Ingredients:

  • 1 lb thinly sliced beef sirloin
  • 2 tbsp soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp granulated sugar
  • 1 tsp coarsely ground black pepper
  • 1 tsp minced ginger
  • 2 cloves minced garlic
  • 2 cups short-grain white rice
  • 2 cups water
  • 2 tbsp unsalted butter
  • 1/2 cup frozen corn kernels
  • 1/2 small white onion, thinly sliced

Instructions:

  1. In a medium bowl, combine the soy sauce, dark soy sauce, oyster sauce, sugar, black pepper, ginger, and garlic. Add the thinly sliced beef and massage the marinade into the meat. Let it marinate for 15–30 minutes.
  2. Add the rinsed short-grain white rice and water to the rice cooker pot.
  3. Arrange the thinly sliced white onion and frozen corn kernels in an even layer over the rice.
  4. Place the marinated beef on top of the vegetables, spreading it evenly to avoid clumping.
  5. Place cubed unsalted butter on top of the beef.
  6. Close the lid and start the 'White Rice' or 'Standard' cooking cycle.
  7. Once the cycle completes, let the pot sit on the 'Keep Warm' setting for 5 minutes to finish cooking the beef via residual heat.
  8. Open the lid and use a wooden spoon to gently fold the beef, butter, and vegetables into the rice until evenly coated in the glaze.