I plated sticky honey garlic steak over rotini where glossy, sweet-savory sauce clings to every spiral and sesame and green onions add a pop you won’t be able to ignore.

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I’m obsessed with this Sticky Honey Garlic Steak & Rotini because it hits every savory-sweet note I crave. I love how the seared flank steak bites through a glossy honey garlic sauce, sticky and bold, while rotini soaks up all that flavor.

I adore the contrast of tender pasta, caramelized edges on the meat, and a pop of green onion at the end. It’s not precious.

It’s loud, satisfying, and exactly what I want on a rushed weeknight or when I actually decide to treat myself. Messy forkfuls welcomed.

I can’t stop going back for seconds, always. #HoneyGarlicSteak #RotiniPasta #StickySteak

Ingredients

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Rotini: twists hold sauce, it’s fun to twirl.
Flank or skirt steak: meaty protein, thin slices stay tender.
Salt and black pepper: basic seasoning, don’t skip it.
Vegetable or light olive oil: sears the steak, keeps it brown.
Unsalted butter: adds silkiness, basically restaurant-level finish.
Honey: sticky sweetness, makes that glossy glaze.
Soy sauce: salty umami backbone, balances the honey.
Brown sugar: deep caramel notes, it’s sweet but rich.
Garlic cloves: punchy aroma, you’ll smell it from the kitchen.
Rice or apple cider vinegar: brightens the sauce, cuts sweetness.
Sriracha: optional heat, gives a little kick.
Cornstarch slurry: thickens the sauce, makes it cling.
Green onions: fresh bite and color, adds crunch.
Toasted sesame seeds: nutty sprinkle, tiny texture hits.
Freshly ground black pepper: final peppery pop, really wakes it.

Ingredient Quantities

12 oz rotini pasta

1 lb flank or skirt steak, thinly sliced against the grain

Salt and black pepper, to taste

1 tbsp vegetable oil or light olive oil for searing

1 tbsp unsalted butter (optional, for finishing)

1/3 cup honey

1/4 cup low sodium soy sauce

2 tbsp brown sugar, packed

3 to 4 garlic cloves, minced

1 tbsp rice vinegar or apple cider vinegar

1 tsp sriracha or hot sauce (optional, for a little heat)

1 tbsp cornstarch plus 2 tbsp cold water (for slurry)

2 to 3 green onions, thinly sliced

1 tsp toasted sesame seeds

Freshly ground black pepper, extra for finishing

How to Make this

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1. Bring a large pot of well salted water to a boil and cook 12 oz rotini according to package directions until just al dente, drain and set aside but reserve about 1/2 cup pasta water.

2. Pat 1 lb flank or skirt steak dry and slice thinly against the grain; season both sides with salt and fresh ground black pepper.

3. In a small bowl whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 3 to 4 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sriracha if using; set that aside.

4. Heat 1 tbsp vegetable or light olive oil in a large skillet over medium high heat until shimmering, then sear the steak in batches so it gets a good brown crust, about 1 to 2 minutes per side for thin slices; transfer seared steak to a plate.

5. Reduce heat to medium, add the sauce mixture to the same skillet and bring to a simmer, scraping up brown bits from the bottom for flavor.

6. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then whisk that into the simmering sauce; cook until the sauce thickens and becomes glossy, about 1 minute.

7. Return the steak to the skillet along with any juices that collected on the plate, toss to coat in the sticky sauce, and warm through for another minute or so.

8. Add the drained rotini to the skillet (or pour the steak and sauce over the pasta), toss to combine and loosen with a splash of reserved pasta water if it seems too thick; taste and adjust salt and pepper.

9. If you like a richer finish, stir in 1 tbsp unsalted butter now so the sauce gets silky, then cook one more minute until everything is glossy and well coated.

10. Serve immediately topped with 2 to 3 thinly sliced green onions, 1 tsp toasted sesame seeds and an extra crack of black pepper.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or sieve to drain the rotini
3. Large heavy skillet (cast iron or stainless) for searing and sauce
4. Cutting board and a sharp chef’s knife for slicing the steak thin
5. Small mixing bowl and whisk for the sauce and cornstarch slurry
6. Measuring cups and spoons for the honey, soy, sugar and cornstarch
7. Tongs or a slotted spoon to turn and move the steak pieces
8. Wooden spoon or heatproof spatula to scrape up the browned bits and toss everything together

FAQ

Q: Can I use a different pasta or cut of meat? A: Yes. Penne, fusilli or farfalle work great instead of rotini. If you dont have flank or skirt steak, hanger or sirloin are fine, but slice thin and against the grain so it stays tender.

Q: How do I keep the steak tender and not chewy? A: Don’t overcook it. Sear thin slices quickly over high heat 1 to 2 minutes per side until browned but still a little pink inside. Slice against the grain and let the meat rest a few minutes before tossing with sauce.

Q: My honey sauce is too thin or too sweet. How do I fix it? A: For thickness, stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) into the simmering sauce and cook until it coats the spoon. If it’s too sweet, add a splash more soy sauce or 1 to 2 tsp vinegar to balance it.

Q: Can I make this ahead or reheat leftovers? A: Yes. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a tablespoon of water or oil so the sauce loosens. Microwave works too, but heat in short bursts so the steak does not get rubbery.

Q: Any quick tips for extra flavor? A: Toast the sesame seeds first for a minute to boost nuttiness. Finish with a small pat of butter for shine and richness. Add a pinch of red pepper flakes or sriracha if you want more heat.

Q: Can this be made gluten free or vegetarian? A: For gluten free, use tamari or a GF soy sauce and gluten free pasta. For a veggie version, swap steak for thick slices of seared mushrooms, tofu or tempeh and cook a bit longer so they soak up the sauce.

Sticky Honey Garlic Steak & Rotini Recipe Substitutions and Variations

Steak (flank/skirt): slice sirloin or hanger instead, or use boneless chicken thighs cut thin, or for a veg option try extra firm tofu pressed and cubed — cooks similarly and soaks up the sauce well
Soy sauce: swap with tamari for gluten free, coconut aminos for lower sodium and milder sweetness, or a mix of 3 parts Worcestershire plus 1 part water in a pinch
Honey: use pure maple syrup 1:1, or agave nectar same amount, or dissolve 2 tbsp brown sugar in 1 tbsp warm water if that’s all you got
Rotini pasta: use fusilli or penne for similar bite, spaghetti or linguine if you like long pasta, or rice noodles for a gluten free twist

Pro Tips

1) Slice and cook like this: cut the steak super thin and against the grain, then sear in very hot batches so you get brown crusts. If you crowd the pan the meat will steam and get tough, and nobody wants that.

2) Save that pasta water and use it sparingly. A few tablespoons will loosen the sauce and make it cling to the rotini better than just adding oil. If the sauce gets too thick, add water a little at a time so you dont wash out the flavor.

3) Make the sauce a bit ahead and taste it. Honey and soy can be sweet and salty, so adjust with a splash more vinegar or a pinch more sugar depending on how it tastes. If it feels flat add a touch of black pepper or a tiny squeeze of lemon to brighten things up.

4) Finish gently. When you return the steak to the pan, heat just long enough to warm it through. Stirring in the butter at the end makes the sauce silkier, but dont overcook or the butter will separate. Sprinkle onions and sesame seeds right before serving so they stay fresh and crunchy.

Sticky Honey Garlic Steak & Rotini Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I plated sticky honey garlic steak over rotini where glossy, sweet-savory sauce clings to every spiral and sesame and green onions add a pop you won't be able to ignore.

Servings

servings

Calories

777

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander or sieve to drain the rotini
3. Large heavy skillet (cast iron or stainless) for searing and sauce
4. Cutting board and a sharp chef’s knife for slicing the steak thin
5. Small mixing bowl and whisk for the sauce and cornstarch slurry
6. Measuring cups and spoons for the honey, soy, sugar and cornstarch
7. Tongs or a slotted spoon to turn and move the steak pieces
8. Wooden spoon or heatproof spatula to scrape up the browned bits and toss everything together

Ingredients

12 oz rotini pasta
1 lb flank or skirt steak, thinly sliced against the grain
Salt and black pepper, to taste
1 tbsp vegetable oil or light olive oil for searing
1 tbsp unsalted butter (optional, for finishing)
1/3 cup honey
1/4 cup low sodium soy sauce
2 tbsp brown sugar, packed
3 to 4 garlic cloves, minced
1 tbsp rice vinegar or apple cider vinegar
1 tsp sriracha or hot sauce (optional, for a little heat)
1 tbsp cornstarch plus 2 tbsp cold water (for slurry)
2 to 3 green onions, thinly sliced
1 tsp toasted sesame seeds
Freshly ground black pepper, extra for finishing

Directions

Bring a large pot of well salted water to a boil and cook 12 oz rotini according to package directions until just al dente, drain and set aside but reserve about 1/2 cup pasta water.
Pat 1 lb flank or skirt steak dry and slice thinly against the grain; season both sides with salt and fresh ground black pepper.
In a small bowl whisk together 1/3 cup honey, 1/4 cup low sodium soy sauce, 2 tbsp packed brown sugar, 3 to 4 minced garlic cloves, 1 tbsp rice vinegar, and 1 tsp sriracha if using; set that aside.
Heat 1 tbsp vegetable or light olive oil in a large skillet over medium high heat until shimmering, then sear the steak in batches so it gets a good brown crust, about 1 to 2 minutes per side for thin slices; transfer seared steak to a plate.
Reduce heat to medium, add the sauce mixture to the same skillet and bring to a simmer, scraping up brown bits from the bottom for flavor.
Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, then whisk that into the simmering sauce; cook until the sauce thickens and becomes glossy, about 1 minute.
Return the steak to the skillet along with any juices that collected on the plate, toss to coat in the sticky sauce, and warm through for another minute or so.
Add the drained rotini to the skillet (or pour the steak and sauce over the pasta), toss to combine and loosen with a splash of reserved pasta water if it seems too thick; taste and adjust salt and pepper.
If you like a richer finish, stir in 1 tbsp unsalted butter now so the sauce gets silky, then cook one more minute until everything is glossy and well coated.
Serve immediately topped with 2 to 3 thinly sliced green onions, 1 tsp toasted sesame seeds and an extra crack of black pepper.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.