For the Beef: – 1 lb thinly sliced beef (sirloin or ribeye) – Salt and black pepper to taste – 2 tablespoons vegetable oil For the Vegetables: – 1 cup sliced bell peppers – 1 cup sliced onions – 1 cup sliced mushrooms For the Sauce: – 3 tablespoons soy sauce – 2 tablespoons oyster sauce – 1 tablespoon mirin – 1 tablespoon butter For Serving: – Cooked rice
1. Preheat a cast-iron skillet or hot plate over medium-high heat until it is sizzling hot. 2. Season the thinly sliced beef with salt and black pepper.
3. Drizzle vegetable oil on the hot plate and quickly sear the beef slices until cooked to your liking. Remove and set aside. 4. In the same hot plate, add sliced bell peppers, onions, and mushrooms. Sauté until the vegetables are tender yet slightly crisp.
5. In a small bowl, mix soy sauce, oyster sauce, mirin, and butter. Pour the sauce over the cooked vegetables and stir to combine. 6. Return the seared beef to the hot plate, mixing it with the sautéed vegetables and sauce. 7. Serve the Pepper Lunch over a bed of cooked rice.