Scale

12 oz rotini pasta

1 lb sirloin steak, cut into bite-sized pieces

Salt and pepper to taste

1 tbsp olive oil

3 cloves garlic, minced

1/4 cup soy sauce

1/4 cup honey

2 tbsp brown sugar

1 tbsp rice vinegar or apple cider vinegar

1 tsp cornstarch + 1 tbsp water (optional, for thickening)

Chopped green onions or sesame seeds for garnish (optional)

1. Cook rotini pasta according to package directions. Drain and set aside.

2. Season steak with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

3. Add steak and sear 2–3 minutes per side until browned and cooked to your liking. Remove and set aside.

4. In the same skillet, reduce heat to medium. Add garlic and sauté 30 seconds.

5. Stir in soy sauce, honey, brown sugar, and vinegar. Simmer for 2–3 minutes.

6. If desired, stir in cornstarch slurry and cook until sauce thickens, about 1 minute.

7. Add steak and pasta back to the pan. Toss to coat in sauce and heat through.

8. Garnish with green onions or sesame seeds and serve hot.

Use flank or ribeye if preferred—just slice thinly against the grain.

Add steamed broccoli or snap peas to make it a full meal.

Store leftovers in the fridge up to 3 days; reheat with a splash of water.

Keywords: honey garlic steak, steak rotini pasta, sticky garlic beef, easy steak pasta dinner