beef pepper lunch

I remember my first time having beef pepper lunch back at Super Pan, in the Richmond District of San Francisco. I got the classic beef pepper lunch with corn and all the fixings. I remember the sizzling sound of the hot plate making its way to our table, and the glossy sauce that was glazed over the meet and rice. I think it’s the perfect comfort meal, and can’t wait to enjoy it as we get deeper into fall and get into the colder months.

watch how I make it on my TikTok!

Here’s what I used

For the skillet
  • 1 Korean squash (diced)
  • 1 carrot (diced)
  • about 2 cups of sliced mushrooms
  • about a quarter of a yellow onion, sliced
  • 1 lb of thinly sliced beef
For the sauce
  • about 1/3 cup of king leek sliced (white part only)
  • 2 generous tbsps of minced garlic
  • a splash of mirin
  • 1/2 cup of soy sauce
  • 1/3 cup of water + 2 tbsps of corn starch (make a slurry)
  • 2 heaping tablespoons of honey
  • 1 tablespoon of oyster sauce
  • 2 tbsp of vegetable oil

Here’s what I did

Prep the skillet ingredients, heat up a cast iron skillet on medium high, we want it to smoke. Get your fan going, or open up a window if you have one lol.

While the pan’s getting hot, get a small to medium sized nonstick pan on the stove and get that to medium heat. Dress the pan with some oil, throwing in the garlic and king leek. Toss it around and wait for the onion to get translucent. Once you start to smell the garlic and onion (aka heaven), throw in the soy sauce and corn starch slurry. You’re going to want to keep an eye on this or it will clump on you. Mix this together slowly, and turn the heat down to a low. Dump in the honey and add your liking of oyster sauce. Taste to confirm, add more of whatever if you need. Turn the heat off and let cool.

Cast iron should be hot by now, throw in Korean squash, carrot, and mushrooms. Throw in some kosher salt and pepper and season to taste. Transfer to a hot plate to keep warm. Keep that cast iron on high, throw in the sliced onions, and lay down the unseasoned beef. We should be hearing the pan sizzle loudly, this is key, then we know the pan is hot enough to cook the beef. Once you see the beef start to slightly brown on the bottom, layer on the sauce all over the beef and throw on the veggies.

Top skillet with a big bowl of hot white rice and slab with an ungodly amount of butter for fun.


Published by lizkimchii

I'm a food fanatic and hope to connect with others that are passionate about it too. I love sharing recipes, cooking, and trying new things. I'm also obsessed with taking photos of food so I plan to use this as a medium to scrapbook all my eateries.

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