Kansas city steak strips on a bed of cooked rice in a round white bowl with a stainless steel spoon on a grey placemat on a white and grey marble surface (with logo overlay)

Kansas City Steak Strips

Kansas City Steak Strips combines steak in a chili sauce/broth mixture with green beans, all served over a bed of cooked rice.

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Kansas City Steak Strips is a recipe that my dad used to make it all the time when I was growing up. Although 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. Anyways, 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. Just remember the rule of 1’s. There’s 1 of everything: 1 tbsp butter or oil, 1 cup of rice, 1 pound of steak, 1 can of beef broth, 1 bottle of chili sauce, and 1 can of green beans.

Justin asked me one time to make it without the green beans since he doesn’t really like them. So 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. It’s one of the only ways I will readily eat green beans. My dad always buys the French Cut beans. I’ve tried those and regular canned green beans and don’t notice a difference.

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. Plus it isn’t too fatty. I don’t like a lot of fat on meat.

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! If you make it, let me know which you prefer. Do you use a fork or spoon?

Kansas City Steak Strips Step by Step

Ingredients

  • 1 lb steak strips
  • 1 tbsp olive oil
  • 1 cup white rice
  • 14.5 oz beef broth
  • 12 oz chili sauce
  • 14.5 oz french cut green beans

Preparation

Prepare the rice according to the package.

In a large skillet, warm the oil over medium heat. Sauté the meat until it’s cooked through.

Cooked beef cubes in a nonstick skillet on a wooden surface

Pour the beef broth and chili sauce to the skillet and bring it to a boil, stirring to combine.

Cooked beef cubes in chili sauce and beef broth in a nonstick skillet on a wooden surface

Drain the can of green beans and add those to the skillet.

Cooked beef cubes and green beans in chili sauce and beef broth in a nonstick skillet on a wooden surface

Serve the meat and sauce over the prepared rice.

Kansas city steak strips on a bed of cooked rice in a round white bowl with a stainless steel spoon on a grey placemat on a white and grey marble surface (vertical)

Kansas City Steak Strips Leftovers

Storage: Store leftovers in an airtight container for 2-3 days in the refrigerator.

Reheating: The best way to reheat Kansas City Steak Strips is in a saucepan over medium heat. If the sauce needs to be thinned, add a small amount of beef broth.

Recipe

Originally Published On: January 15, 2016

Last Updated On: July 1, 2023

Kansas city steak strips on a bed of cooked rice in a round white bowl with a stainless steel spoon on a grey placemat on a white and grey marble surface

Kansas City Steak Strips

Kansas City Steak Strips combines steak in a chili sauce/broth mixture with green beans, all served over a bed of cooked rice.
Cook Time 30 minutes
Total Time 30 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
beef
|
rice
|
steak
Servings: 4 cups
5 from 2 votes

Ingredients

  • 1 lb steak strips
  • 1 tbsp olive oil
  • 1 cup white rice
  • 14.5 oz beef broth
  • 12 oz chili sauce
  • 14.5 oz french cut green beans

Recommended Equipment

Instructions

  • Prepare rice according to directions
  • Meanwhile, in a large skillet, saute the meat over medium heat with the oil until the meat is cooked through
  • Add the beef broth and chili sauce to the skillet and bring to a boil
  • Drain the green beans and add to the skillet
  • Serve the meat mixture warm over the prepared rice
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Nutrition Facts
Kansas City Steak Strips
Amount Per Serving (1 cup)
Calories 563 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 69mg23%
Sodium 1588mg66%
Potassium 944mg27%
Carbohydrates 61g20%
Fiber 8g32%
Sugar 12g13%
Protein 31g62%
Vitamin A 1304IU26%
Vitamin C 26mg32%
Calcium 82mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

28 thoughts on “Kansas City Steak Strips”

  1. This looks so hearty and comforting! Nick would absolutely love it! It’s going into our meal prep ideas for the upcoming week for sure!

  2. At first I thought that was green pepper strips, and I was trying to figure out what kind of noodles you were serving it over. I LOVE the idea of green beans, though – but my brain is stuck on Kluski noodles or something similar for a base…

    1. I’ve never heard of Kluski noodles before, and also never thought about putting this over noodles. We’ve been eating it with rice as long as I can remember, but I may have to switch it up and give this a try.

  3. I don’t eat steak either but I can definitely use this recipe when cooking for others. Absolutely love quick and easy meals.

  4. I liked how simple and straightforward this recipe was. I don’t eat meat but know a lot of friends who enjoy a good steak during the winters!

  5. This dish is so appealing to me and right now, cooking is therapeutic for me and I will make this tomorrow for dinner.

  6. This looks so good! I pinned this to try it! Can I use salsa instead of chili sauce.. We have sweet chili sauce here (that is Chinese) but I don’t know if it is the same as the US chili sauce.

    1. I’ve never tried it with salsa. I’m sure it would be a different flavor, but may still be good! I use Heinz chili sauce, so not sure if you have that available. I would say it has a bit of a sweet flavor, so it may be similar.

  7. I was wondering why your broth was red then I saw you added chili sauce. It looks like the prefect meal for a cold winter night.

    1. The chili sauce definitely brings this meal together and adds so much flavor. It’s great for winter, but we also eat it a lot in the summer, too! My dad made it probably once a month or so when I was growing up.

    1. It’s great when you want something filling but without a lot of prep or ingredients. We’ve been having this since I was a kid and it’s still a favorite meal.

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