Description
This Honey Garlic Butter Steak and Rice Skillet is a savory and slightly sweet one-pan meal featuring tender steak bites cooked to perfection and combined with fluffy rice in a rich honey garlic butter sauce. Ready in just 35 minutes, this dish is perfect for an easy weeknight dinner that feels indulgent without the fuss.
Ingredients
Scale
Steak and Rice
- 1 lb steak (ribeye, sirloin, or your choice), cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 2 cups beef broth
- Salt and pepper to taste
Honey Garlic Butter Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon ground ginger
Garnish
- 1/4 cup chopped green onions
Instructions
- Cook the Steak: Heat olive oil in a large skillet over medium-high heat. Add the steak pieces, season with salt and pepper, and cook for 3-4 minutes until browned on all sides. Remove steak from skillet and set aside.
- Cook the Rice: In the same skillet, add the rice and beef broth. Stir to combine and bring to a simmer. Reduce heat to low, cover, and let the rice cook for 15-18 minutes, or until tender and the liquid is absorbed.
- Prepare the Sauce: While the rice cooks, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Finish the Sauce: Add honey, soy sauce, and ground ginger to the butter and garlic. Stir well and let simmer for 2-3 minutes to thicken slightly.
- Combine Steak and Sauce: Once rice is done, return the cooked steak to the skillet. Pour honey garlic butter sauce over steak and rice mixture. Stir gently to coat everything evenly.
- Garnish and Serve: Sprinkle chopped green onions on top and serve immediately for a warm, flavorful meal.
Notes
- Use any preferred cut of steak such as ribeye or sirloin for best flavor and tenderness.
- If you want to reduce sodium, use low-sodium soy sauce and beef broth.
- For a gluten-free meal, substitute soy sauce with tamari or coconut aminos.
- You can substitute long-grain white rice with jasmine or basmati rice for different aromas.
- Make sure to not cook the steak fully in the first step, as it will finish cooking when combined with the rice and sauce.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
