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  • Jeeca Jeeca
  • - August 14, 2021
  • - 6:51 am

Vegan Sizzling Beef Pepper Rice – my take on Pepper Lunch!

📖 TABLE OF CONTENTS show
THIS VEGAN VERSION
THE “BEEF”
THE SWEET BROWN SAUCE
PEPPER, LOTS OF PEPPER!
HOW TO ENJOY YOUR BEEF PEPPER RICE
OTHER RECIPES YOU MIGHT LOVE:
Vegan Beef Pepper Rice (Pepper Lunch-Style!)
Equipment
Ingredients 1x2x3x
Pepper Rice
To Finish
Instructions
WATCH Video
Notes
‘MEAT’ STRIPS
NUTRITIONAL INFO
Sweet Brown Sauce
Ingredients 1x2x3x
Cornstarch Slurry
Instructions
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE:

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This Sizzling ‘Beef’ Pepper Rice is a vegan of the iconic Beef Pepper Rice from the fast food chain Pepper Lunch. This was one of my go-to meals whenever I’d go out with friends back in high school since fast food courts in malls here would usually have Pepper Lunch.

Sizzling cast iron pan with vegan beef, pepper rice, and sweet brown sauce

THIS VEGAN VERSION

This vegan version of beef pepper rice is made with omnipork strips for the “beef”, rice, corn, scallions, lots of pepper, and finished off with a homemade sweet brown sauce to bring it all together. This is a really easy yet  very hearty meal!

THE “BEEF”

I used Omnipork strips that are already seasoned so I no longer seasoned this when cooking. I just added some dark soy sauce to give them a nice brown caramel-like colour then sautéing.

SUBSTITUTES

You can opt to use soy curls, soy chunks, or other vegan meat alternative. Mushrooms work great too! You can check out my Mushroom Pepper Rice recipe here.

You can check out these substitutes (affiliate links):

  • Soy curls
  • Soy chunks
  • Vegan meat substitute

If using soy chunks/curls, rehydrate these by soaking the pieces in boiling hot water. Squeeze out the excess liquid. When cooking the soy chunks/curls, you can season these with some of the sweet brown sauce or even teriyaki sauce.

THE SWEET BROWN SAUCE

This sauce really brings everything together! I made some from scratch and it’s made with very simple ingredients.

PEPPER, LOTS OF PEPPER!

You can finish this off with lots more pepper, especially if want this dish really peppery!

HOW TO ENJOY YOUR BEEF PEPPER RICE

Mix everything and enjoy your rice while it’s hot! Feel free to add more sauce if you’d like.

Sizzling cast iron pan with vegan beef, pepper rice, and sweet brown sauce

OTHER RECIPES YOU MIGHT LOVE:

  • Japanese Chahan or Fried Rice
  • Tom Yum Fried Rice
  • Miso Butter Fried Rice
  • Kimchi Fried Rice
  • Clay Pot Rice

Vegan Beef Pepper Rice (Pepper Lunch-Style!)

5 from 1 vote
This Sizzling ‘Beef’ Pepper Rice is my vegan take of the iconic Beef Pepper Rice from the fast food chain Pepper Lunch. This vegan version is packed with vegan meat strips, rice, corn, scallions, lots of pepper, and finished off with a homemade sweet brown sauce to bring it all together!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Asian, East Asian, Japanese
Servings 1
Calories 309 kcal

Equipment

  • Sizzling plate OR
  • Cast iron pan (mine was around 9" in diameter)

Ingredients
  

Pepper Rice

  • 150 g vegan 'meat' strips , I used Omnipork Strips (see notes)
  • Vegan butter for cooking
  • 1 tsp dark soy sauce for colour (optional)
  • 1 1/2 cups cooked and cooled Japanese rice or short grain rice , leftover is the best
  • 1 tbsp vegan butter
  • 1/2-1 tsp ground black pepper add more or less depending on your desired taste
  • 1/4 cup cooked corn kernels
  • 1 tbsp chopped spring onion or onion leeks

To Finish

  • 3-4 tbsp sweet brown sauce recipe in the recipe card below, adjust to taste
  • More pepper

Instructions
 

  • Heat your cast iron pan or sizzling plate over high heat. Once it’s hot and smoking, lower to medium. Add in some vegan butter or oil. Add in the omni strips and then sauté until light brown. Add dark soy sauce, if using, for colour.
  • Once the strips are cooked to your liking, move them to the sides of the pan.
  • Add a bit more oil or butter on the centre of the pan.
  • Place the rice in the centre of the pan. You can pack the rice in a bowl and then flip the bowl over to create a dome shape.
  • Add the vegan butter over the rice followed with the pepper, corn kernels, and green onions. Drizzle a generous amount of the sweet brown sauce over the rice and mushrooms. Mix everything together until everything is well coated in the sauce and the butter has melted. Finish off with more pepper, if you like.
  • Enjoy immediately while still hot.

WATCH Video

Notes

‘MEAT’ STRIPS

You can opt to use soy curls, soy chunks, or other vegan meat alternative. Mushrooms work great too! You can check out my Mushroom Pepper Rice recipe here.
You can check out these substitutes (affiliate links):
  • Soy curls
  • Soy chunks
  • Vegan meat substitute
 
I used Omnipork strips that are already seasoned so I no longer seasoned this when cooking.
If using soy chunks/curls, use 30 g dry soy chunks/curls and then rehydrate these by soaking the pieces in boiling hot water. Squeeze out the excess liquid. When cooking the soy chunks/curls, you can season these with some of the sweet brown sauce or even teriyaki sauce.

NUTRITIONAL INFO

Calories: 309kcal | Carbohydrates: 13g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 520mg | Potassium: 34mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1075IU | Calcium: 145mg | Iron: 5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂
Pouring sweet brown sauce over Sizzling Mushroom Pepper Rice in a cast iron pan

Sweet Brown Sauce

5 from 4 votes
A sweet and savoury sauce perfect for the mushroom pepper rice and more!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Condiments, Sauces
Cuisine Asian, East Asian, Japanese
Servings 1 pepper rice serving
Calories 170 kcal

Ingredients
  

  • 2 tbsp maple syrup or other liquid sweetener
  • 2 tbsp soy sauce or tamari, if gluten-free
  • 1-2 tbsp water adjust depending on desired consitency
  • 1 tsp garlic powder

Cornstarch Slurry

  • 1 tbsp corn starch
  • 2 tbsp room temperature water

Instructions
 

  • Heat a small sauce pan over medium. Ad in 1 tbsp water, garlic powder, sweetener, and soy sauce. Stir and leave to simmer and come to boil over medium heat. Feel free to add more sweetener if you want it sweeter.
  • Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.
  • When the sauce has come to a boil, lower the heat to medium low and then stir-in the slurry. Give the sauce a good mix. It’ll slowly start to thicken. Turn off the heat. The sauce will continue to thicken as it cools. If you want a runnier sauce, feel free to add a bit more (around 1 tbsp more) water.
    You can also adjust the sauce depending on your desired taste.
  • Storage and making ahead: you can store this in the refrigerator until ready to use. It can thickened form some clumps when refrigeratred so you can simply reheat this quicklythe microwave and give it a good stir to dissolve any clumps from the starch.

NUTRITIONAL INFO

Serving: 1serving | Calories: 170kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2018mg | Potassium: 202mg | Fiber: 1g | Sugar: 25g | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

This Post Has 2 Comments

  1. Ss September 25, 2021 Reply

    5 stars
    I made this using soy chunks and added asparagus and bell peppers and it was a hit! I used a griddle pan on top of my gas range bc I did not have a cast iron pan. It worked fine. I also will have to make more brown sauce- the amounts on the recipe card was not enough for 4 servings- everyone wanted more for topping. This will go into our regular meal rotation for sure, thanks for the great recipe!

    1. Jeeca September 29, 2021 Reply

      Hi Ss! Yes you’ll need to double or even trips the sauce for 4 servings since the one in the card is just for 1-2 servings. Glad you enjoyed it ◡̈

5 from 1 vote

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I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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