Pepper Lunch Recipes
PEPPER LUNCH RECIPE
If you've been to a food court in Asia or are lucky enough to be living near one of their rare location in the states, this dish should evoke memories of delicious sizzling beef mixed an egg - a perfect protein packed treat! Personally, I grew up near one location and may or may not have snuck out of class to go grab a bite of this. I recreated this recipe while being mindful about calories by carefully portioning the various ingredients that make it come together -- and it was just as delicious as I remembered it to be!
Provided by fitsianfoodlife
Categories Main Course
Number Of Ingredients 18
Steps:
- Start by cooking Udon noodles and corn separately and set aside.
- Mince garlic, and in a small saucepan, mix together the sauce ingredients. Turn the heat up to medium or high until the sauce begins to boil, then turn the heat down to low until it is at a soft simmer. Let simmer for a few minutes, then turn off heat.
- Spray a cast iron bowl or pan with cooking spray, then sauté minced garlic and onion until soft.
- Next, add in the cooked udon noodles, add the corn on top, and add the small quarter tablespoon of butter on top. Also add the curry powder if you choose to do so.
- Arrange the raw beef pieces around the noodles, and crack in the egg. Remove and pour the sauce and pepper on the beef and let the residual heat from the cast iron cook the meat. This is the way Pepper Lunch traditionally serves the dish, but you can also opt to finish cooking the meat on the stove if desired.
- Top with scallions and bonito flakes and indulge in your delicious meal!
Nutrition Facts : Calories 500 kcal, ServingSize 1 serving
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- Make the garlic soy sauce (Karakuchi). In a small pan add your oil and then add your garlic and just sauté until slightly aromatic then add the tamari (soy sauce) and pepper. Mix the cornstarch and water together to make a slurry and then slowly add to karakuchi sauce and cook until boils and slightly thickens. Set aside.
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