Ingredients
For the Honey Garlic Steak Bites:
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 3 tablespoons honey
- 4 cloves garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 teaspoon fresh cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Creamy Parmesan Rice:
- 1½ cups long-grain white rice
- 3 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- ½ cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2-3 fresh thyme sprigs (optional)
Instructions
- Prepare the steak: Pat steak cubes completely dry with paper towels and season generously with black pepper. Let sit at room temperature for 10 minutes while you prepare other ingredients.
- Make the honey-garlic sauce: In a small bowl, whisk together honey, soy sauce, and 4 cloves of minced garlic until fully combined. Set aside.
- Start the rice: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 2 cloves minced garlic and sauté for 30-45 seconds until fragrant but not browned.
- Toast the rice: Add rice to the saucepan and stir constantly for 1-2 minutes until lightly toasted. This adds a subtle nutty flavor.
- Cook the rice: Pour in chicken broth and add thyme sprigs if using. Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 15-17 minutes without lifting the lid.
- Sear the steak bites: While rice cooks, heat olive oil in a large cast-iron skillet over high heat until shimmering. Add steak cubes in a single layer, working in batches to avoid overcrowding. Sear for 2 minutes per side until a golden-brown crust forms. Remove to a plate and repeat with remaining beef.
- Create the glaze: Reduce heat to medium. Add 1 tablespoon butter to the same pan, then pour in the honey-garlic sauce. Let it bubble and reduce for 1-2 minutes, scraping up the browned bits from the bottom of the pan.
- Coat the steak: Return all steak bites to the pan and toss until each piece is completely coated in the sticky glaze. Remove from heat.
- Finish the rice: Once rice has absorbed all liquid, remove from heat and discard thyme sprigs. Fluff with a fork, then gently fold in heavy cream and freshly grated Parmesan cheese until creamy. Season with salt and white pepper to taste.
- Plate and serve: Create a bed of Creamy Parmesan Rice on each plate. Top with Honey Garlic Steak Bites, drizzling any remaining sauce over the top. Garnish with freshly chopped parsley.
Notes
Substitutions:
- Steak: Use ribeye for extra richness, tenderloin for supreme tenderness, or flank steak sliced against the grain
- Gluten-free: Replace soy sauce with coconut aminos or tamari
- Dairy-free: Use coconut cream and nutritional yeast instead of heavy cream and Parmesan
- Lower carb: Serve over cauliflower rice instead of white rice
Tips for Success:
- Don’t skip drying the steak—moisture prevents proper searing and caramelization
- Use freshly grated Parmesan, not pre-grated, for the creamiest texture
- Cook steak in batches to maintain high pan temperature for optimal browning
- Never lift the rice lid during cooking to ensure fluffy, perfectly cooked grains
Storage:
- Refrigerate steak and rice separately in airtight containers for up to 3-4 days
- Freeze rice for up to 2 months; steak bites for up to 3 months
- Reheat rice with a splash of broth to restore creaminess
- Reheat steak gently in a skillet over medium-low heat to prevent toughness
Make-Ahead:
- Cube and season steak the night before; store covered in refrigerator
- Pre-measure sauce ingredients into a small container
- Cook rice ahead and add fresh Parmesan just before serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Searing
- Cuisine: American
- Diet: Gluten-containing, High-Protein