Description
Tender steak strips tossed with garlic, honey, soy, and a kick of red pepper—all swirled into perfectly cooked pasta. This dish brings heat, sweetness, and umami in a way that feels fancy but cooks up fast. Your weeknight dinner just got upgraded!
Ingredients
16 oz fettuccine or spaghetti
24 oz sirloin or ribeye steak, thinly sliced
8 cloves garlic, minced
6 tbsp low-sodium soy sauce
4 tbsp honey
2 tsp red pepper flakes (adjust to taste)
4 tbsp fresh parsley or basil, chopped
4 tbsp extra virgin olive oil
Salt and pepper to taste
Instructions
Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
Sear the Steak: In a hot skillet, heat 2 tbsp olive oil. Season steak with salt and pepper. Cook in batches for 2–3 minutes until browned. Remove and set aside.
Make the Sauce: In the same pan, add remaining olive oil and garlic. Sauté for 30 seconds, then stir in soy sauce, honey, and red pepper flakes. Simmer for 1–2 minutes.
Combine: Toss cooked pasta into the sauce, then return steak to the pan. Mix well to coat.
Garnish & Serve: Sprinkle with fresh herbs and extra chili flakes if you like it hot. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520 / serving
- Sugar: 12g / serving
- Fat: 24g / serving
- Carbohydrates: 40g / serving
- Fiber: 2g / serving
- Protein: 35g / serving