1. Prepare the rice: If you haven’t already, cook 2 cups of white rice using your preferred method (stovetop, rice cooker, etc.). Set aside and keep warm.

2. Slice the beef: Thinly slice the beef against the grain into strips about 1/4 inch thick. Season with a pinch of salt and pepper.

3. Heat the skillet: Preheat a large skillet or wok over medium-high heat. Once the skillet is hot, add 1 tablespoon of butter and let it melt.

4. Cook the beef: Add the sliced beef to the hot skillet in a single layer. Let it sear for 1-2 minutes without stirring, then flip the beef and cook for another 1-2 minutes until browned. Remove the beef from the pan and set aside.

5. Sauté garlic: In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, making sure not to burn the garlic.

6. Add the rice: Add the warm cooked rice to the skillet, stirring to mix with the garlic. Let the rice sizzle in the skillet for 1-2 minutes, absorbing the garlic flavor.

7. Combine beef and rice: Return the cooked beef to the skillet, and toss everything together. Add the soy sauce, sesame oil (if using), and freshly cracked black pepper to taste. Stir well to coat the beef and rice in the flavorful seasoning.

8. Finish with butter: Add another tablespoon of butter to the skillet and stir to melt, ensuring the rice and beef are coated with a rich, buttery flavor.

Serve: Transfer the Beef Pepper Lunch Rice to plates or serve directly on sizzling hot plates. Garnish with chopped green onions and sesame seeds, if desired. Serve immediately.