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!

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Asian, East Asian, Japanese

Servings

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.

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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):

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

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