Garlic Butter Steak Bites & Herb Jasmine Rice Bowl
Sirloin bites and mushrooms in garlic thyme butter over jasmine rice with chives.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
A close cousin of our Garlic Butter Steak Bites & Herb Rice Bowl, this version swaps parsley rice and green beans for jasmine rice and garlicky mushrooms, and finishes the butter with thyme and chives. Mushrooms soak up the garlic butter beautifully.
Why this recipe works
Mushrooms brown in the steak's rendered fat and then absorb the garlic butter, stretching the steak into a more filling bowl.
Ingredient notes
Chives add a mild onion flavor that suits steak; add them at the end.
Common mistakes
- Crowding the steak.
- Burning the garlic.
What to serve with it
A green salad or roasted asparagus.
Meal prep
Reheat gently to avoid overcooking the steak.
More bowls like this
Cooking tips
Sear the steak in batches. Salt the mushrooms only after they brown.
Swaps and variations
Use ribeye or New York strip. Use olive oil for dairy-free.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat gently.
Recipe
Garlic Butter Steak Bites & Herb Jasmine Rice Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: cast-iron skillet; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Season the steak with salt and pepper. Heat the oil in a cast-iron skillet over high heat and sear the steak in batches, 2 minutes then 1 to 2 minutes more, until browned and medium-rare (130°F to 135°F / 54°C to 57°C). Transfer to a plate.
-
Add the mushrooms to the hot pan and cook 5 minutes, until browned.
-
Lower the heat, add the butter, garlic and thyme and cook 30 to 45 seconds.
-
Return the steak and toss to coat.
-
Divide the rice among 4 bowls, spoon over the steak and mushrooms with the butter and sprinkle with chives.
Questions
How is this different from our Garlic Butter Steak Bites & Herb Rice Bowl?
Jasmine rice, mushrooms, thyme and chives instead of parsley rice and green beans.
What doneness is safe?
USDA recommends 145°F (63°C) with a 3-minute rest for whole cuts.
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