Cook the pasta by bringing a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

While the pasta cooks, pat steak cubes dry and season with salt, pepper, and soy sauce. Optionally add cornstarch for a crust. Let marinate.

Heat a skillet over medium-high heat and drizzle olive oil. Sear steak cubes for 2-3 minutes on each side until browned and caramelized. Transfer to a plate.

In the same skillet, lower heat and add minced garlic. Sauté for about 30 seconds until fragrant.

Add honey, brown sugar, Sriracha, rice vinegar, and sesame oil. Stir and bring to a simmer for 1-2 minutes until glossy.

Add cooked spaghetti to the skillet and toss with sauce. Add reserved pasta water if sauce is too thick.

Return the seared steak to the skillet and toss everything together for an additional minute.

Serve warm, garnished with toasted sesame seeds and parsley or green onions.