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.
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!
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.
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):
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.
OTHER RECIPES YOU MIGHT LOVE:
Vegan Beef Pepper Rice (Pepper Lunch-Style!)
- Sizzling plate OR
- Cast iron pan (mine was around 9" in diameter)
- 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
- 3-4 tbsp sweet brown sauce recipe in the recipe card below, adjust to taste
- More pepper
- 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.
‘MEAT’ STRIPSYou 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): 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.
Sweet Brown Sauce
- 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
- 1 tbsp corn starch
- 2 tbsp room temperature water
- 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.
This Post Has 2 Comments
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!
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 ◡̈