Big Steak Pepper Rice

Wash and cook the rice. Thinly slice half the onion and 1 scallion, drain a can of sweet corn, and thinly slice 2 of your garlic cloves.

Fry the sliced garlic in neutral oil over medium heat until it just starts to show color, then remove and set aside. Keep the leftover oil in the pan.

Season your steak and sear in the same pan on each side for a few minutes until a crust is formed. Remove the steak before it reaches your desired doneness as you'll add it back into the pan again later. Set aside to rest.

Make the sauce by mixing the soy sauce, sake, oyster sauce, honey, and 1 grated clove of garlic in a small bowl.

Add the sliced onions to the pan and sauté in 1 tbsp butter until softened, then add a small bowlful of rice on top of the onions. Keep your heat low.

At this point your steak should be well rested. Slice it thinly and add it back in the pan next to the rice, followed by the cup of corn.

Add a 1 tbsp pat of butter on top of the rice, a generous amount of cracked black pepper, and a sprinkle of scallions. Then pour your sauce over top, and stir everything to evenly incorporate and finish cooking your steak.

Serve with additional scallions and the fried garlic chips on top.