Description
Tender steak strips, buttery garlic rice, honey, soy sauce, and beef broth come together in one skillet for a satisfying 30-minute dinner.
Ingredients
Scale
- 1 pound sirloin steak, cut into thin strips
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1/4 cup honey
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon Dijon mustard
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium beef broth
- 2 tablespoons chopped fresh parsley
- Sliced green onions or red pepper flakes for serving, optional
Instructions
- Pat the steak dry, slice it against the grain into 1/2-inch strips, and season it with 1/2 teaspoon salt and the black pepper.
- Rinse the rice under cool water until the water runs mostly clear, then drain it well.
- Heat the olive oil in a large, deep skillet over medium-high heat.
- Add the steak in a single layer and sear for 3 to 4 minutes, turning once, until browned outside but still slightly pink inside.
- Transfer the steak to a plate.
- Reduce the heat to medium, add the butter, and cook the minced garlic for about 30 seconds.
- Stir in the honey, soy sauce, and Dijon mustard until the sauce begins to bubble gently.
- Add the drained rice and stir for 1 minute to coat the grains.
- Pour in the beef broth and add the remaining salt.
- Bring the mixture to a boil, reduce the heat to low, cover the skillet, and simmer for 15 minutes without lifting the lid.
- Return the steak and any accumulated juices to the skillet.
- Stir gently, cover, and cook for another 2 to 3 minutes.
- Remove the skillet from the heat and let it rest for 5 minutes.
- Fluff the rice, garnish with parsley, and serve warm.
Notes
- Cut the steak against the grain for a more tender texture.
- Sear the steak in batches when necessary so the pieces brown instead of steam.
- Use a skillet with a tight-fitting lid to keep enough steam around the rice.
- Do not lift the lid while the rice cooks.
- Use low-sodium soy sauce and broth so you can control the salt level.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze cooled portions for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 plate, approximately 400 grams
- Calories: 590
- Sugar: 18
- Sodium: 810
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 63
- Fiber: 2
- Protein: 34
- Cholesterol: 75