Heat the olive oil in a large skillet over medium-high heat.
Add the steak strips to the skillet and season with salt, black pepper, and smoked paprika.
Cook the steak for 3-4 minutes, stirring occasionally, until browned but not fully cooked. Remove the steak from the skillet and set aside.
In the same skillet, reduce heat to medium and add the butter.
Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant.
Stir in the honey, beef broth, and water, scraping any browned bits from the bottom of the skillet.
Add the rinsed rice to the skillet and stir to combine.
Return the steak strips to the skillet, distributing them evenly over the rice.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 15-18 minutes, or until the rice is tender and the liquid is absorbed.
Remove the skillet from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and sprinkle with chopped fresh parsley before serving.