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Beef rice in rice cooker
Carmen Spillette

Dump and Cook Beef Pepper Rice in the Rice Cooker

5 from 7 votes
This rice cooker beef pepper rice is the easiest and most delicious rice cooker recipe you will ever make. You just need to layer rice, onion, beef, corn, and some sauces in the rice cooker, press the button, walk away, and you’ve just made the best rice cooker dish ever. There will never be leftovers for this. It is so good, you’ll love it. 
Cook Time 20 minutes
Total Time 20 minutes
Servings: 4
Course: Mains
Cuisine: Asian
Calories: 649

Ingredients
  

  • 2 cups jasmine rice rinsed
  • 1 ¾ cup water sub with broth for extra flavor
  • 12 oz thinly sliced beef shabu shabu beef, ribeye, or sirloin - the thinner the better
  • ½ cup frozen or canned corn kernels
  • ½ small white onion thinly sliced
  • Freshly cracked black pepper
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons cold butter
  • Sliced green onions for garnish

Equipment

Method
 

  1. Rinse the rice. Rinse your rice until the water runs clear, then place it in your rice cooker.
    2 cups jasmine rice
  2. Add the sliced onion, frozen corn, and the thinly sliced beef.
    ½ cup frozen or canned corn kernels, ½ small white onion, 12 oz thinly sliced beef
  3. Put soy sauce, dark soy sauce, oyster sauce, black pepper and cold butter at the top.
    Freshly cracked black pepper, 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon dark soy sauce, 1 teaspoon sesame oil, 2 tablespoons cold butter
  4. Add the water or broth.
    1 ¾ cup water
  5. Cover with a lid and press the button to cook.
  6. When it’s cooked, mix everything. Scoop into bowls and top with sliced green onions and sesame seeds. Serve immediately.
    Sliced green onions for garnish

Notes

  • Thin beef is everything. The thinner the beef, the better it cooks with the rice without getting tough. If you can only find regular sliced beef, cut it thin against the grain.
  • Do not skip the pepper. The name is Pepper Lunch for a reason. Be generous with freshly cracked black pepper. It’s the soul of this dish.
  • Don't stir before cooking. 

Nutrition

Calories: 649kcalCarbohydrates: 81gProtein: 24gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 75mgSodium: 1112mgPotassium: 433mgFiber: 2gSugar: 2gVitamin A: 226IUVitamin C: 2mgCalcium: 55mgIron: 3mg

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