680 mL / 3 cups
Basmati rice, rinsed
400 g / 14 oz
680 g / 1½ lb
15 mL / 1 tbsp
Ginger, peeled & chopped
110 mL / ½ cup
110 mL / ½ cup
- In a saucepan, bring water to a boil. Stir in basmati rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all liquid, about 20 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- Slice steak against the grain as thin as you can.
- In a large skillet, heat olive oil over medium-high heat. Add half the beef to skillet and sprinkle with salt and black pepper.
- Turn heat to high and cook, undisturbed, until it’s browned on the bottom and releases easily from pan, about 3 to 5 minutes. Transfer to a bowl and repeat with olive oil and remaining beef.
- Add garlic and ginger to skillet and cook, stirring frequently, until soft, about 2 to 3 minutes.
- Stir in honey, soy sauce, and water. Bring to a boil. Reduce heat so that mixture bubbles gently and cook, stirring occasionally, until sauce thickens and lightly coats the back of a spoon, about 2 to 3 minutes.
- Return steak to skillet and toss with sauce.
- Using a fork, fluff rice. Plate evenly among 4 bowls and top with steak and sauce. Garnish with scallions and serve.
Placing steak in freezer for 30 minutes prior to slicing will make it easier
You can substitute beef for boneless chicken or pork, cut into strips