Ingredients
Method
Preparation
- Bring the beef broth to a boil in a medium pot. Add the uncooked rice, reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and all liquid is absorbed.
- While the rice cooks, heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Once butter bubbles, add the steak in a single layer. Cook for 2-3 minutes per side until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and melt it. Toss in the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey and soy sauce, mixing well.
- Add the cooked steak back into the skillet with the sauce and stir to coat. Gently fold in the cooked rice until every grain is coated.
- Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy!
Nutrition
Notes
You can replace the steak with chicken or tofu for different protein options. Timing is key to avoid overcooking the steak. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for a month.