This Sticky Honey Garlic Steak and Rotini is a one-pan wonder that combines tender strips of seared beef with perfectly cooked pasta in a sweet and savory glaze. It is an effortless weeknight dinner that tastes like your favorite takeout but comes together faster than delivery.
With a rich butter-garlic base and a glossy honey coating, every bite is packed with bold flavor and satisfying textures.
Recipe Details
- Flavor Profile: A mouthwatering blend of sweet honey, salty soy sauce, and aromatic garlic, with an optional kick of heat from red pepper flakes.
- Texture: The steak is tender with browned edges, while the rotini cooks perfectly in the broth, all coated in a sticky, glossy sauce.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. Everything cooks in one skillet, including the pasta.
What You’ll Need
To make this recipe, you will need a large skillet or deep sauté pan to accommodate the steak, liquid, and pasta. A small bowl is needed to marinate the steak. The ingredients rely on quick-cooking steak cuts, pantry staples for the sauce, and beef broth to infuse the pasta with extra flavor.
Ingredient Notes
- Steak – Sirloin or flank steak works best. Slice it thinly against the grain to ensure it is tender and cooks quickly.
- Cornstarch – Tossing the steak in cornstarch creates a velvety coating (a technique called velveting) that protects the meat from drying out and helps thicken the sauce later.
- Honey – This provides the sticky sweetness and glaze consistency.
- Soy Sauce – Used in both the steak marinade and the sauce, it adds essential saltiness and umami.
- Oyster Sauce – Though optional, it adds a deep savory richness and gloss to the sauce.
- Butter – Unsalted butter forms the rich base of the garlic sauce.
- Rotini Pasta – The corkscrew shape is perfect for holding onto the sticky sauce.
- Beef Broth – Cooking the pasta in broth instead of water infuses every noodle with savory beef flavor.
Add-ins and Substitutions
- Vegetables – Broccoli florets or snap peas can be tossed in with the pasta during the last 3-4 minutes of cooking for a complete meal.
- Spice – Increase the red pepper flakes or add a drizzle of sriracha if you like it spicy.
- Pasta – Penne or bowtie pasta can be used instead of rotini; just adjust cooking times according to package directions.
How to Make Sticky Honey Garlic Steak and Rotini
- Prepare the Steak: In a bowl, toss the thinly sliced steak with 1 tbsp soy sauce, salt, black pepper, and cornstarch. Let it sit for 5 minutes to absorb the flavors.
- Sear the Steak: Heat the olive oil in a large skillet over medium-high heat. Sear the steak strips for 2-3 minutes per side until browned and crispy on the edges. Remove the steak from the pan and set it aside on a plate.
- Cook the Pasta: In the same skillet (don’t wipe it out!), pour in the beef broth and water. Bring the liquid to a boil. Add the rotini pasta and cook for 8-10 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Make the Sauce: Once the pasta is cooked, reduce the heat to medium-low. Add the butter to the skillet with the pasta. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the honey, 2 tbsp soy sauce, oyster sauce, and red pepper flakes. Let everything simmer for 1-2 minutes until the sauce creates a slightly thickened glaze.
- Combine & Serve: Return the cooked steak to the skillet and toss everything together to coat the meat and pasta in the sticky sauce.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot!
Pro Tip: Don’t wash the pan after searing the steak! The browned bits (fond) left on the bottom will lift off when you add the broth, adding incredible depth of flavor to the pasta.
Recipe Tips
- Slicing Steak: For the most tender bite, freeze your steak for 20 minutes before slicing. This firms it up, allowing you to cut very thin, even strips.
- Watch the Liquid: If the liquid evaporates before the pasta is tender, splash in a little more water or broth. You want the pasta to be cooked but not soupy before adding the sauce ingredients.
- High Heat Sear: Make sure your pan is hot when adding the steak. You want a quick sear to lock in juices, not a slow steam.
FAQs
- Can I use chicken? Yes, sliced chicken breast or thighs work perfectly with this method and sauce profile.
- Is it gluten-free? To make it gluten-free, use gluten-free pasta and Tamari instead of soy sauce (and check your oyster sauce label).
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or skillet.
Serving Suggestions
- Greens: A side of steamed bok choy or roasted asparagus pairs well.
- Appetizer: Start with some vegetable spring rolls or potstickers.
- Crunch: Top with extra sesame seeds or even crushed peanuts for texture.
Make This Recipe in Advance
- Prep: You can slice the steak and chop the garlic/green onions in advance.
- Fresh is Best: Because this is a one-pan pasta dish, it is best served immediately while the sauce is glossy and the pasta is perfectly al dente.
Sticky Honey Garlic Steak and Rotini
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Sticky Honey Garlic Steak and Rotini is a one-pan wonder that combines tender strips of seared beef with perfectly cooked pasta in a sweet and savory glaze. It is an effortless weeknight dinner that tastes like your favorite takeout but comes together faster than delivery. With a rich butter-garlic base and a glossy honey coating, every bite is packed with bold flavor and satisfying textures.
Ingredients
The Steak
- 1 lb sirloin or flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon olive oil (for searing)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
The Honey Garlic Sauce
- 3 tablespoons unsalted butter
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, but recommended for depth)
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for spice)
The Pasta Base
- 8 oz dry rotini pasta
- 2 cups beef broth
- 1/2 cup water
Garnish
- 2 tablespoons sliced green onions
- 1 teaspoon sesame seeds
Instructions
Prepare the Steak
In a medium bowl, toss the sliced steak with 1 tablespoon soy sauce, salt, black pepper, and cornstarch. Let it sit for 5 minutes to absorb the flavors and create a coating.
Sear the Steak
Heat the olive oil in a large deep skillet over medium-high heat. Add the steak strips in a single layer (do this in batches if needed). Sear for 2–3 minutes per side until browned and crispy on the edges. Remove the steak to a plate and set aside.
Cook the Pasta
In the same skillet (do not wipe it out keep those flavorful browned bits!), pour in the beef broth and water. Bring to a boil. Add the rotini pasta. Cook for 8–10 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed. Note: If the pan gets too dry before the pasta is cooked, splash in a little extra water.
Make the Sauce
Once the pasta is cooked, reduce heat to medium-low. Add the butter directly to the skillet with the pasta. Add the minced garlic and sauté for 30 seconds until fragrant.
Simmer
Stir in the honey, 2 tablespoons soy sauce, oyster sauce, and red pepper flakes. Simmer for 1–2 minutes until the sauce bubbles and creates a slightly thickened glaze around the noodles.
Combine
Return the cooked steak (and any resting juices) to the skillet. Toss everything together to coat the meat and pasta in the sticky sauce.
Serve
Garnish with green onions and sesame seeds. Serve hot.
Notes
Velveting Beef: Tossing the steak in cornstarch is a technique called “velveting.” It creates a protective seal that keeps the meat juicy during searing and helps thicken the sauce later.
Slicing Tip: For the most tender bite, slice your steak against the grain. To make this easier, freeze the steak for 20 minutes before cutting; firm meat slices more thinly and evenly.
Liquid Management: The pasta cooks by absorbing the beef broth. Keep an eye on it you want the liquid mostly absorbed but not bone dry when you add the sauce ingredients.
Veggie Add-In: To make this a complete meal, toss in broccoli florets or snap peas during the last 3–4 minutes of the pasta cooking time.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: One-Pan / Skillet
- Cuisine: Asian-Fusion
Nutrition
- Serving Size: 1 Serving (approx. 1/4 of skillet)
- Calories: 590
- Sugar: 24g
- Sodium: 1150mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: honey garlic steak bites, beef pasta recipe, one pot pasta, easy weeknight dinner, asian beef noodles, sticky beef recipe, 20 minute meals
