Sweet and Spicy Garlic Steak Pasta

I crafted a vibrant one-skillet dish combining tender steak, al dente pasta, and a sticky-sweet, garlicky sauce with a kick of spice. It’s both comforting and bold—perfect for a satisfying weeknight meal.

Why You’ll Love This Recipe

I love how effortlessly it balances savory, sweet, and spicy notes. Flank or sirloin steak is seared to juicy perfection before being tossed with garlic, honey, soy sauce, and sriracha, bringing big flavor with pantry staples. It’s restaurant-worthy without the fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 oz pasta (spaghetti, fettuccine, or your favorite)

• 1 lb flank steak or sirloin, thinly sliced into cubes

• 1 Tbsp olive oil (plus extra if needed)

• Salt and black pepper, to taste

• 4 cloves garlic, minced

• 3 Tbsp soy sauce (divided)

• 2 Tbsp honey

• 1 Tbsp brown sugar

• 2 Tbsp sriracha or red pepper flakes for heat

• 1 Tbsp rice vinegar

• 1 tsp sesame oil

• 2 Tbsp water or reserved pasta water

• 2 Tbsp butter for tossing the pasta

• Toasted sesame seeds and fresh parsley or green onions, for garnish

directions

1. Cook pasta in well‑salted boiling water until slightly under al dente. Reserve about ½ cup of pasta water, drain, then toss it with butter so it’s coated.

2. Meanwhile, pat steak cubes dry, season with salt, pepper, and 1 Tbsp soy sauce. Optionally dust with cornstarch for extra sear.

3. Heat olive oil in a large skillet over high heat. Sear steak in batches until browned but still juicy. Remove and set aside.

4. Lower heat to medium, sauté garlic (and red pepper flakes if using) until fragrant.

5. Stir in remaining soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, and water. Simmer until the sauce is glossy and slightly thickened.

6. Add buttered pasta and toss to coat—use reserved pasta water to loosen if needed.

7. Return the steak to the pan, toss until everything is evenly coated and glossy.

8. Garnish with sesame seeds, chopped parsley or green onions, and extra red pepper flakes to taste. Serve hot.

Servings and timing

• Servings: 4 bowls

• Prep time: ~15 minutes (pasta + steak prep)

• Cook time: ~20 minutes (including sauce)

• Total time: ~35 minutes

Variations

• I swap flank steak for sirloin, ribeye, or even skirt steak depending on what I have.

• I adjust the heat level by upping or toning down the sriracha or red pepper flakes.

• When I want crunch, I sprinkle toasted sesame seeds; for freshness, I add cilantro or basil.

• If I’m out of pasta, I use linguine, penne, or even Z‑shape noodles—the sauce holds beautifully on all shapes.

storage/reheating

I store leftovers in an airtight container for up to 3 days in the fridge. To reheat, I warm it gently in a skillet with a splash of water or broth to revive the sauce. If I freeze it, I undercook the pasta slightly before freezing, thaw overnight, then reheat in a pan for the best texture.

FAQs

Can I use another cut of steak?

Absolutely! I often use sirloin, ribeye, or skirt steak—just slice thinly against the grain and adjust sear time accordingly.

How spicy is this dish?

It brings a gentle warmth by default, but I tweak the sriracha and red pepper flakes to dial the heat up or down based on my mood.

What pasta can I use instead of spaghetti?

Linguine, fettuccine, or penne all work wonderfully. I choose shapes that let the sticky sauce cling to each strand.

Is there a gluten‑free option?

Yes—just pick a gluten‑free pasta and swap soy sauce for tamari or coconut aminos. I still love the same flavors.

How do I keep the steak tender?

I sear over high heat briefly, then let the steak rest before adding the sauce. Slicing thinly and against the grain really helps lock in juiciness.

Conclusion

I love that this Sweet and Spicy Garlic Steak Pasta comes together quickly with bold, comforting flavors. It’s become a go-to when I want something a little indulgent without fuss—sure to earn plenty of compliments at the table.

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