Preparation:

Step 1:
Heat olive oil in a large skillet over medium-high heat. Once the pan is hot, add the steak strips in a single layer. Season with salt and pepper, and cook for about 4-5 minutes, turning occasionally, until the steak is browned and cooked to your preferred level of doneness. Remove the steak from the skillet and set it aside.

Step 2:
In the same skillet, add the butter and let it melt. Once melted, add the minced garlic and cook for about 1-2 minutes, until fragrant. Be careful not to burn the garlic.

Step 3:
Add the honey, soy sauce, and Dijon mustard to the skillet. Stir to combine and let the mixture simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Step 4:
Add the rice to the skillet and stir it into the sauce, ensuring it’s coated. Pour in the beef broth and bring to a boil. Once it’s boiling, reduce the heat to low, cover the skillet, and let the rice simmer for about 15 minutes or until the rice is cooked and tender.

Step 5:
Return the steak to the skillet and stir to combine with the rice and sauce. Let it cook together for an additional 2-3 minutes, allowing the steak to warm through. Taste and adjust seasoning if necessary.

Garnish with freshly chopped parsley before serving.