A delicious and flavorful dish combining tender steak with pasta, infused with sweet and spicy garlic sauce.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
8 ounces spaghetti or fettuccine
1 pound flank steak, sliced thin against the grain
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1/4 cup soy sauce
1/4 cup honey
1 tablespoon rice vinegar
1/2 teaspoon black pepper
1/4 cup green onions, chopped
1/4 cup fresh cilantro, chopped (optional)
Salt to taste
Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with salt and black pepper. Cook for about 3-4 minutes until browned, stirring occasionally.
Add the minced garlic and red pepper flakes to the skillet. Sauté for an additional 1-2 minutes until the garlic is fragrant but not burnt.
In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Pour this mixture over the steak in the skillet and stir to combine. Let it simmer for about 2-3 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet, tossing to coat the noodles in the sauce. If the pasta seems dry, add a little reserved pasta water until desired consistency is reached.
Remove from heat and stir in the chopped green onions and cilantro, if using. Serve immediately.
Notes
For a vegetarian option, substitute the steak with sautéed mushrooms or tofu.
Add vegetables like bell peppers or broccoli for extra nutrition and color.