Description

This Sweet and Spicy Garlic Steak Pasta combines tender flank steak with a flavorful garlic-infused sauce, balanced by the sweetness of honey and a kick of red pepper flakes. Tossed with perfectly cooked fettuccine and fresh bell peppers, this dish offers a delightful mix of textures and flavors perfect for a satisfying weeknight dinner.

Ingredients

Scale

Pasta

8 oz fettuccine or spaghetti pasta

Steak and Vegetables

1 lb flank steak, thinly sliced against the grain
1 bell pepper, thinly sliced
4 green onions, chopped

Sauce

4 cloves garlic, minced
1 teaspoon red pepper flakes (adjust to taste)
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar

Oils and Seasoning

2 tablespoons olive oil
Salt and pepper to taste

Garnish

Fresh cilantro for garnish (optional)

Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or spaghetti pasta and cook until al dente, about 8-10 minutes. Drain the pasta and set aside.
Prepare Steak: Pat the flank steak slices dry with paper towels. Lightly season both sides with salt and pepper to enhance flavor.
Sauté Bell Pepper: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the thinly sliced bell pepper and sauté for 3-4 minutes until slightly softened but still crisp. Remove from skillet and set aside.
Cook Steak: Add the remaining tablespoon of olive oil to the skillet. Add the steak slices and sear for 4-5 minutes, stirring occasionally, until cooked through but still tender. Remove and set aside with the bell peppers.
Make Sauce: In the same skillet, sauté minced garlic and red pepper flakes for about 30 seconds until fragrant. Pour in soy sauce, honey, and rice vinegar, then simmer for 2-3 minutes until the sauce slightly thickens.
Combine Ingredients: Return the cooked steak and bell peppers to the skillet, tossing them in the sauce to coat evenly. Add the drained pasta and toss everything together. If the sauce is too thick, add a splash of pasta cooking water to loosen it.
Serve and Garnish: Remove from heat and transfer to plates. Garnish generously with chopped green onions and fresh cilantro if desired. Serve immediately for the best flavor and texture.

Notes

For milder heat, reduce the amount of red pepper flakes or omit entirely.
If flank steak is not available, substitute with sirloin or skirt steak.
You can swap fettuccine with spaghetti or linguine depending on preference.
Fresh cilantro adds a bright herbal note but can be omitted if not available.
Use gluten-free soy sauce to make this recipe gluten-free.
Reserve some pasta water before draining to adjust sauce consistency as needed.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: Fusion (Asian-inspired)

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 520
Sugar: 10g
Sodium: 780mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 3g
Protein: 36g
Cholesterol: 75mg

Keywords: steak pasta, sweet and spicy pasta, garlic steak recipe, Asian-inspired pasta, quick dinner recipe