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