Cook the rotini pasta according to package instructions in salted water. Drain and set aside.

While pasta cooks, slice steak thinly against the grain into bite-sized pieces.

Heat olive oil in a large 12-inch skillet over medium-high heat until shimmering.

Season steak slices with salt and pepper. Add to the skillet in a single layer, working in batches if needed. Cook for 2-3 minutes, flip once, then cook another 2-3 minutes until browned. Remove from skillet and set aside.

Lower heat to medium and add minced garlic to the same skillet. Cook for 1 minute, stirring constantly, until fragrant and golden but not browned.

Add honey, soy sauce, rice vinegar, and grated ginger (if using) to the skillet. Stir well to combine and bring to a simmer for 2-3 minutes.

In a small bowl, mix cornstarch with 2 tablespoons cold water until smooth to create a slurry.

Whisk the cornstarch slurry slowly into the simmering sauce while stirring constantly. Cook for 1-2 minutes until the sauce becomes thick and glossy, coating the back of a spoon.

Return the cooked steak slices to the skillet and toss in the sauce until evenly coated. Let warm through for about 1 minute.

Add the cooked rotini pasta to the skillet and stir everything together until the pasta is well coated in the honey garlic sauce.

Serve immediately in bowls or plates. Garnish with fresh parsley and sesame seeds if desired.