Description
A flavorful Sweet and Spicy Garlic Steak Pasta combining tender flank steak with a bold, savory sauce made from garlic, soy sauce, honey, and sriracha, tossed with fettuccine for a satisfying Asian-American main course that’s quick to prepare and packed with robust flavor.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Steak and Sauce
- 1 lb flank steak or sirloin, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 5 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup beef broth or water
- 2 green onions, chopped
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- Salt and pepper to taste
Garnish
- Sesame seeds (optional)
- Chopped parsley (optional)
Instructions
- Cook the pasta: Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside to keep warm.
- Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced flank steak and sear until browned and cooked through, about 4–5 minutes. Season with salt and pepper. Remove the steak from the pan and set aside.
- Sauté the garlic and build the sauce: In the same skillet, add butter and sauté the minced garlic for about 1 minute until fragrant. Stir in soy sauce, honey, sriracha, rice vinegar, sesame oil, red pepper flakes (if using), and beef broth. Let the mixture simmer gently for 2–3 minutes to meld the flavors.
- Thicken the sauce (optional): If you prefer a thicker sauce, stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another minute until the sauce thickens.
- Combine pasta and steak: Return the cooked pasta and seared steak to the skillet. Toss everything thoroughly to coat the pasta and steak evenly with the sauce. Cook for an additional 2 minutes to heat through.
- Garnish and serve: Remove from heat, then garnish with chopped green onions, sesame seeds, and chopped parsley if desired. Serve immediately while hot.
Notes
- Adjust the amount of sriracha and red pepper flakes according to your preferred heat level.
- For best results, slice flank steak thinly against the grain to keep it tender.
- You can substitute chicken or tofu for the steak to accommodate different protein preferences or dietary needs.
- To make this recipe dairy-free, replace butter with additional olive oil.
