Beef Pepper Rice
Equipment
Ingredients
Leftover Pesto
leftover greens (blanched)
150 g
olive oil
45 ml
Beef Pepper Rice
thinly sliced beef (thinly sliced)
450 g
onion (julienne)
80 g
corn
75 g
butter
28 g
Beef Pepper Rice Sauce
honey
42 g
oyster sauce
15 ml
soy sauce
15 ml
sake
15 ml
mirin
15 ml
black pepper (ground)
18 g
Instructions
Prepare leftover pesto
Blanch leftover greens for 15-30 seconds depending on their fragility. Blend with chosen seasonings and emulsify with olive oil.
Make beef pepper rice sauce
Combine honey, oyster sauce, soy sauce, sake, mirin, and ground black pepper in a bowl to create the signature sauce.
Prepare vegetables and beef
Thinly slice beef if not pre-sliced, julienne onion, and measure corn.
Cook beef pepper rice
Heat a hot cast iron plate or pan, add beef, onion, corn, and butter. Pour sauce over and cook until beef is just cooked through.
Garnish and serve
Garnish with thinly sliced green onion whites, fried garlic chips, and pickled Thai chilies. Serve immediately on hot plate.
Original recipe
Storage
Best eaten fresh. Sauce can be made ahead and stored separately.
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