This collection of 10 steak and rice dishes, all of which appear at the top of my can’t miss list. Trust me: These recipes deliver splendidly, even when you are short of time and you’re feeling a little hangry.
And if you’ve got any sort of uneaten rice or steak laying around, these meals are perfect.
The 10 Best steak and rice recipes
1. Pepper Steak and Rice Recipe
Savory, quick-to-make, and featuring tender flank steak, Pepper Steak and Rice is a dish of warm, cooked white rice served with a sauce of thrilling soy sauce, bell pepper, and onion.
Ingredients
1 pound flank steak, thinly sliced
1 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 large bell pepper, sliced
1 onion, sliced
2 cups cooked white rice
Instructions
1. Combine flank steak with soy sauce and cornstarch in a bowl. Mix thoroughly and allow it to marinate for approximately 15 minutes.
2. In a large pan, over medium-high heat, pour in 1 tablespoon of vegetable oil. When the oil is hot, add the marinated steak. Cook the steak until it is browned on both sides. Then, remove it from the pan and set it aside.
3. Add the remaining tablespoon of oil to the same pan. Sauté the onion and bell pepper until they are a little tender.
4. Place the steak back in the pan, mix thoroughly with the vegetables, and serve over the cooked white rice.
2. Teriyaki Steak and Rice Bowl
In my Teriyaki Steak and Rice Bowl, you’ll uncover tender sirloin steak marinated in teriyaki sauce, served with jasmine rice, broccoli, sesame seeds, and green onions for a magnificent meal that tastes great and is well balanced.
Ingredients
12 oz. sirloin steak, thinly sliced
1/4 cup teriyaki sauce
2 cups cooked jasmine rice
1 cup broccoli florets
1 tablespoon vegetable oil
1 teaspoon sesame seeds
2 green onions, sliced
Instructions
1. Let the thinly sliced steak soak in the teriyaki sauce for a minimum of 15 minutes.
2. Pour the vegetable oil into the pan and heat it over medium-high heat. When the oil is hot, add the steak. Let it sizzle and cook until the first side is browned. Then flip the steak and do the same for the other side. If you want your steak on the done side, give each side a minute or two more than the 3-4 minutes per side you’re aiming for.
3. Stir-fry the broccoli in the pan for 2-3 minutes until it is tender.
4. Present the steak and broccoli atop jasmine rice in bowls. Garnish with sesame seeds and sliced green onions.
3. Garlic Butter Steak and Rice
Tender steak pieces, savory garlic, and buttery rice are combined in Garlic Butter Steak and Rice. The meal, cooked in rich beef broth, is a simple and delicious assembly of quality ingredients.
These come together so well that it’s hard to believe this is a 30-minute dish. Yet here we are, and with ribeye or sirloin as the main event, you could make a compelling argument for this being a use-your-best-stuff kind of dinner.
Ingredients
1 pound steak (such as ribeye or sirloin), sliced into bite-sized pieces
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup long-grain white rice
2 cups beef broth
Salt and pepper to taste
Instructions
1. The pieces of steak should be seasoned with salt and pepper. In an ample skillet, melted butter should await the steak, over medium-high heat. When the pan is ready, add the steak. Cook until it’s browned nicely, with color even on both sides. Adjustments in cooking time may be needed if the steak is unusually thick or thin. Remove the steak from the skillet and allow it to sit for a moment before slicing it against the grain.
2. In the same skillet, add the last tablespoon of butter and the minced garlic. Sauté until it gives off a wonderful smell, about 1 minute.
3. In the skillet, add the rice, and stir so that the grains are well coated with the garlic and butter. Pour in the beef broth, bring to a simmer, then cover the skillet. Reduce the heat to low and cook for about 15-20 minutes or until the rice is tender and has absorbed the liquid.
4. Place the steak back in the skillet and stir to mix with the rice. Reheat for 2-3 minutes. Adjust seasoning with salt and pepper. Serve immediately.
4. Korean BBQ Steak and Rice
Blending thinly sliced flank steak with soy sauce, sugar, sesame oil, garlic, and ginger creates a Korean BBQ infusion that can go several ways. The dish can either be served atop cooked white rice or alongside it—either way, the juicy and rich flavors of flank steak and Korean spices always make for an exceptional and savory meal.
Ingredients
1 lb (450g) flank steak
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
4 garlic cloves, minced
1 tablespoon grated ginger
2 cups cooked white rice
Instructions
1. In a bowl, mix together the soy sauce, sugar, sesame oil, garlic, and grated ginger to form the marinade.
2. Slice the flank steak into thin pieces, and add them to the marinade, making sure each piece is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. A large skillet or grill pan should be heated to medium-high. The marinated steak slices need to be cooked for about 2–3 minutes on each side, or until the meat reaches your desired level of doneness.
4. Present the prepared steak on a foundation of white rice and top with more sesame seeds and green onions if you like.
5. Cajun Steak and Rice Skillet
In this dish, you get to enjoy tender pieces of steak cut from a real slab of meat—not just the flimsy steak that sometimes comes with recipes. And it’s not just any steak; it’s seasoned with real Cajun spices and cooked with ruffle-cut bell peppers and onions sautéed until caramelized.
The rice accompaniment is long-grain and cooked in fragrant chicken broth, and it’s a good thing the skillet is pretty big, because this is a hearty meal.
Ingredients
12 oz steak (such as sirloin or ribeye), cut into bite-sized pieces
1 tablespoon Cajun seasoning
1 tablespoon olive oil
1 cup bell peppers, diced
1 cup long-grain white rice
2 cups chicken broth
1/2 cup diced onions
Instructions
1. Cajun seasoning is used to flavor steak. Olive oil is heated in a large skillet to medium-high heat, and the seasoned steak is added. It is cooked until browned on all sides, then taken out of the skillet and set aside.
2. In the same skillet, combine the diced onions and bell peppers. Sauté for about 3-4 minutes until they start to soften.
3. Add the rice to the oil and vegetables, making sure it is well coated, and pour in the chicken broth. Bring this to a boil, then reduce the heat and cover. Simmer for 15-18 minutes, or until the rice is done and the liquid is absorbed.
4. Reinsert the cooked steak into the skillet, combining it with the rice and vegetables. Stir them together for about 2-3 minutes until heated through. Then, serve hot.
6. Beef and Broccoli Steak Rice
Beef and Broccoli Steak Rice is a mouthwatering meal starring flank steak cut into thin slices, tender broccoli florets, and a sauce so dark and packed with flavor that it almost seems to absorb light. The essential components are all there; they’re just combined in a way that makes perfect sense: served atop a bed of fluffy rice.
Ingredients
1 pound flank steak, thinly sliced
2 cups broccoli florets
3 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cups cooked rice
Instructions
1. Combine the soy sauce, oyster sauce, and cornstarch in a bowl. Add the sliced flank steak and marinate for as long as you can. Fifteen minutes is the minimum, but if you can go longer, the meat will be even more flavorful.
2. In a large skillet, medium-high heat, the vegetable oil. The marinated beef gets added next, to stir-fry until it turns brown, about 2-3 minutes.
3. Add the broccoli florets to the skillet and stir-fry for an additional 3 minutes, until the broccoli is tender-crisp.
4. The cooked rice should be the base for the beef and broccoli. Serve the mixture over the rice, with equal distribution of sauce.
7. Chimichurri Steak and Rice
Chimichurri Steak and Rice is a delectable dish with flank or skirt steak that is well seasoned with just salt and pepper; the steak is served alongside jasmine rice and topped with chimichurri sauce that is vibrant and flavorful. Chimichurri, a sauce traditionally served in Argentina, is made from a base of parsley, with garlic, red wine vinegar, and olive oil mixed in as well.
Ingredients
1 cup of jasmine rice
2 cups of water
2 beef steaks (such as flank or skirt steak)
Salt and pepper to taste
1 cup fresh parsley, finely chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
Instructions
1. Prepare the jasmine rice: In a medium saucepan, bring 2 cups of water to a boil. Stir in the rice, cover, and reduce the heat to low. Simmer for about 15 minutes or until the water is absorbed and the rice is tender. Fluff with a fork and set aside.
2. The steaks should be seasoned with salt and pepper. A skillet must be heated over medium-high heat and the steaks cooked in it for about 3-5 minutes on each side, or until they reach your desired doneness. Allow the steaks to rest for 5 minutes before slicing them.
3. Combine parsley, garlic, red wine vinegar, and olive oil in a bowl to make the chimichurri sauce. Mix well and season with salt to taste.
4. To serve, slice the steak thinly and arrange it over a bed of cooked rice. Drizzle it with chimichurri sauce; then, enjoy your meal.
8. Southwest Steak and Rice Bowl
I prepare a Southwest Steak and Rice Bowl using flank steak, cooked rice, black beans, corn, and red bell pepper. To finish the dish, I add avocado slices and lime wedges.
The overall experience is of a “southwestern-style casserole.”
Ingredients
1 lb (450g) flank steak
1 cup cooked rice
1 cup black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 red bell pepper, diced
1 avocado, sliced
1 lime, cut into wedges
Instructions
1. Flank steak can be seasoned simply or with a more complex array of flavors. To keep things straightforward, I season my flank steak with salt and pepper. You could also use a store-bought Southwest seasoning blend. If you’d like to stay the course with the straightforward approach, you can also mix together a little cumin and chili powder for a simple rub that adds a nice kick to the meat. However, if you have a preferred southwestern seasoning, feel free to use that, too!
2. In another pan, cook the red bell pepper and corn until they are soft and just slightly charred.
3. To make the bowls, portion the cooked rice into serving bowls. Top each one with— * slices of steak * sautéed bell pepper and corn * black beans * avocado slices Squeeze fresh lime juice over each bowl right before serving.
9. Thai Basil Steak and Rice Recipe
Thai Basil Steak and Rice
Flank steak, Thai basil leaves, and jasmine rice combine to make a wonderful dish with the delightful name Thai Basil Steak and Rice. When you add soy sauce, garlic, and fish sauce to the mix, you get a meal that is not only supremely satisfying but also highly aromatic.
Ingredients
- 8 oz flank steak, thinly sliced
- 2 cups jasmine rice, cooked
- 1 cup Thai basil leaves
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
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Instructions
1. In a large skillet, heat vegetable oil over medium-high heat. When the oil is hot, add the garlic and stir-fry it until it is fragrant, about 30 seconds.
2. Place the flank steak, cut into slices, in the skillet and stir-fry until browned, about 3-4 minutes.
3. Include the soy sauce, fish sauce, and Thai basil leaves; stir-fry all of these together for approximately 2 minutes, allowing the basil to wilt.
4. Prepare cooked jasmine rice and then serve the Thai basil steak on top. Enjoy!
10. Honey Garlic Steak and Rice
Savory and satisfying, Honey Garlic Steak and Rice features flank steak that has been cut into thin slices. Those slices have been marinated in a blend of soy sauce, honey, and minced garlic, and they are served over cooked rice and garnished with sliced green onions.
Ingredients
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 pound flank steak, sliced thin
1 tablespoon vegetable oil
2 cups cooked white or brown rice
Sliced green onions for garnish#
Instructions
1. In a bowl, combine the soy sauce, honey, and minced garlic and stir to make the marinade.
2. Add the marinade to the thinly sliced flank steak, coating it completely, and let it sit for at least 15 minutes.
3. In a large skillet, over medium-high heat, warm the vegetable oil. Add the marinated steak and. Here it gets a little tricky because you do need to stir it a bit but you don’t want to break up the meat too much. So: stir occasionally, and cook for 3-4 minutes, until the meat is browned.
4. Serve the steak, which has been bathed in a sauce of honey and garlic, over simmering, freshly cooked rice. Top the dish with snipped green onions.
