves garlic, minced
• 2 tsp freshly ground black pepper (more to taste)
• Two green onions, chopped
• 1/2 cup corn kernels
• Salt, to taste

Step-by-Step Cooking Instructions:

1. Season chicken with salt and pepper. Let it rest for 15-30 minutes for extra flavor.
2. Ensure your rice is cooked, fluffy, and not too wet (it will crisp up later).
3. Heat oil in a pan over medium-high heat. Cook chicken until golden brown and cooked through. Set aside.
4. If you have a hot plate or cast iron skillet, heat it over medium heat. Melt butter.
5. Spread rice on the hot plate. Top with cooked chicken.
6. Drizzle soy sauce over everything. Sprinkle with garlic, corn, and extra pepper.
7. Cook for a few minutes until everything sizzles and the rice gets crispy on the bottom.
8. Top with green onions and enjoy hot! Mix everything for maximum flavor in each bite.

Bonus tip: Pair with a cucumber salad or miso soup for a complete Pepper Lunch experience at home!

Notes

• Feel free to adjust the pepper amount to your spice preference.
• You can use other protein options like flank steak or shrimp.
• For extra richness, add a fried egg on top!

4. Beef Curry Rice

Are you feeling hungry? Get ready to cook a yummy Curry Beef Rice inspired by Pepper Lunch! It’s easy and fun, like painting a delicious picture. We’ll use yummy curry spices, tender beef, and fluffy rice to create a satisfying meal. Let’s start cooking!

Prep time: 15 minutes

Cook time: 25 minutes

Servings: 2

Ingredients

1. Beef:

• 200g thinly sliced beef (sirloin or ribeye recommended)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp cornstarch
• 1 tbsp vegetable oil

2. Curry:

• 2 tbsp vegetable oil
• One onion, finely chopped
• Two garlic cloves, minced
• One carrot, diced
• 2 tbsp curry powder
• 1 tbsp flour
• 300ml beef broth or water
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• Salt & pepper to taste

3. Rice

• 1 cup cooked jasmine or short-grain rice
• Toppings (optional):
  • Chopped scallions or parsley
  • Shredded cheese

Step-by-Step Cooking Instructions:

1. Mix soy sauce, sugar, and cornstarch. Toss beef in the marinade for at least 15 minutes.
2. Heat oil in a pan, saute onion & garlic until fragrant. Add carrot, cook for 5 minutes. Stir in curry powder & flour, cook for 1 minute. Slowly whisk in broth/water, ketchup, & Worcestershire sauce. Simmer for 10-15 minutes until thickened, season with salt & pepper.
3. Heat another tbsp oil in a pan on high heat. Sear beef in batches for 1-2 minutes per side until browned.
4. Serve rice on a plate, top with beef, then spoon on the curry sauce. Garnish with scallions/parsley and cheese (optional).

Tips:

• Adjust curry powder for spice preference.
• Use pre-cooked rice for even faster prep.
• Get creative with toppings: try bell peppers, peas, or green beans.

5. Vegetable Teppanyaki

Do you love the sizzling fun of Pepper Lunch’s teppanyaki? You can bring that excitement into your kitchen with a delicious Vegetable Teppanyaki! This easy recipe is perfect for anyone who enjoys cooking with a bit of flair. Packed with fresh garden vegetables, every bite is a flavor that will tantalize your taste buds. So, get ready to turn your kitchen into a teppanyaki haven!

Ingredients

For the Teppanyaki:

• One medium zucchini, thinly sliced
• One medium carrot, thinly sliced
• One bell pepper (any color!), thinly sliced
• One small head of broccoli, cut into florets.
• 1 cup sliced mushrooms (shiitake or button, your choice)
• One small onion, thinly sliced
• Two tablespoons of vegetable oil
• Salt & pepper to taste
• One teaspoon of sesame seeds for garnish
• Green onion sprigs, finely chopped for garnish.

For the Teppanyaki Sauce:

• Three tablespoons soy sauce
• Two tablespoons mirin
• One tablespoon of sake (optional)
• One tablespoon sugar
• One garlic clove, minced
• One teaspoon of grated ginger

Let’s cook!:

1. Whisk together soy sauce, mirin, sake (if using), sugar, garlic, and ginger until the sugar disappears. Set it aside.
2. Heat your skillet or griddle on medium-high heat. Add some oil. Toss in the onions and carrots first (they need more time). Cook for 2-3 minutes until they soften up.
3. Add the remaining veggies – zucchini, bell pepper, broccoli, and mushrooms. Stir-fry for 4-5 minutes until they’re bright and crisp-tender. Get fancy with some flips if you want!
4. Pour the teppanyaki sauce over the veggies and mix well to coat everything. Let it simmer for a minute or two, letting the flavors become friends.
5. Move the sizzling veggies to a plate. Sprinkle with sesame seeds and chopped green onions for extra taste and color.
6. Serve hot with rice or noodles, and savor your delicious teppanyaki creation!

Tips:

• Feel free to adjust the vegetables to your liking. Other options include asparagus, snap peas, or baby corn.
• Play with the sauce! You can add a splash of rice vinegar or sriracha for a kick.
• Make sure to cook the veggies! You want them to be crisp-tender, not mushy.

6. Sizzling Tofu Steak

This Sizzling Tofu Steak Recipe is your answer! Inspired by the sizzling fun of Pepper Lunch, it puts tofu in the spotlight, beautifully seared and surrounded by a party of delicious flavors. Get ready for a taste bud adventure that’s both exciting and comforting!

Ingredients

Tofu Steaks:

• Two firm tofu blocks (around 14oz each), pressed & drained.
• 2 tbsp olive/sesame oil
• Salt, pepper, garlic powder & onion powder (to taste)

Sizzling Sauce:

• 3 tbsp soy sauce
• 2 tbsp oyster sauce (vegan option available)
• 1 tbsp mirin/sweet rice wine
• 1 tsp brown sugar
• 1 tbsp cornstarch + 2 tbsp water (mixed)

Veggies:

• 1 julienned carrot
• One thinly sliced bell pepper
• One thinly sliced onion
• 1 cup broccoli florets
• 1 tbsp vegetable oil

Garnish:

• Sesame seeds
• Chopped spring onions
• Red chili flakes (optional)

Cooking Instructions:

1. Cut tofu into four steaks, pat dry, and season with magic sprinkle (salt, pepper, garlic & onion powder).
2. Heat oil in a pan, sear tofu for 3-4 minutes per side until golden brown. Set aside.
3. Mix a bowl of soy sauce, oyster sauce, mirin, and sugar. Heat in a saucepan, add cornstarch mixture, thicken, and set aside.
4. In the same pan, sauté onion, carrot, pepper, and broccoli until crisp-tender.
5. Heat a sizzling plate/cast iron skillet, arrange tofu and veggies around it, pour sauce on top for the sizzle, and garnish with sesame seeds, spring onions, and chili flakes (optional).

Tips:

• Serve immediately while the sizzle is hot!
• Use a non-stick pan for easier tofu searing.
• Adjust the spice level with chili flakes to your preference.
• Swap veggies for your favorites!