Prepare the Sauce:
In a small bowl, whisk together soy sauce, oyster sauce, mirin, garlic, honey, black pepper, and water until well combined. Set aside.

Heat the Skillet:
Place a cast iron skillet or a heavy pan over medium-high heat until it’s smoking hot. This replicates the sizzling plate effect of Pepper Lunch.

Assemble the Dish:
Add 1 tbsp of butter to the center of the hot skillet. Quickly place the cooked rice around the butter, leaving a space in the middle for the beef. Arrange the thinly sliced beef in the center and sprinkle corn and green onions on top of the rice.

Sizzle and Cook:
Drizzle the pepper sauce evenly over the beef and rice. Season generously with freshly ground black pepper. Let the beef sizzle and sear without stirring for about 1–2 minutes to develop a slight crust.

Stir and Combine:
Using a spatula, stir the beef, rice, and vegetables together on the hot skillet until the beef is fully cooked (about 3–4 minutes). Add more butter if desired for extra richness.

Serve:
Serve the dish sizzling hot straight from the skillet, with optional fried garlic or a freshly cracked egg if desired.