The Steak Version of That Viral Brothy Chicken Rice
This recipe started as one of those “make do with what you have” dinners and quickly turned into something I couldn’t stop thinking about. Inspired by the viral chicken brothy rice floating around online, I swapped chicken for steak and simmered jasmine rice in a garlicky soy broth instead. The result is a cozy, savory bowl that feels both effortless and indulgent.
This one felt different than a lot of the dishes I usually cook. There’s no sauce to finish, no layering of flavors at the end — it’s all about the broth soaking straight into the rice and letting simple ingredients do the work. Tyler and I both kept commenting on how comforting it was while still being full of flavor, and by the end of the bowl we were already talking about when we’d make it again. It’s one of those recipes that surprises you in the best way and immediately earns a spot in the regular rotation.
What You’ll Need
This is one of those recipes that looks simple on paper but eats way bigger. Mostly pantry staples, plus a few flavor boosters that make it special.
- Jasmine rice – perfect for soaking up all that broth
- Chicken broth – beef broth works too if you want to match the steak
- Onion – rough chopped, since it’s getting blended
- Garlic – the more the better
- Soy sauce – adds depth and saltiness
- Sesame oil – just enough for warmth and nuttiness
- Red chili flakes – optional, but great for heat
- Steak – cooked and sliced
- Chili oil crunch – for topping (don’t skip this)
How to Make It
The magic here is building flavor before the rice cooks, then letting it absorb everything.
Finish & serve.
Spoon the brothy rice into bowls, top with sliced steak, and finish with a generous spoon of chili oil crunch. That final crunch and heat take it over the top.
Blend the base.
Add the chicken (or beef) broth, chopped onion, and garlic to a blender. Blend until smooth.
Season the broth.
Pour the blended broth into a pot. Stir in the soy sauce, sesame oil, and red chili flakes. Bring to a gentle simmer and taste, adjusting as needed.
Cook the rice.
Add the jasmine rice straight into the simmering broth. Give it one stir, cover, and cook until the liquid is absorbed and the rice is tender.
Cook the steak.
While the rice cooks, sear your steak in a hot pan until done to your liking. Let it rest, then slice.
Garlic Soy Brothy Rice with Steak
Equipment
- blender
Ingredients
For the Rice
- 1 cup jasmine rice
- water and salt for cooking
For the dish
- 2 cups chicken broth beef broth also works here
- 1/2 yellow onion roughly chopped
- 3 cloves garlic
- 1-2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tsp red chili flakes adjusted for spice level
For serving
- steak of choice seared and sliced
- chili oil crunch
Instructions
- Start the rice: Cook the jasmine rice according to package instructions. I start the rice at the same time as the steak so everything finishes around the same time.
- Sear the steak: Season the steak generously with salt and pepper. Heat a stainless steel pan over medium-high heat and sear the steak, add 2 tbsp butter, baste the steak and continue until cooked to your liking. Transfer the steak to the oven on keep warm to rest.
- Sauté the aromatics: In the same pan (don’t wipe it out), lower the heat to medium and add the chopped onion and garlic. Sauté until softened and fragrant, scraping up any browned bits from the steak.
- Simmer with broth: Pour the chicken (or beef) broth into the pan. Let it simmer for a few minutes so the flavors meld and the onions continue to soften.
- Blend until smooth: Carefully transfer the broth mixture to a blender and blend until completely smooth. Return the blended broth to the pan.
- Season the broth: Stir in the soy sauce, sesame oil, and red chili flakes. Bring to a gentle simmer and taste, adjusting seasoning as needed.
- Slice the steak: Remove the steak from the oven and slice against the grain.
- Assemble: Spoon the cooked rice into bowls, ladle the garlicky broth over the top, add sliced steak, and finish with a generous spoon of chili oil crunch.
Notes
Tips & Variations
- Swap chicken broth for beef broth to lean fully into the steak flavor.
- Top with a jammy egg, scallions, or sesame seeds for extra texture.
- Leftover rice reheats well with a splash of broth to loosen it back up.
Storage
Store leftover rice and steak separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a little extra broth.Another soup style recipe HERE