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Sticky Honey Garlic Steak and Rotini
Caroline

Sticky Honey Garlic Steak and Rotini

A savory-sweet pasta dish featuring tender seared steak coated in a sticky honey garlic glaze and tossed with rotini pasta. Perfect for busy weeknights, this meal balances rich umami flavors with a hint of heat and a glossy sauce that clings beautifully to each noodle.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 plates
Course: Main Course
Cuisine: Asian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak (ribeye, sirloin, or flank, thinly sliced)
  • 2 tbsp olive oil
  • 0.5 cup honey
  • 0.25 cup soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp rice vinegar or apple cider vinegar
  • 1 tsp grated ginger (optional)
  • 0.5 tsp red pepper flakes (optional)
  • 8 oz rotini pasta
  • 0.5 tbsp cornstarch mixed with 2 tbsp water
  • salt and pepper, to taste
  • fresh parsley, chopped (optional)
  • sesame seeds (optional)

Equipment

  • Large skillet
  • saucepan for pasta
  • mixing bowl
  • measuring cups and spoons
  • wooden spoon or spatula

Method
 

  1. Boil rotini according to package directions. Drain and set aside.
  2. Heat olive oil in a skillet. Season steak with salt and pepper. Cook 2–3 minutes per side until desired doneness. Remove and set aside.
  3. Reduce heat to medium. Sauté garlic for 1 minute, then add honey, soy sauce, vinegar, and ginger. Simmer for 2–3 minutes.
  4. Stir in the cornstarch mixture and cook for 1–2 minutes until sauce thickens and becomes sticky.
  5. Add steak back to skillet and coat with sauce. Toss in cooked rotini until evenly coated.
  6. Sprinkle with chopped parsley and sesame seeds before serving hot.

Notes

  • Steak Choices: Flank steak is ideal when sliced thinly across the grain.
  • Add Vegetables: Broccoli, bell peppers, or spinach enhance nutrition.
  • Adjust Spice: More red pepper flakes or sriracha increases heat.
  • Gluten-Free: Use tamari in place of soy sauce.