How to Cook Sizzling Steak: Pepper Lunch Style

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There’s something magical about hearing your food sizzle as it hits the hot plate. That’s the signature charm of Pepper Lunch—an insanely popular DIY meal experience where steak, rice, corn, and sauce come together sizzling hot right at your table.

When I first tried it, I knew I had to figure out how to make it at home. And guess what? You don’t need a restaurant-grade iron plate to pull it off. You just need the right ingredients, a hot pan, and a few easy steps.

This recipe is for anyone who craves that juicy, smoky flavor of sizzling steak mixed with rice, buttery corn, and umami-packed sauce—but wants to enjoy it without leaving the house.

What Is a Pepper Lunch Steak Plate?

Pepper Lunch-style steak is a fast-cooking Japanese dish that’s typically served on a hot cast iron plate. It includes:

• Thin slices of steak: Usually ribeye or sirloin, quick-cooked on the plate

• Steamed rice: Placed in the center to soak up flavor

• Sweet corn: Often layered on top or on the side

• Green onions: For garnish and a bit of crunch

• Butter: Melts into the rice and steak for rich flavor

• Garlic soy sauce & honey brown sauce: Classic sauces that bring everything together

If you don’t have a hot plate, a heavy cast-iron skillet or non-stick pan works great too.

Ingredients You’ll Need

Here’s everything I use when making this at home:

Main Ingredients:

• 250g (about 1/2 lb) thinly sliced steak (sirloin, ribeye, or flank)

• 2 cups cooked white rice (fresh or day-old)

• 1/2 cup canned or frozen corn kernels

• 1 tablespoon butter

• 2 green onions, finely chopped

• Salt and black pepper to taste

Garlic Soy Sauce:

• 2 tbsp soy sauce

• 1 tbsp water

• 1 tsp minced garlic

• 1 tsp sugar

Honey Brown Sauce (Optional but recommended):

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp honey

• 1 tsp rice vinegar

Tip: If slicing your own steak, partially freeze it for 20–30 minutes first. This makes it easier to cut into thin strips.

Why It Sizzles: What Makes This Dish Special

What makes this dish exciting isn’t just the flavor—it’s the sizzle. That’s what caught my attention the first time I tried it. The steak cooks right in front of you, and the rice gets those golden, toasty bits underneath. It’s quick, satisfying, and honestly kind of fun.

Here’s what stands out:

• Fast cooking: Thin-sliced beef means it cooks in under a minute.

• DIY dining: You stir, mix, and season it exactly how you like.

• Texture game: Crispy rice at the bottom, tender beef on top.

If you’re not using a commercial-grade iron plate, a preheated cast iron pan gets the job done just fine. Just make sure it’s really hot before adding your ingredients.

What You’ll Need to Cook It Right

To get that authentic Pepper Lunch feel at home, use this setup:

• Cast iron skillet or griddle pan – preheated until it’s nearly smoking.

• Tongs or a wide spatula – to toss and mix the ingredients quickly.

• Mixing bowl – for preparing your butter sauce in advance.

• Serving board or heat-safe mat – for placing your hot pan directly on the table.

Optional but nice to have:

• A rice mold or small bowl to shape the rice in the center of the pan.

• Heat-resistant gloves or a thick towel to handle the skillet safely.

Step-by-Step: How I Cook My Sizzling Pepper Steak Plate

This is the fun part. The trick is prepping everything ahead—because once the pan is hot, things move fast.

Step 1: Preheat the Pan

Place your cast iron pan over high heat. Let it heat for 5–7 minutes until it’s very hot—just shy of smoking. You want that steak to sizzle the second it touches the pan.

Tip: Don’t skip this step. A lukewarm pan means no sizzle, no crisp, and no fun.

Step 2: Place Your Rice

Scoop the warm cooked rice into the center of the hot skillet. Shape it into a mound using a bowl or rice mold if you want that classic look.

Step 3: Arrange the Steak

Place the thinly sliced beef around the rice in a ring. Spread it out so it touches the hot surface and cooks evenly.

Step 4: Add the Corn and Sauce

Top the rice mound with corn, a small square of garlic butter, and pour over your homemade sweet soy sauce (or the bottled version). You can also drizzle extra around the steak if you like more sauce.

Step 5: Sizzle and Stir

Let everything cook undisturbed for 30–60 seconds to get those nice browning marks. Then, using a spatula or chopsticks, quickly stir the beef and rice together. Keep mixing until the beef is cooked through and the rice gets a little crispy on the bottom.

Step 6: Finish with Green Onions

Sprinkle chopped scallions or green onions on top. Serve the skillet directly on a trivet or heatproof surface at the table while it’s still hot and sizzling.

Variations I’ve Tried (and Loved)

• With pork: Use thin pork belly slices instead of beef for a richer version.

• Spicy version: Add chili oil or crushed red pepper flakes to the butter.

• Cheese lover’s twist: Add shredded cheese at the end and let it melt over everything.

• Garlic rice: Stir some sautéed garlic into the rice for extra flavor.

Prep Time, Cook Time, and Nutritional Info

To make things easy, here’s a quick reference table:

This dish is balanced and satisfying—protein-packed with a good mix of fats and carbs. You can adjust the portion size based on your needs.

Storage and Reheating

If you end up with leftovers (which rarely happens in my kitchen), here’s what I do:

How to Store

• Transfer to an airtight container once it cools slightly.

• Store in the fridge for up to 3 days.

• Don’t freeze—it messes with the texture of the rice and steak.

How to Reheat

• Best method: Reheat in a non-stick pan or skillet over medium heat. Add a splash of water to prevent sticking and cover for a few minutes.

• Microwave: Not ideal, but works. Heat in short bursts and stir in between for even warming.

If you want that fresh sizzle again, reheating in a hot pan is the closest you’ll get.

Final Thoughts

Making your own sizzling steak and pepper lunch at home is way easier than you’d think. I’ve found that using a hot cast iron plate gives it that authentic sizzle and helps lock in flavor. The pepper butter really ties everything together—it’s that one thing that makes this dish more than just steak and rice.

This meal is perfect when you want something hearty, fast, and satisfying. Whether it’s a lazy lunch, a quick dinner, or something fun to impress guests with, this recipe always hits the spot.

Feel free to experiment with pork or chicken if steak’s not on the menu. Add some mushrooms or even a fried egg—once you master the base, it’s a flexible go-to meal.

Sizzling Steak and Pepper Lunch

This sizzling steak and pepper rice is inspired by the popular Pepper Lunch dish. Thinly sliced ribeye steak, buttery black pepper sauce, corn, rice, and scallions all come together on a hot plate—quick, satisfying, and full of flavor.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 people

Course: Dinner, Lunch, One-pan Meal

Cuisine: Asian Fusion, Japanese-style

Calories: 620

Ingredients Method Notes

Ingredients

  

• 300 g ribeye steak very thinly sliced
• 2 cups cooked jasmine rice preferably a day old
• ½ cup canned sweet corn
• 2 tablespoons chopped green onions
• Salt and black pepper to taste

Pepper Butter Sauce:

• 2 tablespoons softened unsalted butter
• 1 teaspoon freshly ground black pepper
• 1 teaspoon light soy sauce
• ½ teaspoon garlic powder

Method

 

Make the Pepper Butter

1. In a small bowl, mix the butter, black pepper, soy sauce, and garlic powder until smooth. Set aside.

Prepare the Plate or Skillet

1. Heat a cast iron plate or a thick skillet on medium-high until very hot. You want it almost smoking.

Build the Plate

1. Put the hot cooked rice in the center of the plate. Surround it with slices of raw ribeye, corn, and chopped green onions.

Top with Butter

1. Add the pepper butter mix right on top of the rice.

Let it Sizzle

1. Once it hits the plate, everything should start sizzling. Stir everything together using tongs or chopsticks. Let the steak cook on the hot surface for 2–3 minutes or until just cooked through.

Serve Right Away

1. Enjoy while it’s still sizzling and hot!

Notes

• The thinner the steak slices, the faster and better they cook on the plate. Ask your butcher to slice the ribeye thinly if you don't have a sharp knife.
• Use jasmine or short-grain rice for the best texture—day-old rice works best to avoid sogginess.
• A heavy cast iron pan is the best alternative if you don’t have a sizzle plate.
• Add a raw egg on top just before serving for a classic Pepper Lunch look.

FAQ

What cut of beef works best for this recipe?
Thinly sliced ribeye is ideal, but sirloin or flank steak also works great.

Do I need a cast iron plate?
No, but it helps create the signature sizzle. A regular hot pan or skillet can still do the job.

Can I use other proteins?
Yes. Thinly sliced chicken breast or pork loin works just fine—just adjust cooking time as needed.

What kind of rice should I use?
I prefer day-old jasmine or medium-grain rice. Cold rice gives better texture and prevents it from getting mushy.

Is this recipe spicy?
Not really. The black pepper gives it a kick, but it’s more savory than spicy. Adjust to taste.

Can I prep this ahead?
Yes. Cook the rice and make the pepper butter ahead of time. Slice your beef in advance, and it’ll come together in under 10 minutes.