Instructions
Step 1 Rinse the rice under cold water until the water runs clear, then combine with water in a pot and bring to a boil.
Step 2 Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and water is absorbed.
Step 3 Remove from heat, stir in butter and parsley, and fluff with a fork.
Step 4 Heat olive oil in a skillet over medium-high heat, then add steak cubes in a single layer.
Step 5 Season steak with salt, pepper, and paprika, searing for 2–3 minutes per side until browned.
Step 6 Add butter and minced garlic to the pan, tossing steak to coat in the garlic butter, then remove from heat.
Step 7 In another pan, heat olive oil and sauté green beans for 4–5 minutes until slightly tender.
Step 8 Add garlic, salt, pepper, and soy sauce (if using), cooking for another 2–3 minutes until fragrant and crisp-tender.
Step 9 Assemble the plate by serving steak bites with rice and green beans.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3–4 days.
Reheat in a skillet over medium heat with a bit of butter or oil to keep the steak juicy.
Microwave rice with a splash of water to restore moisture.
Avoid overcooking steak when reheating to prevent toughness.
Green beans are best reheated quickly to maintain their texture.
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