Pepper Lunch
HB-10006 · Hand-built original · American
Thinly sliced steak cooked around a mound of jasmine rice in a hot skillet with a soy, oyster sauce and chili paste sauce, topped with corn and green onion.
AmericanMain course30 min2 servings444 kcalEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:2quantities adjust to match
Ingredients
- STEAK:
- 1 pound steak, thinly sliced
- 1/3 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1/2 to 1 tablespoon chili paste
- 1/4 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 teaspoons ginger paste
- 1 1/2 tablespoon brown sugar
- 1/2 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 to 3 tablespoons butter or oil
- FOR ASSEMBLY:
- 1/4 cup green onion, thinly sliced
- 1/4 cup yellow sweet corn
- cooked jasmine rice, according to taste
Method
- Simmer the soy sauce, oyster sauce, chili paste, black pepper, garlic, ginger paste, brown sugar and rice vinegar in a saucepan over medium-low heat.
- Stir the cornstarch and water together, add it to the pan and stir as the sauce thickens, then take it off the heat and set it aside in a bowl.
- Heat a tablespoon of the butter or oil in a skillet over medium-high heat. Mound a serving of cooked jasmine rice in the center and arrange a portion of the sliced steak around it.
- Drizzle sauce over the steak and cook for 5 to 7 minutes, until the steak is done to your liking and everything sizzles together.
- Scatter the corn and green onions over the top, finish with extra cracked black pepper and serve the skillet hot.
Prep: 20 min · Cook: 10 min · Total: 30 min
Nutrition (per serving, where published)
444 kcalCalories
53.9 gProtein
24.1 gCarbs
15.6 gFat
0.1 gSaturates
2.3 gFibre
10.3 gSugars
1731 mgSodium
148 mgCholesterol
1124 mgPotassium
56 mgCalcium
6.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data