Heat olive oil in a large skillet over medium-high heat.
Add the steak strips to the skillet in a single layer and season with salt, black pepper, and smoked paprika.
Cook the steak for 2-3 minutes on each side until browned but not fully cooked through. Remove steak from skillet and set aside.
Reduce heat to medium and add 2 tablespoons of butter to the skillet.
Add minced garlic to the skillet and sauté for 1 minute until fragrant.
Add the rinsed rice to the skillet and stir to coat the rice with the garlic butter.
Pour in the beef broth and honey, stirring to combine.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a lid.
Simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
Remove the lid, gently fluff the rice with a fork, then return the steak strips to the skillet.
Add the remaining 2 tablespoons of butter and stir gently to combine and melt the butter into the rice and steak.
Cook for an additional 2-3 minutes until the steak is cooked through and heated.
Sprinkle sliced green onions over the top before serving.