Homemade Beef Pepper Rice Teppanyaki-like Style

We have been visiting Pepper Lunch for their Beef Pepper Rice once too often. It's really yummy and pretty addictive!… I’m embarrassed to admit, it’s something like 2-4 times in a month in the last few months …sigh!... Max’s favourite (at the moment!)

So, Daddy decided to make Daddy’s Homemade Beef Pepper Rice, his own version! :-D

150-180g beef chuck tenderloin, sliced very thin

180g corn kernels, thawed

3 eggs

2 tsp sunflower oil

3-4 bowls of cooked rice

80g shredded cheddar cheese

Black pepper 

Spring onions (I forgot this!)

2-3 tbsp Soy Sauce with Garlic (Kikkoman), to taste

2-3 tbsp BBQ Sauce with Honey, to taste

2 tsp Black Pepper Sauce, to taste 

For 3 pax.

1.      Heat oil in a teppanyaki hot-plate (I didn’t have one, made do with a non-stick wok) till very hot. Should see smoke start rising from wok.

2.      Add in cooked rice, corn kernels, sliced beef, sauces. Cook the slices of beef till cooked.

3.      Stir with rice and corn kernels, then add in eggs, cheese. Stir.

4.      Add in black pepper (freshly milled) to taste.

5.      Add in spring onion (didn’t have any in the fridge) - test if need to adjust sauces to your liking.

6.      Dish up and serve hot.

We went shopping at Giant supermarket and after checking the sauces shelves, found something which may fit.

  

Chef Daddy... in action!

I didn’t have any hot plate, so we did it with just a non-stick wok on the ceramic cooktop (Teppanyaki style minus the hot-plate) :-D

Note : Slice the beef chuck tenderloin, choose one with nice marbling (We found it at Carrefour).  Slice them with a very sharp knife when it's semi-thawed, while it's still quite hard and you'll get very thin slices.

Cook rice much earlier, cool for a couple of hours before using here.

Sprinkle with freshly-milled black pepper, (I used Sarawak's) to give the Beef Pepper Rice a 'kick'.

Enjoy! 

Happy Malaysia Day and have a good long weekend.