Resto Hacks

December 2, 2020
Beef Pepper Steak ala Pepper Lunch

Time needed: 1 hour.

Makes: 4 servings

1 kilo beef, sukiyaki cut, divided into 250g portions
4 cups cooked rice (IF AVAILABLE: Japanese rice)
2 tablespoon salted butter, divided into ½ teaspoon for topping
2 teaspoons oil, for greasing hotplate

Honey Umami Sauce:
2 tablespoons cooking oil
¼ cup white onion, minced
1 tablespoon garlic, minced
½ cup honey
4 tablespoons soy sauce, (Kikkoman brand recommended)
½ tablespoon miso paste
½ teaspoon cracked black pepper
2 teaspoons cornstarch + 4 tablespoons water

Garlic Soy Sauce
½ cup soy sauce, (Kikkoman brand recommended)
2 tablespoons garlic, minced
1½ tablespoons sugar
2 teaspoons cornstarch + 2 tablespoons water

Butter pepper corn:
½ cup corn kernels
2 tablespoons butter
¼ cup spring onion white stalk, chopped
½ teaspoon cracked black pepper
Salt, to taste
2 tablespoons spring onion green tops, chopped for topping


  1. Make the honey umami sauce

    in a pan over medium heat, saute the garlic and onions until fragrant and soft. Add soy sauce, honey, cracked black pepper, and cornstarch slurry. Bring to a boil then remove from heat. Mix in the miso paste until fully dissolved into the sauce. set aside.

  2. Make the garlic soy sauce

    in a pot over low heat, simmer and steep the minced garlic in soy sauce for about 30 minutes. Don’t allow it to simmer or reduce, keep flames very low. Turn up the heat to medium and add sugar and cornstarch slurry. Mix until sugar has fully dissolved, about 1 minute.

  3. Make the butter pepper corn

    In a pan, saute the corn kernels and spring onions stalks in butter for a few minutes. Add cracked black pepper and season with salt. Set aside.

  4. Prepare the hotplate/sizzling plate

    Heat a hotplate/sizzling plate on high heat until smoking. Brush with oil. Place a cup of hot cooked rice in the center then turn off the flame. Scatter 250g of sukiyaki beef slices around the rice.

  5. Assemble

    Place ½ teaspoon of butter on top of rice followed by the buttered pepper corn. Pour over the honey sauce and the garlic sauce over the beef. Top with green onion tops. Repeat steps 4 – 5 for remaining servings.