PEPPER LUNCH MEAL-Cast Iron Skillet Edition

I bet everyone has tried Pepper Lunch-style meals at some point. My first experience was at a food court in Orchard, Singapore, during my time studying abroad. The moment the dish arrived, I was hooked—the sizzling sound, the rich aroma—it was so satisfying. It reminded me of bò né, a Vietnamese-style steak breakfast.

My sister nudged me, "Quick! Stir it while it's still hot!" And of course, I added lots of black pepper—well, it is called Pepper Lunch, after all.

I remember they had different variations—salmon, curry sauce, even pasta—but I always stuck with the classic: beef with garlic soy sauce.

This dish isn’t hard to make at home. The ingredients are affordable, simple, and easy to find. Plus, it’s something everyone can enjoy! (Though personally, I always add extra pepper for my portion.)

The last time I made it, I used a regular ceramic pan. It turned out fine, but a cast iron skillet makes all the difference. The heat retention is better, and most importantly, the sizzling sound is just clearer, making the whole experience feel more authentic.

Ingredients (Serves 2-3):

• 200-250g beef (thinly sliced, suitable for hot pot)

• 150-200g shimeji mushrooms

• 1/2 can sweet corn

• 1/2 brown onion, sliced

• 1 bowl cooked rice

Sauce:

• 3 cloves garlic, minced and sautéed until fragrant

• 30ml Japanese soy sauce (adjust with water for desired saltiness)

• 10ml mirin

• 10ml sake

• 1 tablespoon sugar or honey

Instructions:

1. Sauté onions in a cast iron skillet.

2. Place a mound of cooked rice (use a bowl to shape it) in the center of the pan.

3. Add shimeji mushrooms and stir-fry until slightly softened.

4. Add the thinly sliced beef and cook until just done.

5. Once the beef and mushrooms are ready, add sweet corn, sauce, black pepper, scallions, and a small knob of unsalted butter.

6. Mix everything together while it's sizzling hot and enjoy!