Step 1: Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steak strips in a single layer. Season them lightly with salt and pepper and let them sear without moving for about 2-3 minutes so they develop a good crust. Flip and cook for another 2-3 minutes, just until browned but not fully cooked through. Remove the steak and set it aside on a plate.

Step 2: In the same skillet, reduce the heat to medium and add the butter. Once it’s melted, stir in the minced garlic. Cook the garlic for about 30 seconds, just until fragrant; don’t let it brown or burn.

Step 3: Add the honey, soy sauce, and Dijon mustard to the skillet with the garlic butter. Stir well to combine everything and let the mixture simmer for about 1 minute to slightly thicken and meld the flavors.

Step 4: Add the uncooked rice to the skillet and stir it around so that it gets coated with the sauce. Pour in the beef broth and bring the mixture to a low simmer. Cover the skillet with a lid and reduce the heat to low. Cook the rice for 16–18 minutes, or until most of the liquid is absorbed and the rice is tender.

Step 5: Once the rice is nearly done, return the cooked steak to the skillet and nestle the pieces into the rice. Cover and let everything cook together for another 5 minutes so the steak can finish cooking and reheat in the sauce. Sprinkle with chopped parsley before serving.