Pepper Lunch

Ingredients

186 g		rice (Japanese short-grain or medium grain recommended)
2 clove		cloves garlic, minced
145 g		corn kernels
to taste		black pepper
227 g		steak, thinly sliced (sirloin, flank or ribeye)
1 clove		clove garlic, minced
2 tbsp	30 ml	oyster sauce
1 tbsp	15 ml	soy sauce
1 tbsp	15 ml	butter
for garnish		sliced green onions for garnishing (optional)

In a small bowl, combine the minced garlic, oyster sauce, and soy sauce. Mix well.
Add the thinly sliced steak to the bowl, ensuring all pieces are well-coated with the marinade. Allow the steak to marinate for at least 30 minutes.
Wash your rice thoroughly in cold water until the water runs clear. Strain the rice to remove excess water.
Place the washed rice in a rice cooker and add the same quantity of water as you normally would for cooking rice. Sprinkle the corn kernels evenly on top of the rice and water. Season with black pepper to taste.
Start the rice cooker. For me, I press the "Plain" button (this means I cook the rice as I normally would).
Once the rice is cooked, quickly open the rice cooker lid and place the marinated steak slices on top of the hot rice. Immediately close the lid to retain the steam.
Let the steak cook for 2-5 minutes, depending on the thickness of the slices and your preferred level of doneness. For me, 3 minutes works perfectly.
Open the lid, and serve the rice and steak mixture. Top each serving with 1/2 tablespoon of butter and garnish with green onions.