By VenusInLeo
Beef Steak Pepper Lunch Skillet
5 steps
Prep:10minCook:20min
A delicious beef steak and rice skillet dish, featuring tender sirloin, seasoned corn, and a savory pepper sauce. Perfect for a satisfying lunch.
Updated at: Mon, 29 Sep 2025 01:03:25 GMT
Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
61
High
Nutrition per serving
Calories798 kcal (40%)
Total Fat28.3 g (40%)
Carbs89.3 g (34%)
Sugars6.9 g (8%)
Protein44 g (88%)
Sodium1458.1 mg (73%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1.5 lbssirloin steak
or ribeye, thinly sliced

2 cupswhite rice
cooked, hot and fluffy

1 cupcorn kernels
fresh, or frozen

2 Tbspunsalted butter

3 stalksgreen onions
chopped

salt
to taste

black pepper
freshly cracked, to taste

¼ cupsoy sauce

2 Tbspoyster sauce

1 Tbspmirin
or honey

1 Tbsprice vinegar

1 Tbspsugar
or brown sugar

½ tspblack pepper

½ tspgarlic powder

1 tspcornstarch

1 Tbspwater
slurry for thickening
Instructions
Step 1
Make the Pepper Sauce: In a small saucepan, whisk together soy sauce, oyster sauce, mirin, vinegar, sugar, black pepper, and garlic powder. Simmer over medium heat. Stir in cornstarch slurry until thickened. Set aside.
Step 2
Cook the Steak: Season sliced steak lightly with salt and pepper. Sear in a hot skillet for 1-2 minutes per side until medium rare. Remove and set aside.
Step 3
Cook the Corn: In the same skillet, sauté corn with a little butter until lightly golden. Push to the side.
Step 4
Assemble the Skillet: Place hot rice in the center of the skillet, top with a pat of butter. Arrange steak slices neatly on one side and sautéed corn on the other. Sprinkle green onions over top.
Step 5
Add the Sauce: Drizzle pepper sauce generously over steak, rice, and corn. Serve.
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