Pepper Lunch Sizzling Bistek
Krizell•Mar 14, 2025
A Filipino twist on the classic @pepperlunchrestaurants classic sizzling pepper rice. So yummy but also fun to eat!
Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Instructions
Make the Sauce
In a small bowl, combine the oyster sauce (1 ½ Tbsp), soy sauce (2 ½ Tbsp), calamansi or lemon juice (4 Tbsp), garlic (2 cloves), sinigang mix (¼ tsp) (if using), salt (1 tsp), and pepper (2 tsp). Mix well. Adjust seasoning to your preference.
If you have time, marinate half of the sauce with the beef for at least 15 minutes to enhance flavor. This is optional but recommended for a true bistek flavor.
Cook the Onions
In a large skillet, melt butter (1 Tbsp) over medium heat. Add the onion rings and cook, stirring occasionally, until they reach your desired level of tenderness (about 3-5 minutes).
Remove about a quarter of the onions to set aside for garnish. Push the remaining onions toward the center of the pan.
Cook the Beef and Corn
Mold the cooked rice using a small bowl and place it in the center of the skillet, atop the onions.
Arrange the thinly sliced brisket (½ lb) around the rice, leaving space for the corn. Add the corn kernels (1 ½ cups) to the pan.
Increase the heat to medium-high and cook the beef, stirring occasionally, until it is fully cooked (about 4-5 minutes).
Add Sauce and Finish Cooking
Pour the prepared sauce over the beef. Stir to coat, and cook for another 3-5 minutes, allowing the sauce to thicken slightly.
Garnish with the reserved onions and fresh scallions.
Serve
When ready to serve, add the remaining 1 tbsp butter on top of the rice, then increase the heat to medium-high.
Stir everything together to combine, allowing the butter to melt and coat the ingredients.
Top with Boy Bawang (if using) and additional scallions. Season with extra salt, pepper, and calamansi or lemon to taste. Serve hot and enjoy!
