Ingredients
Scale
- 8 oz (225g) of high-quality spaghetti or your preferred pasta
- 1 lb (450g) of flank steak or sirloin, sliced thin
- 4 cloves of garlic, minced
- 1/4 cup of honey or maple syrup for sweetness
- 2 tbsp of soy sauce or tamari for umami flavor
- 1–2 tsp of red pepper flakes for spice
- 2 tbsp of olive oil or vegetable oil
- Fresh parsley or cilantro for garnish
- Salt and freshly ground black pepper to taste
- Optional: sliced red chili peppers for extra heat
Instructions
- Boil a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Season the sliced steak with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.
- Add the remaining oil to the same skillet, sauté the minced garlic until fragrant, about 30 seconds.
- Stir in the honey or maple syrup, soy sauce, and red pepper flakes. Let it simmer for 2-3 minutes until slightly thickened.
- Return the cooked steak to the skillet and toss to coat evenly with the sauce.
- Add the cooked pasta and toss again to combine all flavors. Cook for an additional minute to meld together.
- Garnish with freshly chopped parsley or cilantro and extra red pepper flakes if desired. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of water or extra oil when reheating to maintain texture.
- This dish pairs beautifully with a fresh green salad and crisp white wine.
- Elevate your meal with a side of garlic bread or bruschetta.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: High Protein
Nutrition
- Serving Size: 1 plate
- Calories: 620 Kcal
- Sugar: 9g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 88mg