Beef Pepper Rice


300g beef tenderloin (thinly sliced)

2 servings cooked rice

¼ cup whole kernel corn

1 stalk spring onion (shredded)

20g unsalted butter

¼ tsp coarsely ground black pepper

Sauce: (mix well)

1 tbsp sugar

1 tbsp kikkoman soy sauce

1 tbsp mirin

Preparation Instructions:

  1. Heat up a large skillet with 20g unsalted butter. Once the butter melted. Invert the cooked rice at the centre of the skillet. Pour the sauce on top.
  2. Add beef tenderloin surrounded the rice and saute until no longer pink.
  3. Remove from heat. Place whole kernel corn on top of the rice.
  4. Sprinkle coarsely ground black pepper on top of the beef and garnish with shredded spring onion. Serve hot.

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