Beef Steak Pepper Lunch Skillet

Name: Beef Steak Pepper Lunch Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Chinese
Ingredients: 1 1/2 lbs sirloin or ribeye steak, thinly sliced; 2 cups cooked white rice (hot and fluffy); 1 cup corn kernels (fresh or frozen); 2 tbsp unsalted butter; 3 stalks green onions, chopped; Salt and freshly cracked black pepper to taste; 1/4 cup soy sauce; 2 tbsp oyster sauce; 1 tbsp mirin (or honey); 1 tbsp rice vinegar; 1 tbsp sugar (or brown sugar); 1/2 tsp black pepper; 1/2 tsp garlic powder; 1 tsp cornstarch + 1 tbsp water (slurry for thickening)

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

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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

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.