This Korean pepper steak & rice recipe is a perfect lunch option. You probably have most of the ingredients in your fridge already. The freshly cracked pepper compliments the corn and steak well. It is almost too pretty to mix all together but this dish is proof that something so lovely & delicious does not have to be difficult to make. I recommend trying this the next time you have leftover steak & rice that needs to be eaten. You will not regret treating yourself to such an umami lunch!
Thinly sliced sirloin steak or marinated short ribs
freshly ground black pepper
1 cup steamed jasmine rice
1/4 cup corn
1 tbsp oyster sauce
1 tsp gochujang chili flakes or paste
2 tbsp honey
1 tbsp water
2 tbsp soy sauce
2-3 scallions, chopped for garnish
1 small onion, sliced
1 tsp garlic, minced (optional)
2-3 tbsp. butter
Cook rice according to package directions. Melt 1 tbsp butter in a cast-iron skillet then sauté onions & garlic until caramelized. Move the onions to the middle of the pan & add the steak around it. Cook the steak until no longer pink.
Mix the oyster sauce, soy sauce, gochujang, honey, and water in a small bowl.
Pack the steamed rice in a bowl then flip on top of the onions in the middle of the pan. Pour the soy sauce mixture over the rice. Add the cracked pepper, corn, scallions, & 1-2 tbsp butter on top.
Mix all the ingredients together while still hot then serve immediately. Enjoy!