Ingredients
- 200g thinly sliced beef rib eye or top blade
- 2 tbsp butter, divided
- 1/2 yellow onion, thinly sliced
- 2 cups cooked jasmine rice
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp rice vinegar
- 1 tsp honey
- 1/2 tsp black pepper
- 1/2 cup yellow corn (frozen or canned)
- 2 tbsp green onions, thinly sliced
- Freshly cracked black pepper for garnish
Instructions
- In a bowl, mix garlic, soy sauce, oyster sauce, rice vinegar, honey, and black pepper to create the sauce.
- Heat a skillet over medium-high heat and melt 1 tablespoon of butter.
- Sauté the sliced onions until golden and caramelized, about 3–4 minutes.
- Push the onions to the center of the pan and place the cooked rice in a mound on top.
- Arrange the beef slices around the rice, allowing them to sear directly on the pan.
- Pour the prepared sauce over the beef and rice.
- Add the corn, green onions, remaining butter, and freshly cracked black pepper.
- Mix everything together until the beef is just cooked and the flavors are well combined.
- Serve immediately while hot and sizzling.
Notes
- Swap beef with chicken, shrimp, or tofu for variation.
- Top with a fried egg, mozzarella, or kimchi for extra flavor.
- Add chili oil or red pepper flakes for spice.
- Store leftovers in an airtight container for up to 5 days.
- Reheat in a hot pan or microwave with a splash of water.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Japanese
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
