Rinse the rice under cold water until the water runs clear. Drain well.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the steak strips to the skillet, season with smoked paprika, salt, and black pepper, and cook for 3-4 minutes until browned on all sides but not fully cooked through. Remove the steak from the skillet and set aside.
In the same skillet, melt 1 tablespoon of butter over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter mixture.
Pour in the beef broth and bring to a boil.
Reduce heat to low, cover the skillet, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
While the rice cooks, in a small bowl, mix the remaining 1 tablespoon butter with the honey.
Once the rice is cooked, return the steak strips to the skillet, drizzle the honey butter mixture over the steak and rice, and gently stir to combine.
Cook uncovered for an additional 3-4 minutes over medium heat until the steak is cooked through and the honey butter sauce is slightly thickened.
Remove from heat and sprinkle chopped fresh parsley over the top before serving.