Description

Flank Steak Stir-Fry Pasta is a savory, sweet, and slightly spicy dish with tender flank steak, a rich soy sauce-honey sauce, crunchy bell peppers, and aromatic garlic. It’s a quick and easy meal that’s perfect for busy weeknights or dinner gatherings.

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)

¼ 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)

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Instructions

Cook the pasta according to the package instructions, drain, and set aside.
In a large skillet over medium heat, heat the olive oil. Add the minced garlic and red pepper flakes, sautéing until fragrant.
Add the thinly sliced flank steak to the skillet, seasoning with salt and pepper. Cook until the steak is browned on all sides.
Pour in the soy sauce, honey, and rice vinegar, stirring to combine. Add the sliced bell pepper and cook for 3-4 minutes until the peppers are tender.
Add the cooked pasta to the skillet and toss to coat with the sauce.
Remove from heat and garnish with chopped green onions and cilantro. Serve hot and enjoy!

Notes

If you don’t have flank steak, substitute with sirloin, ribeye, or chicken breast.
For a vegetarian version, substitute steak with tofu or tempeh.
Add extra veggies like mushrooms, zucchini, or snap peas for more texture.
For more sweetness, add a tablespoon of brown sugar or pineapple juice to the sauce.
If you want more heat, increase the red pepper flakes or add a chopped chili pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 9g
Sodium: 920mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 28g
Cholesterol: 60mg