Cook the rice according to package directions.

Prepare the Brown Honey sauce by combining honey, soy sauce, and oyster sauce in a saucepan.

Bring the sauce to a boil, then reduce heat and simmer for 5 minutes. Set aside.

Combine cracked black pepper and garlic powder in a bowl.

Coat both sides of the steak with the black pepper mixture, pressing to adhere.

Heat butter in a wok or large frying pan over medium-high heat.

Add the steak to the pan and sear for 1 minute.

Add 2 tablespoons of the Brown Honey Sauce to the steak in the pan.

Remove the steak from the pan and set aside.

Add minced garlic and onion to the pan with the leftover drippings.

Sauté until fragrant.

Add cooked rice to the pan and mix well to coat with the drippings and aromatics.

Add 1 tablespoon of Brown Honey Sauce and corn kernels to the rice.

Add butter and stir until the rice is heated through and well combined.

Garnish the rice with chopped green onions.

Serve the steak and rice on a sizzling plate if available.

Use the remaining Brown Honey Sauce as a dipping sauce for the steak.