Instructions
Step 1. Cook the jasmine rice according to package directions and keep warm.
Step 2. Season the steak cubes with salt, black pepper, and paprika.
Step 3. Heat the olive oil in a large skillet over medium-high heat.
Step 4. Add the steak cubes in a single layer and sear for 2–3 minutes per side until browned and cooked to your preferred doneness.
Step 5. Add the butter and minced garlic to the skillet and toss the steak until coated.
Step 6. Stir in 1 tablespoon soy sauce and the Worcestershire sauce. Cook for 1 minute, then remove the steak from the skillet and set aside.
Step 7. In the same skillet, add the sliced onion and cook for 2 minutes.
Step 8. Add the broccoli, zucchini, carrot, and red bell pepper. Stir-fry for 4–5 minutes until tender-crisp.
Step 9. Add the remaining tablespoon of soy sauce and the sesame oil. Toss to coat the vegetables evenly.
Step 10. Return the steak bites to the skillet and mix gently with the vegetables.
Step 11. Divide the cooked rice among serving bowls or plates.
Step 12. Spoon the garlic steak and vegetable mixture alongside the rice.
Step 13. Garnish with chopped green onions and serve immediately.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 4 days.
For meal prep, divide the rice, steak, and vegetables into individual containers after cooling.
Reheat in the microwave for 1–2 minutes or in a skillet over medium heat until warmed through.
Add a splash of water or beef broth when reheating to keep the steak and rice from drying out.
Freeze for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
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