Another first attempt. It has been raining for almost entire day today. I thought this hot plate of sizzle pepper rice would be nice on a chilly evening.
I really like this Tefal 28cm frypan. It’s so versatile and I used it to cook so many things.
Garlic Soy Sauce
- 4 large cloves garlic, minced
- 3 tbsp soya sauce
- 1 tsp sugar or 1 tbsp honey
- ½ tsp black pepper ground
- 1/4 cup thickened slurry corn starch (1 tsp corn starch + 1/4 cup water)
Pork Pepper Rice (serves 2)
- 2 tbsp butter or canola oil
- 2 bowls cooked Japanese rice
- 1/4 cup corn (can use cooked fresh, frozen or even canned)
- 1/2 tsp pepper
- 2 tbsp spring onions, thinly sliced for garnish
- 300g thinly sliced of beef, pork belly, chicken, salmon or tuna belly (completely thawed and dry).
To make the garlic soy sauce:
- Add oil to a fry pan and sauté garlic until slightly brown, aromatic.
- Add soya sauce, sugar and pepper.
- Mix the corn starch and water together to make a slurry.
- Slowly add to soya mixture and cook until bubbly and thick. Set aside.
To make your Pepper Lunch Steak:
- Heat up fry pan.
- Add butter
3. Add 1 bowl of rice (per person) in the middle of the pan.
4. Put half of the garlic soy sauce on top of rice
5. Add corn, pepper and spring onions on top of rice.
6. Scatter meat around the rice
7. Top 1 tsp of salted butter on top of rice.
8. Pour balance half of the garlic soy sauce on meat.
If you prefer the meat more well done or even crispy, keep cooking for a few minutes (3-5 minutes) and turn over the meat.
Let the rice get a little crunchy on the bottom which is the best part/favourite for some people. Jaden likes it too.
Jaden came out from his shower and asked “Mommy, what did you cook? Smell so good”.
After dinner, Jaden said “Mommy, can you cook this often? It’s very nice”.