Sizzling Black Pepper Steak - cooking recipe

Ingredients

Brown Honey Sauce
40 ml honey
40 ml soy sauce
40 ml oyster sauce
Steak
500 g steak, sukiyaki cut
1/4 teaspoon garlic powder
3 teaspoons cracked black pepper
2 tablespoons butter
Rice
cooked rice
2 garlic cloves, minced
1/2 small onion, minced
300 g corn kernels
1 tablespoon butter
green onion (to garnish)

Preparation

Cook the rice.
Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak.
Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick.
Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan.
Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions.
Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.