Kansas City Steak Strips is a recipe that my dad used to make it all the time when I was growing up, even though he and I were the only two who ate it. My mom and sister don’t eat steak, or at least I know my mom doesn’t, I don’t know exactly why my sister didn’t eat it. Anyway, more for us!
When I started making this, I could never remember the recipe and had to call my dad every. single. time. I finally wrote down the recipe two years later.
Justin asked me one time to make it without the green beans since he doesn’t really like them, and I did, and it just wasn’t the same. So trust me, the green beans are necessary. And even for someone who doesn’t usually eat vegetables, I will eat them in this.
I believe my dad would usually buy a steak, then cut it into pieces. Or maybe he bought steak strips and still cut those up. Either way, I have found that buying “beef stew” meat works really well. It is already cut into chunks and isn’t too fatty.
From what we have learned, Kansas City Steak Strips is ok reheated the next day, but past that it doesn’t last long. I try to make only enough for us each to have two bowls: one the night I make it and one for lunch the following day.
We eat this meal often, but always debate whether we want a fork or a spoon. You can use the fork to stab the meat, but it’s hard to scoop the rice with it. Plus, a fork can’t get the sauce. I tend to go with the spoon, but every time we eat it, we have to stop and think about which is better!
Step by Step
In a large skillet, melt the butter and sauté the meat until it’s cooked through. Meanwhile, prepare the rice according to the directions. Remove the meat from the pan once it’s cooked.
Pour the beef broth and chili sauce to the skillet and bring it to a boil, stirring to combine.
Drain the can of green beans and add those to the skillet.
Add the meat back into the pan and stir until the meat is coated and everything is heated through.
Serve the meat and sauce over the prepared rice.
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Kansas City Steak Strips
- 1 lb steak strips
- 1 tbsp butter
- 1 cup white rice
- 14.5 oz beef broth
- 12 oz chili sauce
- 14.5 oz french cut green beans
- In large skillet, saute meat with butter until cooked through, then set aside
- Meanwhile, prepare rice according to directions
- Add beef broth and chili sauce to skillet and bring to a boil
- Drain green beans and add to skillet
- Add meat back in and stir until heated through
- Serve warm over rice