Honey Garlic Steak and Rotini
"Something the DH came up with, which we really enjoyed. We have tried this in different ways and one was to use thinly sliced pieces of steak cut into strips which the DH preferred but I felt tasted just as good but we did add vegetables to the strip steak (snow peas, julienned carrot, small broccoli florets and shredded spinach leaves, stir fried and put to one side to add to the dish and the end before adding the pasta,"
Original is 2 servings
Ingredients
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- Marinade
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- For Cooking
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- Honey Garlic Sauce
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Nutritional
- Serving Size: 1 (407.2 g)
- Calories 1100.1
- Total Fat - 28.3 g
- Saturated Fat - 7.1 g
- Cholesterol - 94.5 mg
- Sodium - 1765.4 mg
- Total Carbohydrate - 166.3 g
- Dietary Fiber - 21.1 g
- Sugars - 18.9 g
- Protein - 54.1 g
- Calcium - 77.4 mg
- Iron - 6.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 1.5 mg
Step by Step Method
Step 1
Put on a large pot of boiling water and salt well and cook rotini as per packet directions (ours was 9 minutes) - if pre-cooking pasta put some oil in and toss well to keep separated but if coking just before the end of the dish you can add it straight to the beef a little of the pasta water will help with the sauce..
Step 2
Mix marinade ingredients thoroughly together and cut rump steak into bite size pieces and marinade for 10 minutes.
Step 3
Add oil to hot frypan and cook steak in batches if needed (depends on size of pan) and then put to one side.
Step 4
Now add butter to the same pan the steak was cooked in and fry off the garlic for about 30 seconds and then add honey, soy sauce, hoisin sauce and chilli flakes (premixed all these into a jug and pours into the pan) and then add corn slurry (corn flour and water mixed together) and then let boil for a few minutes to thicken slightly before adding the steak back in and let heat through and then add the cooked rotini and serve and garnish with parsley if you wish.
Tips
No special items needed.
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