Prepare the onions by cutting it in half, then slicing it across, so it looks like the shape of a rainbow.
In a large pan, sautee the corn beef, breaking it down into small pieces. If the corn beef is on the drier side (less fat), add some olive oil in the beginning. I usually use level 5 on the stove for this sauteeing.
Gather all the cornbeef into the middle of the pan and layer the onions over the cornbeef...like a mound.
Add sugar, pour shoyu, and sprinkle with pepper.
Lower heat to 2 or low, and cover for about ten minutes. Check to see when the onions turn translucent.
Mix everything together and serve on warm sticky rice.