BEEF PEPPER RICE

Ingredients:

1	tsp	cooking oil
5	cups	hot cooked rice
1/2	kg	MONTEREY BEEF SUKIYAKI CUT
1/4	cup	MAGNOLIA GOLD BUTTER SALTED, cubed
1/2	cup	canned whole corn kernels, drained
2	tsp	freshly cracked peppercorns
1 (25 g)	stalk	green onion, chopped

Sauce:

1/4	cup	light soy sauce or premium soy sauce
1/2 (60 g)	pc	onion, chopped
3	cloves	garlic, minced
1/4	cup	honey
1	tbsp	cornstarch, dissolved in 1/2 cup water

Procedure:

Combine all sauce ingredients in a saucepan and simmer for 2-3 minutes, stirring continuously, until thick. Cool and set aside.
Heat two large cast iron pans, sizzling plates, or a large frying pan. Heat oil.
Place rice in the center of the pan. Arrange beef around the rice. Put butter on top of the rice and beef. Top rice with corn, pepper, and chopped green onions. Repeat if using 2 pans.
Pour sauce just before serving.

Makes 6 servings.

(Yield: 3 cups meat mixture/1/2 cup per serving)

Tip/s:

Add mushrooms to extend dish.
Use a blender for a smoother sauce consistency.

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