Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to the package instructions until al dente. Before draining, scoop out about ½ cup of pasta water and set it aside. Drain the pasta and toss it lightly with butter to prevent sticking. Keep it warm.
While the pasta cooks, pat the steak cubes dry with paper towels. In a bowl, toss them with salt, pepper, soy sauce, and (optional) a dusting of cornstarch for extra crust. Let them marinate briefly as you heat up your pan.
Heat olive oil in a large skillet or cast-iron pan over high heat until shimmering. Add the steak cubes in a single layer, being careful not to overcrowd the pan. Sear for about 2-3 minutes on each side until beautifully caramelized and cooked to your liking. Remove steak from the pan and set aside.
In the same skillet, lower the heat to medium. Add a touch more oil if needed, then sauté the minced garlic until fragrant (about 30 seconds). Pour in the soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, crushed red pepper, and water. Stir and simmer for 1-2 minutes until the sauce thickens slightly.
Add the cooked pasta to the skillet with the sauce, tossing gently to coat every strand. If needed, loosen the sauce with a splash of reserved pasta water. Return the steak to the pan and toss everything together for another minute so the flavors meld beautifully.
Plate the Sweet and Spicy Garlic Steak Pasta generously. Sprinkle with toasted sesame seeds, freshly chopped parsley or green onions, and an extra pinch of red pepper flakes if you love the heat. Serve immediately and savor every bold, saucy bite!
No comments yet, be the first to leave one!