Top the rice with the butter (the more butter the more rich and decadent the dish) and then add the corn and green onions on top. Add the Beef Pepper Rice sauce to the skillet and then mix everything together until well combined. Evenly spread the rice on the skillet and let sit for a couple of minutes to form some char on the rice and steak.Stir fry for 1-2 minutes, or until just browned all over. Remove the beef from the wok and set aside. Add the peppers to the wok and stir fry for 1-2 minutes, then add the oyster sauce, dark soy
Add the minced garlic, shallot, ginger along with the hard vegetables if you have any (such as celery, carrot, snow peas, broccoli). Stir over medium low heat for a few minutes or until the aromatics are slightly golden and the hard vegetables is a bit soft. Turn the heat to high and toss in the seasoned Udon noodles.
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