Pepper Lunch




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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


1⁄4 cup green onion, thinly sliced

1⁄4 cup yellow sweet corn

cooked jasmine rice


To a saucepan over medium-low heat, add the soy sauce, oyster sauce, chili paste, black pepper, garlic, ginger, brown sugar, and rice vinegar. Mix together and bring to a simmer.

Combine the cornstarch with the water until dissolved and add it to the pan.

Mix as the sauce slowly starts to thicken.

Once it has the consistency of a sauce, take it off the heat and transfer it to a bowl.

To a skillet or large pan over medium-high heat, add a tablespoon of butter or oil. Add a serving of rice to the center. Add one portion of thinly sliced steak around the rice.

Drizzle as much or as little sauce over the steak, adding as much or as little as you’d like.

Cook for 5 to 7 minutes or until the steak is done to your liking.

Add the corn and green onions on top. Finish off with some more cracked black pepper on top to enjoy!





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