Honey Garlic Butter Steak and Rice Skillet
This Honey Garlic Butter Steak and Rice Skillet is a quick and delicious one-pan meal that combines tender steak with flavorful rice, all bathed in a sweet and savory honey garlic sauce. It's perfect for a busy weeknight dinner.
Equipment
- 1 large skillet
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound beef steak (sirloin or ribeye), cut into bite-sized pieces
- 1 cup uncooked long-grain rice
- 2 cups beef broth
- 4 tablespoons unsalted butter
- ¼ cup honey
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds optional, for garnish
Instructions
- Heat 1 tablespoon of butter in a large skillet over medium-high heat. Once melted and bubbling, add the steak pieces in a single layer. Season with salt and black pepper. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked to your liking. Remove the steak and set aside.
- In the same skillet, add the remaining 3 tablespoons of butter. When melted, add minced garlic and cook for about 30 seconds or until fragrant.
- Stir in uncooked rice, ensuring it's well-coated with the garlic butter mixture. Cook for another 2 minutes, stirring frequently.
- Add beef broth, honey, and soy sauce to the skillet. Mix everything together and bring to a simmer.
- Reduce heat to low, cover the skillet, and let it cook for about 15 minutes or until rice is tender and liquid is absorbed. If needed, check for doneness and add more broth or water.
- Once rice is cooked, return the cooked steak to the skillet, stirring to combine all ingredients. Heat through for another 2 minutes.
- Remove from heat and garnish with sliced green onions and sesame seeds, if desired. Serve warm.
Notes
For added flavor, consider marinating the steak for an hour in a mixture of honey, soy sauce, and minced garlic before cooking. You can customize this dish by adding vegetables such as bell peppers or broccoli for a nutritious boost. This recipe can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat in the skillet or microwave before serving.