Rinse the rice and soak it in water.

Stand the corn upright and cut off the kernels using a knife.

In a pot, combine rice, 350ml water, corn kernels, corn cob, and a pinch of salt. Cook on high heat until boiling, then reduce to low heat and simmer for 7–8 minutes. Turn off the heat and let it rest for 5 minutes.

While the rice cooks, mix beef slices with cooking wine, soy sauce, syrup, minced garlic, and pepper in a bowl.

Heat a pan and stir-fry the marinated beef slices.

Remove the corn cob from the cooked rice and mix in 1 tbsp of butter.