Prep the steak and onion per the instructions above.

Make the marinade: Mix the marinade ingredients in a bowl big enough to hold the beef. Add the beef and mix well. Use your hands to massage everything together. Set aside for 30 minutes, or longer if desired.

Make the rice: Cook the rice according to the directions on the package.

Heat a large skillet or non-stick pan over medium-high heat.

Remove the beef from the marinade, reserving the marinade.

Strain the marinade into a saucepan over medium heat and bring to a simmer. Slowly stir the dissolved cornstarch into the marinade a little at a time (you may not need it all) until the marinade thickens to a smooth consistency then remove and set aside.

Add the oil to the heated skillet or pan and sauté the onions for 2- 3 minutes. Your pan should be hot enough so that the meat sizzles as it touches the pan. Add the beef (in batches if needed) and pan-fry/stir-fry the meat until slightly brown on both sides. Don't put too much meat into the pan or you will end up with a lot of the meat juice leaking out.

Pour the thickened marinade into the pan with the beef and set aside until you are ready to serve.

Make the rangoon: In a bowl, combine cream cheese, crabmeat, scallions, garlic powder, Worcestershire sauce, soy sauce, and sesame oil. Mix well.

Fry the Rangoon: Preheat 1 inch of oil in a skillet to 325°F (162°C) over medium heat.

Finish the rice: Once tender, season with salt and pepper to taste. Cover with a lid to keep warm until serving.

To the bowl of a blender, add the milk, matcha powder, and honey. Blend for 30 seconds to 1 minute or until the matcha is lump-free. Pour into glasses of ice.

Portion the beef and rice. Enjoy with kimchi, crab rangoon and iced matcha latte