Sizzling Beef Pepper Rice

First, prepare the sauce. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sriracha, brown sugar, black pepper, minced garlic, and minced ginger.

Pour the sauce into a small saucepan over medium heat. In a separate small bowl, mix the cornstarch and water to create a slurry. Pour the slurry into the saucepan and whisk until the sauce thickens. Remove from heat and set aside.

In a non-stick skillet, heat vegetable oil over medium heat. Fry two eggs sunny-side up, ensuring the yolks remain runny. Season with a pinch of salt and pepper.

Heat two individual cast-iron skillets over high heat until they are very hot and smoking slightly.

Carefully add 1 tablespoon of butter to each hot skillet. Place 1 cup of cooked jasmine rice in a mound in the center of each skillet.

Arrange the thinly shaved ribeye around the rice in each skillet. Pour the prepared sauce over the steak and rice, allowing it to sizzle and cook.

Top the rice with the drained corn, chopped green onions, and a fried egg. Add another dab of butter (about 1 tablespoon) on top of the rice.

Finish with a generous amount of freshly ground black pepper. Serve immediately in the skillet, mixing everything together to finish cooking the steak and egg.