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Sweet and Spicy Flank Steak Pasta

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This Sweet and Spicy Flank Steak Pasta brings together the perfect balance of savory, sweet, and a kick of heat. A simple yet delicious dish that combines tender slices of flank steak, crisp veggies, and a sweet soy-based sauce tossed with pasta.

Ingredients

8 oz pasta (fettuccine, spaghetti, or your choice)

1 lb flank steak, thinly sliced

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon red pepper flakes (adjust to taste)

¼ cup soy sauce

2 tablespoons honey

1 tablespoon rice vinegar

1 bell pepper, sliced (any color)

4 green onions, chopped (plus extra for garnish)

Salt and pepper, to taste

Fresh cilantro, for garnish (optional)

Instructions

  1. Boil a large pot of salted water. Cook the pasta until just tender. Drain and set aside. Add a little oil if needed to keep it from sticking.
  2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook for about 30 seconds, stirring so the garlic doesn’t burn.
  3. Add the sliced steak to the skillet. Season with salt and pepper. Cook for 4–5 minutes, stirring now and then, until browned and cooked through.
  4. Pour in the soy sauce, honey, and rice vinegar. Stir to coat the meat. Add the sliced bell pepper. Cook for 3–4 minutes, until the sauce thickens and peppers soften a bit.
  5. Put the pasta into the skillet. Toss gently to mix everything and coat the noodles with sauce. Let it cook for another minute or two.
  6. Turn off the heat. Top with chopped green onions and cilantro if you like. Serve hot, with extra pepper or chili flakes if you want more heat.

Notes

  • Vegetarian Option: Replace the flank steak with tofu or tempeh for a plant-based version of this dish.
  • Extra Heat: Add more red pepper flakes or a chopped chili for a spicier dish.
  • Gluten-Free: Use gluten-free pasta and ensure your soy sauce is gluten-free.
  • Additional Veggies: Add other vegetables like mushrooms, snap peas, or zucchini to the mix for more color and nutrition.
  • Storage: Store leftover pasta in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
  • Freezing: Freezing is not recommended for this recipe as pasta can become mushy when frozen and reheated. However, you can freeze the steak and sauce separately and combine with fresh pasta later.

Nutrition

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