Description
A comforting one-pan meal of tender steak strips glazed in a honey-garlic sauce, served over savory rice.
Ingredients
Scale
- 1 lb (450 g) steak, cut into strips (sirloin, flank, or skirt steak)
- 1 cup uncooked long-grain white rice (185 g)
- 2 cups beef broth (480 ml)
- 1/4 cup honey (about 85 g)
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prep your ingredients: cut the steak into 1/2-inch strips, measure the rice and broth, mince the garlic, and have the honey, soy sauce, and mustard ready.
- Heat olive oil over medium-high heat until shimmering.
- Season steak strips with salt and pepper; add to the skillet in a single layer and sear for 3–4 minutes, flipping or stirring occasionally until browned. Remove the steak and set aside.
- Reduce heat to medium and add the butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
- Stir in honey, soy sauce, and Dijon mustard; bring to a gentle simmer and let meld for 30 seconds.
- Add the uncooked rice to the skillet, stirring to coat each grain in the sauce.
- Pour in beef broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 15 minutes until rice is tender.
- Return the seared steak to the skillet; gently fold to combine and heat through for an additional 2–3 minutes.
- Garnish with chopped fresh parsley before serving.
Notes
Avoid overcrowding the skillet when searing and use low-sodium soy sauce to reduce sodium content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 18g
- Sodium: 600-900mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 70mg