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- 8 oz fettuccine or spaghetti - 1 lb flank steak, sliced thinly against the grain - 2 tablespoons olive oil The main ingredients form the backbone of this dish. Fettuccine or spaghetti serves as the pasta base. I love using flank steak for its rich flavor and tenderness. Olive oil adds a nice touch of fat, which helps in cooking the steak and veggies. - 1 red bell pepper, sliced - 1 small zucchini, julienned - 2 cloves garlic, minced The vegetables bring color and crunch. Red bell pepper adds sweetness and bright color to your plate. Zucchini provides a mild taste and nice texture. Garlic is a must for its aromatic kick. Together, they create a balanced bite. - 3 tablespoons honey - 2 tablespoons soy sauce - 1 tablespoon rice vinegar These sauce elements are key to the dish's sweet and spicy profile. Honey offers sweetness that balances the heat. Soy sauce brings depth and umami, while rice vinegar adds a tangy finish. This sauce ties the whole dish together beautifully. {{ingredient_image_1}} - Boiling and Draining Start by boiling a large pot of salted water. Add 8 oz of fettuccine or spaghetti. Cook it until it is al dente, following the package instructions. This usually takes about 8-10 minutes. Once done, reserve about 1/2 cup of pasta water before draining the pasta. This water will help thicken your sauce later. - Reserved Pasta Water Tips The reserved pasta water is starchy. This starch helps the sauce cling to the pasta. If your sauce seems too thick later, add a little of this water. It makes your dish creamy and rich. - Seasoning and Searing Techniques Season 1 lb of thinly sliced flank steak with salt, pepper, and red pepper flakes. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer. Sear it for 2-3 minutes on each side until nicely browned. This gives the steak great flavor. - Resting Tips After searing, remove the steak from the skillet. Let it rest for about 5 minutes. This allows the juices to redistribute, making the meat tender and juicy when you slice it. - Timing for Perfectly Cooked Veggies In the same skillet, add another tablespoon of olive oil. Toss in 2 cloves of minced garlic, 1 sliced red bell pepper, and 1 small julienned zucchini. Sauté them for about 4-5 minutes. You want them tender but still vibrant. This keeps their crunch and bright color. - Maintaining Color and Texture Stir the veggies often to avoid burning. You want them colorful and crisp. They will soak up some of that steak flavor left in the pan. This adds a great depth to your dish. Adjusting Heat Levels To find the right heat, start with one teaspoon of red pepper flakes. Taste the dish, and add more if you want it spicier. You can also use fresh chili peppers for a different kick. Just remember, you can always add more spice, but you can’t take it away. Sweetness Tips For sweetness, honey works great. If you want a twist, try maple syrup or agave nectar. You can mix in a bit of brown sugar if you like. Taste it as you go to get the perfect balance of sweet and spicy. Choosing the Right Cut Flank steak is my favorite for this dish. It's tender and cooks quickly. You can also try sirloin or skirt steak if you want. Just slice it thin against the grain for the best texture. Doneness Guidelines Cook the steak to your liking. For medium-rare, aim for 130°F. Use a meat thermometer to check. Let the steak rest for a few minutes before slicing. This keeps it juicy and flavorful. Best Accompaniments Serve this dish with a side salad or some garlic bread. A light vinaigrette can balance the meal. You might also enjoy it with a glass of red wine. Presentation Ideas For a beautiful plate, twirl the pasta into nests. Top with sliced steak and veggies. Sprinkle fresh basil and Parmesan on top. It’s a feast for the eyes and the taste buds! Pro Tips Choose the Right Cut: Flank steak is a great choice for its flavor and tenderness when sliced correctly. Ensure you slice it against the grain to maximize tenderness. Control the Spice Level: Adjust the red pepper flakes based on your heat preference. You can start with less and add more to the sauce if you like it spicier. Reserve Pasta Water: Always save some pasta water before draining. It's a great way to adjust the sauce's consistency and helps the sauce cling better to the pasta. Fresh Herbs for Flavor: Garnishing with fresh basil not only adds a pop of color but also enhances the dish's overall flavor profile. Don’t skip this step! {{image_2}} Alternative Pasta Options You can switch fettuccine or spaghetti for other types of pasta. Penne or rigatoni works great. They hold sauce well and give a nice bite. Whole wheat or chickpea pasta adds extra nutrition. Different Protein Choices If steak isn’t your thing, try chicken or shrimp. Chicken thighs have great flavor and cook quickly. Shrimp brings a seafood twist and cooks in just a few minutes. Tofu is a great choice for a plant-based meal. Gluten-Free Alternatives For a gluten-free dish, use gluten-free pasta. Many brands offer great options made from rice or quinoa. These pastas cook similarly and taste amazing with the sauce. Vegetarian Option Ideas You can make this dish vegetarian by omitting the meat. Add more veggies like mushrooms or spinach for depth. Use a plant-based protein, like tempeh, for added texture and flavor. Additional Spices to Incorporate Want more flavor? Add smoked paprika for a smoky kick. A pinch of cumin adds warmth. For a fresh twist, try fresh herbs like thyme or oregano. Garnishing Ideas Garnish with fresh basil for a burst of flavor. A sprinkle of crushed red pepper can boost heat. Toasted pine nuts add crunch and a nutty taste. Grated cheese is a classic, but nutritional yeast is a tasty vegan option. - To store leftovers, let the pasta cool down first. - Place it in an airtight container. - Keep it in the fridge for up to three days. - If you want to keep it longer, consider freezing it. - For best results, reheat in a skillet on medium heat. - Add a splash of water or broth to keep it moist. - Stir often to avoid sticking and overcooking. - Microwave is quick, but it may dry out the pasta. - To freeze the dish, portion it into containers. - Make sure to leave some space for expansion. - Label the containers with the date. - To thaw, place in the fridge overnight. - Reheat in a skillet, adding a bit of water if needed. You can prep sweet and spicy steak pasta ahead of time. Cook the pasta and let it cool. Store it in an airtight container in the fridge. You can also slice the steak and cook the veggies early. Keep the sauce separate until you’re ready to serve. When you want to eat, just heat everything together. This keeps the flavors fresh. Yes, you can use other types of steak. Ribeye, sirloin, or skirt steak work well. Just slice them thin against the grain for the best texture. Each cut brings its own flavor. Choose what you like best or what you have on hand. If you need a honey substitute, try maple syrup or agave nectar. These add sweetness without changing the flavor too much. Brown sugar mixed with water can also work. Just use the same amount as honey for the best results. To adjust the spiciness, play with the red pepper flakes. Start with less if you prefer milder dishes. You can always add more if needed. For extra heat, add sliced fresh chili peppers or a dash of hot sauce. Taste as you go to find your perfect balance. This blog post covered how to make sweet and spicy steak pasta. We explored the main ingredients, including fettuccine, flank steak, and fresh veggies. I provided step-by-step cooking instructions to help you create the dish. Helpful tips were shared to balance flavors and choose the right steak. We also discussed variations for dietary needs and proper storage methods. Incorporate these ideas, and you can enjoy a tasty meal tailored to your taste. Happy cooking!

Sweet and Spicy Steak Pasta

A delicious blend of tender steak, vibrant vegetables, and pasta tossed 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
Calories 500 kcal

Ingredients
  

  • 8 oz fettuccine or spaghetti
  • 1 lb flank steak, sliced thinly against the grain
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, sliced
  • 1 small zucchini, julienned
  • 1 teaspoon red pepper flakes
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • for serving grated Parmesan cheese (optional)

Instructions
 

  • In a large pot of salted boiling water, add the fettuccine or spaghetti. Cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water before draining, then set the pasta aside.
  • Season the sliced flank steak with salt, pepper, and red pepper flakes. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steak in a single layer and sear for about 2-3 minutes on each side, until browned and cooked to your preferred doneness. Remove from the skillet and let it rest.
  • In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic, sliced bell pepper, and zucchini. Sauté for about 4-5 minutes, or until the vegetables are tender but still vibrant.
  • In a small bowl, combine honey, soy sauce, rice vinegar, and additional red pepper flakes (if desired). Pour this mixture over the sautéed vegetables in the skillet, stirring to coat well.
  • Slice the rested steak into bite-sized pieces. Add the drained pasta and steak to the skillet with vegetables and sauce. Toss everything together, adding reserved pasta water a little at a time if necessary to loosen the sauce and help distribute flavors evenly.
  • Taste and adjust seasoning, sprinkle with additional salt or pepper as needed. Serve the pasta hot, garnished with fresh basil leaves and grated Parmesan cheese, if using.

Notes

Adjust red pepper flakes according to spice preference.
Keyword honey, pasta, quick meal, spicy, steak