1. Start by preparing the rice. In a medium saucepan, combine the rinsed jasmine rice and chicken broth. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add the steak strips, season them with salt and pepper, and cook for 3-4 minutes on each side until browned and cooked to your desired doneness.
4. Remove the steak from the skillet and set aside. In the same skillet, reduce the heat to medium and add the butter and minced garlic. Sauté for about 2 minutes until fragrant.
5. Add the cooked rice to the skillet with the garlic butter and stir well to combine. Stir in the soy sauce and red pepper flakes if using.
6. Return the steak to the skillet, tossing it with the rice to incorporate all the flavors. Sprinkle with fresh parsley before serving.
7. Serve the bowls with a wedge of lemon on the side for a fresh, zesty finish.

As you cook, let your senses guide you, just like my abuela taught me. The aroma of garlic and butter mingling in the air is a sign that you’re on the right track!