Description
A delicious and flavorful dish combining steak and pasta with a sweet and spicy garlic sauce.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 1 pound 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
- 1/2 cup bell peppers, sliced (any color)
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium-high heat. Add the sliced flank steak and season with salt and pepper. Cook for about 3-4 minutes until browned, then remove from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
- Stir in the soy sauce, honey, and rice vinegar. Bring the mixture to a simmer, then add the sliced bell peppers and cook for 2-3 minutes until they are tender.
- Return the cooked steak to the skillet and mix well. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine to the skillet and toss everything together until well combined.
- Serve hot, garnished with chopped green onions and grated Parmesan cheese if desired.
Notes
- For a milder dish, reduce the amount of red pepper flakes.
- To add more veggies, consider including broccoli or snap peas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg