Sweet and Spicy Garlic Steak Pasta

Sweet and Spicy Garlic Steak Pasta is one of those dishes that tastes as impressive as something you would order at your favorite restaurant but is secretly easy enough for any weeknight. Each bite has juicy steak, garlicky pasta, and just the right balance of sweetness and heat. I love how it comes together quickly but feels so special every time.

Every time I make this pasta my family polishes off the noodles by the end of dinner. The sauce always gets rave reviews and it is one of my most requested recipes from friends.

Ingredients

• Sirloin steak cubed: this cut gives you tender bites without needing a long marinade look for steak with good marbling for extra juiciness
• Salt and black pepper: essential for seasoning and bringing out beef flavor use freshly cracked black pepper if possible
• Soy sauce: for both the steak and the sauce gives that savory umami base choose lower sodium if you prefer
• Olive oil: helps with searing the steak and adds richness use extra virgin if you have it
• Cornstarch: helps create a silky crust on the steak bites completely optional
• Fresh garlic: use real cloves for authentic bold flavor not garlic powder
• Honey and brown sugar: bring just enough sweetness to balance the heat use local honey if you can
• Sriracha: gives the dish its heat and depth adjust the amount depending on your spice comfort
• Rice vinegar: for tang and brightness unseasoned is best for clean flavor
• Sesame oil: adds toasty nutty notes a small amount goes a long way select pure sesame oil for aroma
• Crushed red pepper flakes: for mild heat and beautiful flecks of color use fresh flakes for bigger punch
• Spaghetti: the vehicle for all the sauce choose a bronze cut for more sauce grip
• Butter: brings silkiness and a finishing richness salted or unsalted both work
• Sesame seeds toasted: for a little crunch and visual flair buy pre-toasted or toast yourself for max aroma
• Fresh parsley or green onions: for a fresh herby finish use whichever you prefer or both

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a boil and add a generous amount of salt Cook the spaghetti until just al dente about 8 minutes to ensure the noodles resist a bite Reserve half a cup of pasta water before draining Toss the hot pasta with butter so each strand is coated and glossy

Prepare the Steak:

Pat the steak pieces dry using paper towels to help them brown properly Sprinkle with salt and black pepper then toss with a bit of soy sauce Optionally add cornstarch for a crispier edge

Sear the Steak:

Heat olive oil in a heavy bottom skillet over high heat Once the oil shimmers add steak cubes in a single layer Sear each side until browned about 30 seconds to 1 minute per side until just done to your liking Remove steak from pan so it does not overcook

Make the Sauce:

Lower heat to medium and add minced garlic to the pan Sauté garlic just until fragrant about 30 seconds so it does not burn Stir in soy sauce honey brown sugar sriracha rice vinegar sesame oil red pepper flakes and water Simmer the mix so it thickens and becomes glossy about 2 minutes

Combine:

Drop in the cooked pasta and toss in the pan letting the sauce cling to each strand If the sauce is too thick add a splash of the reserved pasta water Return steak to the pan and stir everything together so the steak gets coated in the glaze

Garnish:

Transfer hot pasta to bowls Top with toasted sesame seeds parsley or green onions and a sprinkle of red pepper flakes if you like things extra spicy

Serve Immediately:

Serve straight away while everything is piping hot so each bite has the perfect balance of flavors

Save

My favorite part about this recipe is how the honey and sriracha weave together for that addictive sauce I remember one night we made this pasta for a friend's birthday and everyone fought over the last serving That sweet garlicky aroma brings everyone to the kitchen before the plates even hit the table

Storage Tips

Let leftovers cool before transferring to airtight containers Try to store steak and pasta separately so the steak stays juicy Everything keeps well in the fridge for up to three days A quick toss in a hot pan with a little extra water or butter brings everything back to life

Ingredient Substitutions

Swap sirloin for ribeye or flank steak for different textures Chicken would work well if you are out of beef If you want a vegetarian version use mushrooms or cubed tofu in place of steak Any long pasta works so go with linguine or fettuccine if you have those

Serving Suggestions

This pasta is a full meal on its own but it pairs well with a simple green salad or blanched broccoli Crusty bread is always welcome for catching extra sauce For a dinner party plate in wide shallow bowls for a restaurant look

Save

Cultural Context

Pasta dishes with Asian sauces are classic fusion comfort food This one is inspired by the sweet spicy flavors of Korean and Thai street food but paired with the familiarity of Italian noodles It is a fun example of how East meets West in weeknight cooking

Recipe FAQs

→ What cut of steak works best?

Sirloin steak offers tenderness and flavor in quick-cooking recipes. You can also use ribeye or strip steak if preferred.

→ Can I use different pasta shapes?

Absolutely. While spaghetti is traditional, penne, linguine, or fettuccine also pair beautifully with the steak and sauce.

→ How spicy is this dish?

The level of heat is moderate, but you can easily adjust spice by varying the sriracha and red pepper flakes to taste.

→ Is it possible to prepare ahead of time?

You can prep the steak and sauce in advance; store them separately, then reheat and toss with freshly cooked pasta just before serving.

→ What garnishes enhance the flavors?

Sprinkling sesame seeds, fresh parsley, or green onions on top adds extra texture and a vibrant finish to the meal.

→ Can I make this meal gluten-free?

Yes, simply substitute gluten-free pasta and tamari for soy sauce to achieve a similar taste and texture.