Flank Steak Stir-Fry Pasta

I absolutely love this Flank Steak Stir-Fry Pasta because it’s a perfect blend of savory, sweet, and slightly spicy flavors all coming together in one satisfying dish. The tender flank steak combined with the richness of soy sauce and honey creates a sauce that coats every strand of pasta. Plus, with the crunch of bell peppers and the aromatic kick of garlic and red pepper flakes, each bite is bursting with flavor. It’s a quick and easy dish that’s perfect for busy weeknights but fancy enough for any dinner gathering.

Ingredients

• 8 oz pasta (fettuccine or spaghetti)

• 1 lb flank steak, thinly sliced

• 2 tablespoons olive oil

• 4 cloves garlic, minced

• 1 teaspoon red pepper flakes (adjust to taste)

• 1/4 cup soy sauce

• 2 tablespoons honey

• 1 tablespoon rice vinegar

• 1 bell pepper, sliced

• 4 green onions, chopped

• Salt and pepper to taste

• Fresh cilantro for garnish (optional)

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. I start by cooking the pasta according to the package instructions, draining it well, and setting it aside.

2. In a large skillet over medium heat, I heat up the olive oil. I add the minced garlic and red pepper flakes, sautéing them until fragrant.

3. Then, I toss in the thinly sliced flank steak, seasoning it with salt and pepper. I cook it until the steak is browned on all sides.

4. Once the steak is cooked, I pour in the soy sauce, honey, and rice vinegar, stirring to combine. I add the sliced bell pepper and let it cook for about 3-4 minutes, until the peppers are tender.

5. Finally, I add the cooked pasta to the skillet, tossing it well to coat it with the flavorful sauce.

6. I remove the skillet from the heat and garnish with chopped green onions and cilantro for an extra burst of freshness. Serve the pasta hot and enjoy!

Servings and Timing

This recipe serves about 4 people. The total cooking time is around 30 minutes, making it a quick, delicious meal that’s perfect for any night of the week.

Variations

• Beef substitute: If I don’t have flank steak, I can easily swap it for another cut of beef like sirloin or even ground beef.

• Vegetarian version: For a vegetarian take, I can substitute the steak with tofu or tempeh for that hearty, protein-packed element.

• Veggie add-ins: I love adding extra veggies like mushrooms, zucchini, or snap peas to this dish for added texture and flavor.

• Sweet and savory: If I want more sweetness, I can add a tablespoon of brown sugar or pineapple juice to the sauce.

• Spicy kick: For a spicier version, I might increase the red pepper flakes or add a chopped chili pepper into the mix.

Storage/Reheating

• Storage: I can store any leftover pasta in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, I simply warm it in a skillet over medium heat with a splash of water or broth to loosen the sauce. Stir occasionally until it’s heated through. It also works well in the microwave if I’m in a rush!

FAQs

How can I make this recipe less spicy?

If I want a milder version, I can reduce the amount of red pepper flakes or omit them entirely. I might also use sweet bell peppers instead of spicy ones.

Can I use a different kind of pasta?

Definitely! While I like fettuccine or spaghetti for this recipe, any pasta shape will work, from penne to linguine. Just make sure to cook it according to the package instructions.

What if I don’t have flank steak?

If flank steak isn’t available, I can substitute it with sirloin, ribeye, or even chicken breast. Just adjust the cooking time based on the meat I choose.

Can I make this dish ahead of time?

This is a great dish to make ahead, especially if I want to meal prep. I can store it in an airtight container and reheat it when needed, though the pasta may soak up some of the sauce. Just add a little extra soy sauce when reheating to keep it flavorful.

Is this dish gluten-free?

To make this gluten-free, I can substitute the pasta with a gluten-free variety and use tamari instead of soy sauce. That way, I can still enjoy all the great flavors without the gluten.

Conclusion

This Flank Steak Stir-Fry Pasta is one of those dishes I keep coming back to because it’s so versatile and quick. With the tender steak, the flavorful sauce, and the perfect balance of textures from the pasta and veggies, it never fails to impress. Whether I’m serving it on a busy weekday or for a special occasion, it always hits the spot!