Hi! I'm Joanna, or Jo. Cooking is an avenue for me to celebrate culture, heritage, and the stories behind each recipe. I focus on nostalgic recipes that are easy to recreate and enjoy.
Joanna Chung
•
May 29, 2024
Dice your onion (1 small) and scallions (1–2 stalks), and mince your garlic (4 cloves), then set aside.
In a pot over low heat, add soy sauce (½ cup), garlic (4 cloves), sugar (1–2 tsp), and honey (2 tsp). Stir til sugar is dissolved and adjust to your taste.
Combine water (1 Tbsp) and cornstarch (1 Tbsp) to make a slurry. Add slurry to pot and mix til slightly thickened.
Optional but recommended: pour into a small blender and blend til it becomes a smooth sauce, then set aside.
On a pan over medium/medium low heat, add butter (2–3 Tbsp) and coat the pan with melted butter.
Add onions to your liking and stir fry til softened and slightly caramelized. With a spatula/spoon, move the onions to the outer ring of the pan.
Add a bowl of rice in the middle, thinly sliced beef around, and top it with corn, scallions, a piece of butter, soy garlic sauce, and lots of black pepper. (All to your liking)
Over medium heat, stir fry everything together and adjust seasonings or ingredients to taste/preference.
Once cooked, enjoy your freshly made pepper lunch rice!
