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steak brothy rice

Garlic Soy Brothy Rice with Steak

Inspired by viral brothy chicken rice, but made with what I had — steak. This cozy, savory bowl lets jasmine rice absorb a garlicky soy-infused broth, then gets topped with seared steak and chili oil crunch for heat and texture.
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Course Dinner
Cuisine asian

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.
Keyword brothy rice