BROTHY steak rice. The perfect cozy dish to make when you can’t decide between soup and steak! Sticky steak rice bowls with spicy tomato Gochujang broth Serves 4 Ingredients ✨1 tablespoon butter ✨2-3 steaks (I used ribeye) or chicken! Marinade and Pan Sauce ✨1 tablespoon onion powder ✨1 tablespoon garlic powder ✨3 tablespoons honey ✨1⁄2 cup oyster sauce ✨1⁄2 cup low-sodium soy sauce ✨1⁄2 teaspoon salt White Rice ✨2 cups jasmine rice ✨3 cups water ✨1 teaspoon salt Gochujang Tomato Broth ✨1 tablespoon coconut oil ✨6 garlic cloves, minced ✨2 tablespoons tomato paste ✨2 tablespoons gochujang ✨2 tablespoons soy sauce ✨4 cups water ✨4 teaspoons Better Than Bouillon chicken ✨2 teaspoons honey ✨squeeze fresh lemon ✨1 bay leaf ✨bock Choy or asparagus For Toppings ✨crispy onions Instructions 1. Rinse rice and cook with 3 cups water and 1 teaspoon salt. 2. Mix the marinade: onion powder, garlic powder, honey, oyster sauce, soy sauce, and salt. Coat the steak well and let it marinate while you prepare everything else. 3. In a separate pot sauté garlic in coconut oil. 4. Add tomato paste and cook for 30 seconds. 5. Let it caramelize for about 2 minutes, then add soy sauce, gochujang, Better Than Bouillon, and water. 6. Add the bay leaf and bring to a simmer. Finish with a squeeze of lemon and the honey. Add bok choy at the very end so it softens after you turn the stove off. 7. In a different pan add butter, then sear the steak for 3 minutes per side over medium-low heat. Let it rest briefly. 8. Pour the rest of the marinade into the pan with a splash of water. Turn the heat to medium and let it bubble until glossy. 9. Slice the steak and add it back into the pan. Let it finish cooking in the sauce until thickened, about 2 to 3 minutes. 10. Plate the rice, top with the steak, drizzle the sticky soy sauce glaze, pour the broth around the rice with the bok choy, and finish with crispy #comfortfood #winterrecipe #steak #soup healthyrecipes