Description
A quick and flavorful garlic butter beef and rice dish featuring tender, marinated beef coated in a rich garlic butter sauce, served over fluffy rice. This recipe is perfect for a satisfying weeknight dinner.
Ingredients
- 1.5–2 lbs flank or sirloin steak, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1/2 tsp sugar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- Pinch red pepper flakes (optional)
- 6 tbsp unsalted butter, divided
- 6–8 cloves garlic, minced (for sauce)
- 1/4 cup low-sodium chicken or beef broth
- 1 tbsp fresh lemon juice
- 1 tbsp soy sauce
- 1 tsp brown sugar or honey
- 1/2 tsp dried oregano (optional)
- Salt and black pepper to taste
- 2 cups long-grain white rice
- 3.5 cups cold water
- 1/2 tsp salt
- Fresh chopped green onions or chives (for garnish)
- Toasted sesame seeds (for garnish)
- Extra sesame oil (optional, for garnish)
- Fried eggs (optional, for serving)
Instructions
- Thinly slice 1.5-2 lbs flank or sirloin steak against the grain to 1/4-inch thickness. In a bowl, combine 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, 1 tsp sesame oil, 1 tsp cornstarch, 1/2 tsp black pepper, 2 minced garlic cloves, 1 inch grated ginger, and optional pinch of red pepper flakes. Whisk well. Add sliced beef to marinade, toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
- Rinse 2 cups long-grain white rice under cold water until clear. In a heavy-bottomed pot, combine rinsed rice, 3.5 cups cold water, and 1/2 tsp salt. Bring to a rolling boil. Reduce heat to low, cover, and simmer for 15 minutes. Do not lift lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.
- In a small saucepan, melt 4 tbsp unsalted butter over medium-low heat. Add 6-8 minced garlic cloves; sauté 1-2 minutes until fragrant, being careful not to burn. Stir in 1/4 cup low-sodium chicken/beef broth, 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tsp brown sugar/honey, and optional 1/2 tsp dried oregano. Bring to a gentle simmer for 2-3 minutes, allowing flavors to meld. Season with salt and pepper to taste. Keep warm.
- Heat a large heavy-bottomed skillet or wok over high heat until smoking hot. Melt remaining 2 tbsp unsalted butter in the skillet. Add marinated beef in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 1-2 minutes per side until golden brown and cooked to desired doneness. Transfer seared beef to a plate, cover loosely to keep warm. Once all beef is seared, return it to the skillet. Pour the warm garlic butter sauce over the beef and toss to coat. Simmer for 30-60 seconds to combine flavors and heat through.
- Spoon cooked rice into serving bowls. Top generously with garlic butter beef and sauce. Optionally, add a fried egg, chopped green onions/chives, toasted sesame seeds, and a drizzle of extra sesame oil. Serve immediately.
Notes
- For best results, slice the beef thinly against the grain. Freezing the beef slightly for 15-20 minutes can make slicing easier.
- Rinsing the rice thoroughly removes excess starch, resulting in fluffier grains.
- Do not lift the lid while the rice is simmering or resting to ensure proper cooking.
- Be careful not to burn the garlic when making the sauce; low and slow is key.
- Cook the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
- A fried egg with a runny yolk is highly recommended for added richness.
- Prep Time: 30 Minutes
- Cook Time: 45 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving (approximate)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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