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Steak Garlic Rice Recipe

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4 from 14 reviews

Experience the rich flavors of Japanese-inspired Steak Garlic Rice, featuring tender seared sirloin steak tossed in smoky steak sauce, served over buttery garlic rice with a delightfully crispy crust. This quick and easy dish is finished with crunchy garlic chips and fresh scallions for an irresistible texture and depth of flavor, perfect for a satisfying meal in just 30 minutes.

Ingredients

For the Steak

  • 8 oz sirloin flap steak (or ribeye; ½ inch thick; trimmed of fat)
  • ⅛ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 4 tsp Homemade Smoked Soy Sauce (or regular soy sauce with ¼ tsp liquid smoke)
  • 2 Tbsp mentsuyu (concentrated noodle soup base)
  • 1 clove garlic
  • 1 Tbsp neutral oil (for searing the steak)

For the Garlic Rice

  • 2 Tbsp unsalted butter (for cooking the garlic)
  • 2 cloves garlic
  • 2 servings cooked Japanese short-grain rice (cooled; preferably day-old rice)
  • 2 tsp mentsuyu (concentrated noodle soup base)
  • ⅛ tsp Diamond Crystal kosher salt
  • ⅛ tsp freshly ground black pepper
  • 1 Tbsp unsalted butter (for reheating the rice)

For Garnishing

  • 1 Tbsp finely chopped green onion/scallion
  • 1 Tbsp fried garlic chips (store-bought or homemade)

Instructions

  1. Prepare the Rice: If you don’t have day-old rice, cook 1½ rice cooker cups (270 ml or 1⅛ US cups) of Japanese short-grain rice. Once cooked, spread the hot rice evenly on a parchment-lined baking sheet and let it cool to room temperature to prevent clumping during cooking.
  2. Marinate the Steak: Season the sirloin steak with kosher salt and black pepper on both sides. Mix smoked soy sauce, mentsuyu, and a minced clove of garlic in a bowl. Toss the steak in this mixture and set aside to marinate briefly while preparing other ingredients.
  3. Cook the Garlic Rice: In a cast-iron or heavy skillet over medium heat, melt 2 tablespoons of unsalted butter. Add 2 minced garlic cloves and sauté until fragrant and golden but not burnt. Add cooled rice to the pan, breaking up any clumps, stir to coat rice evenly with garlic butter. Season with mentsuyu, kosher salt, and pepper. Continue cooking, pressing rice lightly into the pan to form a crispy crust, about 5-7 minutes. Stir occasionally but allow crust to form on the bottom.
  4. Sear the Steak: Heat 1 tablespoon neutral oil in a separate skillet over medium-high heat until shimmering. Remove steak from marinade and sear for 1-2 minutes per side until a medium-rare crust forms. Remove from heat and let rest for a few minutes before slicing into bite-sized cubes.
  5. Reheat and Finish the Garlic Rice: Add 1 tablespoon unsalted butter to the garlic rice pan and toss to reheat and add richness. Return the rice to an even layer and allow the bottom to crisp slightly more if desired.
  6. Assemble the Dish: Nestle the cubed steak pieces on top of the garlic rice, spreading evenly. Garnish generously with finely chopped scallions and sprinkle fried garlic chips on top for crunch and extra flavor.
  7. Serve Immediately: Serve the Steak Garlic Rice hot to enjoy the contrast of tender beef, buttery crispy rice, and crunchy garlic chips. This dish pairs well with a simple side of steamed vegetables or pickles for added freshness.

Notes

  • Using day-old rice is key to achieving the best crispy texture in the garlic rice.
  • If you don’t have smoked soy sauce, mix regular soy sauce with a small amount of liquid smoke as a good substitute.
  • You can make garlic chips at home by thinly slicing garlic cloves and frying them in oil until golden and crunchy.
  • Sirloin flap steak is preferred for tender, flavorful meat; ribeye can be used as an alternative.
  • Do not overcrowd the pan while searing the steak to ensure a good crust forms.
  • Use a cast-iron skillet for best results in crisping the garlic rice.

Find it online: https://recipesbyliza.com/steak-garlic-rice-recipe/