American 20 min

Garlic Butter Steak Rice Bowls

Name: Garlic Butter Steak Rice Bowls
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 1.5 lbs sirloin steak, cut into 1-inch cubes; 2 cups jasmine rice, cooked; 4 tablespoons unsalted butter; 6 cloves garlic, minced; 1 tablespoon Worcestershire sauce; 1 teaspoon smoked paprika; ½ teaspoon onion powder; Salt and black pepper to taste; 2 tablespoons olive oil; Fresh parsley, chopped, for garnish; 1 cup steamed green beans

high-proteinmeal-prepone-pan

Ingredientsfor 2

520

Cal

44g

Protein

40g

Carbs

20g

Fat

11.5 lbs sirloin steak, cut into 1-inch cubes
22 cups jasmine rice, cooked
34 tablespoons unsalted butter
46 cloves garlic, minced
51 tablespoon Worcestershire sauce
61 teaspoon smoked paprika
7½ teaspoon onion powder
8Salt and black pepper to taste
92 tablespoons olive oil
10Fresh parsley, chopped, for garnish
111 cup steamed green beans

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Instructions

1
Pat steak cubes completely dry with paper towels — moisture is the enemy of a good sear. Season aggressively with smoked paprika, onion powder, salt, and plenty of black pepper on all sides.
2
Heat olive oil in a cast-iron skillet over high heat until it begins to smoke lightly. Add steak cubes in a single layer without overcrowding — work in 2 batches if needed. Sear undisturbed for 2 minutes until a deep brown crust forms, then toss and sear another 1–2 minutes for medium (internal temp 135°F). Transfer to a plate to rest.
3
Reduce heat to medium. Add butter to the same skillet and let it melt and foam. Add minced garlic and cook 1–2 minutes, stirring constantly, until golden and fragrant — watch carefully as garlic burns quickly. Add Worcestershire sauce and stir to combine.
4
Return steak to the pan and toss to coat in the garlic butter. Divide rice and green beans among 4 bowls, top with steak bites, and spoon the pan sauce over everything. Garnish with fresh parsley.