300g beef tenderloin (thinly sliced)
2 servings cooked rice
¼ cup whole kernel corn
1 stalk spring onion (shredded)
20g unsalted butter
¼ tsp coarsely ground black pepper
Sauce: (mix well)
1 tbsp sugar
1 tbsp kikkoman soy sauce
1 tbsp mirin
- Heat up a large skillet with 20g unsalted butter. Once the butter melted. Invert the cooked rice at the centre of the skillet. Pour the sauce on top.
- Add beef tenderloin surrounded the rice and saute until no longer pink.
- Remove from heat. Place whole kernel corn on top of the rice.
- Sprinkle coarsely ground black pepper on top of the beef and garnish with shredded spring onion. Serve hot.