Thinly sliced beef, corn, rice, and pepper
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
January 4, 2026
Pepper Lunch is a fast-casual restaurant chain from Japan, known for its hot plate meals. It's most popular menu item is Beef Pepper Rice which contains sliced beef, corn, rice, pepper, and a special sauce. It's super easy to make and delicious. I decided to switch things up here and add a Filipino twist to the sauce with a little bit of sinigang powder mix. This powder is usually used to make sinigang, a Filipino sour soup, with tamarind as the main souring agent.
When tamarind is mixed with cuts of meat and cooked (not in a soup), it creates a bold, tangy, savory flavor combination that works surprisingly well! I love this meal and I hope you love it too.
In a small bowl, mix all ingredients for sauce (sinigang powder (1 Tbsp), soy sauce (1 ½ Tbsp), honey (1 Tbsp), fish sauce, (½ Tbsp) garlic (2 cloves)) together. Set aside.
In a cast iron skillet or skillet (I used a 10 inch), heat oil (½ Tbsp) over medium heat. Assemble the dish:
Add 1/3 of scallions directly to the bottom of the hot pan. Place a mound of rice (2 cups) directly on top of the scallions. Arrange the raw sliced beef (¾ lb)around the perimeter of the rice (touching the pan so it sears). Add corn (½ can) on top of the rice. Add 1/3 chopped green onions on top of the corn. Place the butter (1 Tbsp) right on top of the mound. Drizzle your sauce over the whole dish.
If you're afraid the overcook the beef while you are assembling the dish you can turn the heat off. Once everything is assembled, you can turn it back on and resume cooking.
Mix everything together so the beef finishes cooking, butter melts, and sauce coats the rice. I like to flatten everything out and let the bottom cook untouched for a minute so that the bottom turns a little crispy. Mix well.
Season with salt and pepper (to taste). Garnish with remaining scallions. (4–5 stalks). Enjoy!
- Thin meat cooks fast! Don't overdo it.
- Add an egg or shredded cheese if you want a richer variation.
- Add more sinigang powder mix for extra tang.
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