In a medium pot, bring the beef broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is tender and all the liquid is absorbed.

While the rice is cooking, heat 2 tablespoons of butter in a large skillet over medium-high heat. Season the thinly sliced steak with salt and pepper. Once the butter is bubbling, add the steak in a single layer. Cook for about 2-3 minutes per side until nicely browned and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Toss in the minced garlic and sauté for about 30 seconds until fragrant. Stir in the honey and soy sauce, mixing well.

Add the cooked steak back into the skillet with the sauce and stir to coat. Then gently fold in the cooked rice until every grain is coated with the delicious honey garlic goodness.

Garnish with chopped green onions and sesame seeds if desired. Serve immediately and enjoy!