Description
This Sticky Honey Garlic Steak and Rotini recipe is a delightful dinner option featuring tender, thinly sliced steak cooked in a sweet and savory honey garlic sauce. Paired with perfectly cooked rotini pasta, this dish combines rich flavors with a satisfying texture, finished with optional garnishes like fresh parsley and sesame seeds for an extra touch.
Ingredients
Scale
Steak and Sauce
- 1 lb steak (ribeye, sirloin, or flank steak, thinly sliced)
- 2 tbsp olive oil (for cooking)
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp ginger, grated (optional)
- 1/2 tsp red pepper flakes (optional)
- 1/2 tbsp cornstarch mixed with 2 tbsp water (for thickening)
- Salt and pepper, to taste
Pasta
- 8 oz rotini pasta (or any pasta of your choice)
Garnish (Optional)
- Fresh parsley, chopped
- Sesame seeds
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package directions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- Cook the Steak: Season the thinly sliced steak with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the steak in batches if necessary to avoid overcrowding. Cook each side for 2-3 minutes or until it reaches your desired doneness. Remove the steak from the skillet and set it aside.
- Make the Honey Garlic Sauce: In the same skillet, add the minced garlic, honey, soy sauce, rice vinegar, and grated ginger if using. Stir well to combine and bring the mixture to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Thicken the Sauce: Stir the cornstarch and water mixture to ensure it’s smooth, then add it to the simmering sauce. Continue to cook for another minute until the sauce thickens to your desired consistency.
- Combine the Steak and Pasta: Return the cooked steak to the skillet and add the drained rotini pasta. Toss everything together to coat the pasta and steak evenly with the sticky honey garlic sauce.
- Garnish and Serve: Transfer to plates or a serving bowl and garnish with chopped fresh parsley and sesame seeds if desired. Serve immediately while hot.
Notes
- Thinly slicing the steak ensures quick cooking and better absorption of the sauce flavors.
- Use the type of vinegar you prefer; rice vinegar adds a mild sweetness while apple cider vinegar gives a tangier punch.
- Adjust red pepper flakes according to your heat preference or omit for no spice.
- For a gluten-free option, substitute soy sauce with tamari.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
