Sweet Spicy Garlic Steak Pasta (Print-Friendly Version)
Tender steak strips and al dente pasta tossed in a sweet, garlicky sauce with a spicy kick.
# Ingredients:
→ Pasta
01 -
8 oz spaghetti or bucatini pasta
→ Steak
02 -
1 lb flank steak or sirloin, sliced into strips
→ Sauce and Seasoning
03 -
4 cloves garlic, finely minced
04 -
2 tbsp soy sauce
05 -
1 tbsp honey
06 -
1 tbsp brown sugar
07 -
1 tsp red pepper flakes (adjust to taste)
08 -
2 tbsp olive oil, divided
09 -
Salt and black pepper, to taste
→ Garnish
10 -
2 tbsp chopped fresh parsley
11 -
Optional: grated parmesan cheese for serving
# Steps:
01 -
Pat steak strips dry, season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear steak about 2-3 minutes per side until browned and cooked to desired doneness. Remove and rest.
02 -
Boil spaghetti or bucatini in salted water until al dente per package instructions. Reserve 1/2 cup pasta water, then drain and set aside.
03 -
Reduce skillet heat to medium. Add remaining 1 tablespoon olive oil and sauté minced garlic until golden and fragrant, about 1 minute. Stir in soy sauce, honey, brown sugar, and red pepper flakes. Cook another minute until sauce thickens slightly.
04 -
Add cooked pasta to skillet and toss to coat, using reserved pasta water to loosen sauce as needed. Return steak strips to pan and gently mix until heated through.
05 -
Divide pasta among plates, top with steak slices. Sprinkle with chopped parsley and optional grated parmesan. Serve immediately.
# Notes & Tips:
01 -
For a milder dish, reduce red pepper flakes. Use tamari and gluten-free pasta to make gluten-free. Leftovers store up to 3 days refrigerated; reheat gently with liquid to preserve tenderness.