Sizzling Black Pepper Steak

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)

Directions

1. 1

   Cook the rice.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.

7. 7

   Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.