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- 8 oz fettuccine or spaghetti - 1 lb flank steak, thinly sliced against the grain - 2 tablespoons olive oil, divided - 2 cloves garlic, minced - 1 red bell pepper, sliced into thin strips - 1 small zucchini, julienned - 1 teaspoon red pepper flakes (adjust based on your heat preference) - 3 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - Salt and freshly ground black pepper, to taste - Fresh basil leaves for garnishing - Grated Parmesan cheese for serving (optional) - Ounces (oz) for pasta - Pounds (lb) for steak - Tablespoons (tbsp) for oil, honey, soy sauce, and vinegar - Teaspoon (tsp) for red pepper flakes - Cloves for garlic - Use chicken or shrimp instead of flank steak for a different protein. - Swap fettuccine for penne or gluten-free pasta if needed. - Replace honey with maple syrup for a vegan version. - Use bell peppers of any color for a new flavor. - For a spicy kick, try using sriracha instead of red pepper flakes. {{ingredient_image_2}} To start, fill a large pot with water and add a good pinch of salt. Bring the water to a boil. Add 8 oz of fettuccine or spaghetti to the pot. Cook it according to the package directions, usually 8-10 minutes, until it is al dente. Before draining, remember to save about 1/2 cup of the pasta water. Once it's ready, drain the pasta and set it aside. Next, take 1 lb of flank steak and slice it thinly against the grain. Season the beef with salt, black pepper, and red pepper flakes for some heat. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak slices in a single layer. Cook them for about 2-3 minutes per side until they are browned. After cooking, remove the steak from the skillet and let it rest on a plate. Now, keep the same skillet on the heat. Add the remaining tablespoon of olive oil to the pan. Toss in 2 cloves of minced garlic and cook for about 30 seconds until it smells nice. Then, add in 1 sliced red bell pepper and 1 small julienned zucchini. Sauté these veggies for about 4-5 minutes. Stir them often until they are tender but still colorful. In a separate small bowl, mix together 3 tablespoons of honey, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar. If you want more heat, add extra red pepper flakes. Pour this sauce over the sautéed vegetables in the skillet. Stir well to coat the veggies and heat everything through. Slice the rested steak into bite-sized pieces. Add the drained pasta and the steak to the skillet with the veggies and sauce. Gently toss everything together. Use the reserved pasta water a little at a time to help the sauce mix better and coat all the ingredients. Taste the dish and adjust the salt or pepper if needed. Serve this tasty pasta hot. You can garnish it with fresh basil leaves and sprinkle some grated Parmesan cheese on top if you like. Enjoy your sweet and spicy steak pasta! To cook steak perfectly, start with flank steak. It has a nice flavor and texture. Cut against the grain for tender bites. Season it with salt, pepper, and red pepper flakes. Heat the pan on medium-high. Add oil, then place steak slices in a single layer. Let them sear without moving for 2-3 minutes. Flip and repeat until browned. Remove and let it rest. This keeps it juicy and tasty. To change the spice in your dish, use red pepper flakes. Start with one teaspoon for a mild kick. If you want more heat, add more flakes. You can also add some sauce made with sriracha or chili paste. Mix in small amounts and taste as you go. This way, you can find the right heat for your taste. Cook pasta in a big pot with salted water. Bring the water to a boil before adding pasta. Follow the package instructions for timing, usually 8-10 minutes. To keep pasta from sticking, stir it occasionally. Before draining, save some pasta water. This water helps make the sauce creamy later. Drain and set the pasta aside until ready to mix with the other ingredients. Pro Tips Choose the Right Cut: Flank steak is ideal for this dish due to its flavor and texture. Make sure to slice it against the grain for maximum tenderness. Perfect Pasta Cooking: Always reserve some pasta water before draining. This starchy water can be used to adjust the sauce's consistency and help it cling to the pasta. Adjust the Heat Level: If you're sensitive to spice, start with less red pepper flakes in the steak seasoning and sauce. You can always add more to suit your taste. Fresh Herbs for Flavor: Garnishing with fresh basil not only adds a pop of color but also enhances the overall flavor profile of your dish. {{image_4}} You can make Sweet and Spicy Pasta without meat. Use mushrooms and bell peppers for a hearty bite. Swap the steak for 1 can of drained chickpeas for protein. Sauté the chickpeas with the vegetables. This will add a nice texture and flavor. To make this dish gluten-free, choose gluten-free pasta. Many brands offer great options made from rice or corn. Ensure the soy sauce is gluten-free too. This option keeps the taste while meeting dietary needs. If you want different protein, try shrimp or chicken. For shrimp, cook them the same way as the steak. For chicken, use thin slices and cook until golden. Both options bring a different flavor while keeping the dish fun and tasty. Store leftover Sweet and Spicy Steak Pasta in an airtight container. This keeps the dish fresh. It will last for about three to four days in the fridge. Make sure it cools down before sealing. This helps prevent moisture buildup. You can freeze this pasta dish if needed. First, let it cool completely. Then, place it in a freezer-safe container. Seal tightly to avoid freezer burn. It will stay good for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, use a skillet for the best results. Add a splash of water or broth to keep it moist. Heat over medium heat, stirring occasionally. You can also use a microwave. Cover it with a damp paper towel to keep it from drying out. Heat in short intervals, stirring in between. Enjoy your meal just like fresh! The best steak for this dish is flank steak. It has a nice flavor and cooks well when sliced thinly. You can also use skirt steak or sirloin if you prefer. Both options work nicely and add great taste. Yes, you can use any pasta you like. Fettuccine and spaghetti are my favorites, but penne or rigatoni also work. Choose a pasta that you enjoy and that holds sauce well. Just follow the cooking time on the package. To reduce the spice, use fewer red pepper flakes. You can start with half a teaspoon. If you want even less heat, leave out the red pepper flakes altogether. Honey adds sweetness, which can help balance any heat from the dish. This blog post covered all you need to cook a great pasta dish with steak. We explored ingredients, substitutions, and step-by-step cooking methods. You learned tips for perfect steak and how to tweak spice levels. We also discussed vegetarian and gluten-free options. Lastly, we shared storage and reheating info. With this guide, you can confidently prepare a delicious meal anytime. Enjoy experimenting and making it your own!

Sweet and Spicy Steak Pasta

A delicious combination of tender steak, pasta, and vibrant vegetables in a sweet and spicy sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 8 oz fettuccine or spaghetti
  • 1 lb flank steak, thinly sliced against the grain
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 1 unit red bell pepper, sliced into thin strips
  • 1 small zucchini, julienned
  • 1 teaspoon red pepper flakes
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • to taste unit salt and freshly ground black pepper
  • for garnishing unit fresh basil leaves
  • for serving unit grated Parmesan cheese

Instructions
 

  • In a large pot, bring generously salted water to a boil. Add the fettuccine or spaghetti and cook according to the package instructions until al dente, typically around 8-10 minutes. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set it aside.
  • Season the thinly sliced flank steak with a sprinkle of salt, freshly ground black pepper, and red pepper flakes for heat. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned steak slices in a single layer. Sear for about 2-3 minutes per side or until browned and cooked to your desired level of doneness. Remove the steak from the skillet and allow it to rest on a plate.
  • In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Next, toss in the sliced red bell pepper and julienned zucchini. Sauté for approximately 4-5 minutes, stirring occasionally, until the vegetables are tender yet retain their vibrant color.
  • In a small bowl, whisk together the honey, soy sauce, rice vinegar, and additional red pepper flakes for more heat if desired. Pour this flavorful sauce over the sautéed vegetables in the skillet, stirring to ensure they are well-coated and heated through.
  • Slice the rested steak into bite-sized pieces. Add the drained pasta along with the steak to the skillet containing the sautéed vegetables and sauce. Gently toss everything together, adding reserved pasta water gradually as needed to loosen the sauce and enhance the mixing of flavors.
  • Taste the pasta dish and adjust the seasoning if necessary, adding extra salt or pepper to suit your liking. Serve the pasta hot, beautifully garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese, if desired.

Notes

Adjust the red pepper flakes based on your heat preference.
Keyword pasta, quick meal, steak, sweet and spicy