Pepper Lunch Steak and Rice Sizzle

Pepper Lunch cut of meat and Rice Sizzle is an incredible dish with sizzling tender dish beef, pepper, rice and a delicious Amakuchi and Karakuchi sauces that may get on your table in but half-hour. Pepper Lunch isn't a high-end luxury feeding expertise by any means that. As a matter of reality, you've got to 1st place your order into a coin machine and recognize your things to urge your food price tag and to retrieve your food. but please do not misconceive.  Of course, there don't seem to be waitresses undulation regarding you waiting on you hand in foot. However, their signature dish is easy, quick, cheap, filling, hot, delicious and served to you during a matter of moments. additionally, their special sauces area unit to die for. there's the Amakuchi sauce that is usually referred to as Special Honey Brown Sauce , Pepper cut of meat Honey Brown Sauce, Japanese honey brown sauce. there's the Karakuchi sauce typically referred to as the Garlic-Soy Sauce or Pepper Lunch condiment.

Ingredients

AMAKUCHI (HONEY - SOY SAUCE)

• honey - 1/4 cup
• tamari (soy) sauce - 1/4 cup
• oyster sauce - 1/4 cup

KARAKUCHI (GARLIC-SOY SAUCE)

• canola oil - 1 teaspoon
• garlic - 3 -4 cloves minced
• tamari (soy) sauce - 1/2 cup
• black pepper - 1/2 teaspoon
• water - 1/4 cup
• cornstarch - 1 teaspoon

PEPPER LUNCH BEEF (SERVES 4)

• canola oil - 4 tablespoons (1 tablespoon per person)
• onion - 1 large onion chopped finely (1/4 onion per person)
• garlic - 2 cloves minced (1/2 garlic clove per person)
• rice - 4 cups precooked white rice (1 cup per person)
• sukiyaki beef - 800 grams or about 1.75 pounds (Feeds 4 hungry teenagers) if you cannot find sukiyaki beef, you can use sirloin and freeze and then cut ultra thin
• pepper - 1 teaspoon (1/4 teaspoon per person)
• corn - 1 cup (can use fresh, frozen or even canned)- 1/4 cup per person
• margarine/butter - 4 teaspoons (1 teaspoon per person)
• green onions - 2 tablespoons thinly sliced for garnish

Directions

1. Make the special honey brown sauce (Amakuchi). In a small pan add honey, soy sauce and oyster sauce mix and cook over low heat for about 5 minutes and set aside.
2. Make the garlic soy sauce (Karakuchi). In a small pan add your oil and then add your garlic and just sauté until slightly aromatic then add the tamari (soy sauce) and pepper. Mic the cornstarch and water together to make a slurry and then slowly add to karakuchi sauce and cook until boils and slightly thickens. Set aside.
3. Make your Pepper Lunch Steak. In an iron skillet or a heavy duty pan, heat up your pan to a high heat, add your oil, onions and garlic and cook just until aromatic, add 1 cup of rice (per person) in the middle of the pan, then add the beef around the rice. sprinkle pepper on your beef, add the corn on top of rice and then place a dab of butter on top of your corn/rice mixture.
4. It is at this point that in the restaurant pepper lunch they would remove from the heat and serve to you. It is up to you but if you have 4 iron skillets and can get the pans super hot to cook the meat then by all means remove from the heat and serve. However, I only have one iron skillet, and only 3 burners and 3 regular pans and 4 mouths so feed.
5. For those of you that do not have an iron skillet or really like their beef more well done or even crispy then keep on cooking for a little bit (3-5 minutes) and turn over the beef and let the rice get a little crunchy on the bottom as that is my absolute favorite part.
6. Garnish your pepper lunch steak and rice sizzle with a little green onion and serve with both the delicious special honey brown sauce (Amakuchi) and garlic soy sauce (Karakuchi). Enjoy!
7. Bring the Japanese Pepper Lunch Beef Sizzle piping hot to the table in the iron skillet pan and set on an oven safe mitten. (Be Careful, it is VERY hot) Yummy served with edamame and Japanese pickles on the side. ITADAKIMASU! - Lets Eat!

Based on the recipe from HERE