Sweet and Spicy Glazed Steak with Fried Rice and Biscuits: A Flavorful Feast

Serving: This dish is best enjoyed immediately after cooking, while the steak is tender, the rice is hot, and the biscuits are fresh.
Storage: Leftover steak can be stored in the refrigerator for up to 3 days. Store the fried rice separately and reheat both in the microwave or on the stovetop. Biscuits can be stored at room temperature for up to 2 days or frozen for up to a month.
Variants
Steak Variations: You can use any cut of steak you prefer, such as flank steak or tenderloin, depending on your budget and preference.
Vegetarian Option: Substitute the steak with portobello mushrooms or tofu for a vegetarian version of this dish.
Spicy Level Adjustment: Adjust the level of sriracha in the glaze to suit your taste—more for extra heat, or less for a milder flavor.
Cheesy Biscuits: Add shredded cheese to the biscuit dough for a cheesy, savory twist.
FAQ
Q: Can I use fresh rice for the fried rice?
A: Day-old rice is ideal for fried rice as it has a firmer texture. However, if you’re in a pinch, you can use fresh rice; just be sure to let it cool down to prevent it from becoming too mushy.

Q: Can I make this recipe ahead of time?
A: The steak is best cooked fresh, but you can prepare the fried rice and biscuits ahead of time and reheat them when you’re ready to serve. Just store them properly and heat in the oven or skillet.

Q: Can I use regular butter instead of buttermilk in the biscuits?
A: If you don’t have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice to mimic the acidity. Alternatively, use regular butter as instructed.