Step 1

Start by thinly slicing the ribeye steak. Pro tip: freeze the steak for 30 minutes prior, it makes it easier to cut the steak into thin strips.

Step 2

Slice the onion into thin strips and set aside.

Step 3

Ensure that the rice is day-old; this helps achieve the perfect texture.

Step 4

In a small bowl, whisk together the soy sauce, oyster sauce, honey, sesame oil, and black pepper.

Step 5

Heat a large skillet or wok over medium-high heat. Add a splash of oil and toss in the sliced onions. Sauté until they become translucent and slightly caramelized.

Step 6

Add the garlic and saute for 1 minute. Move the onions to one side.

Step 7

Next, add the frozen corn, on the other side. Make room for the rice and the beef ribeye.

Step 8

Add the beef and sear for 3 minutes (do not touch) until the bottom has a nice crust.

Step 9

Add the 1 cup of rice, then the 2 tbsp of cold butter.

Step 10

Drizzle the Beef Pepper Sauce all over.

Step 11

Mix everything together.

Step 12

Garnish with green onions and enjoy!