Pepper Lunch

Directions

Amakuchi (Sweet Honey-Soy Sauce):

1/4 cup low-sodium soy sauce

1/4 cup honey or maple syrup

2 tbsp minced onion

1 clove garlic, minced

1 tsp cornstarch with 2 tbsp water

Heat a small pan over medium heat. Sauté the onions and garlic in a bit of oil until soft. Add soy sauce and honey. Stir well. Then add the cornstarch mixture. Let it bubble for a few minutes until thick.

Karakuchi (Garlic-Pepper Soy Sauce):

1/2 cup low-sodium soy sauce

2 tbsp minced garlic

1-2 tsp ground black pepper

1 tsp cornstarch with 2 tbsp water

Heat the sauce gently with garlic over low heat. Stir in black pepper. Add the cornstarch mixture. Let it cook briefly until it thickens. You can also blend these sauces for a smoother texture.

Meal:

Preparation (5 Minutes)

If using day-old rice, let it come to room temperature.

Thinly slice the beef after a brief freeze.

Set out your corn, green onions, and butter.

Prepare your chosen sauce as described.

Cooking (10 Minutes)

Preheat your cast iron skillet on medium-high heat.

Add a small dab of oil or butter.

Pack rice tightly in the center of the pan.

Arrange beef slices around the rice.

Drizzle a little butter on top of the rice.

Scatter corn evenly over the rice.

Pour your sauce over the beef and rice.

Let the ingredients sizzle for 1-2 minutes.

Use chopsticks or a spatula to mix gently.

Cook until beef reaches your desired doneness (about 2-3 minutes).