1. Home
  2. Recipes
  3. Steak Pasta Garlic Sweet Spicy

Delicious Sweet Spicy Garlic Steak Pasta

Category: Satisfying Main Dishes for Every Occasion

There’s nothing boring here—bite-sized steak gets a good sear, then joins up with spaghetti rolled in a sweet, spicy, garlicky sauce you’ll want to mop up. Think honey, sriracha, brown sugar, and soy for that saucy punch, plus bright fresh herbs. Everything gets tossed with buttery pasta, then finished with a good sprinkle of sesame seeds and scallions for that little crunch and pop of color. Easy enough for weeknights but feels special. It’s a piping hot plate of total comfort you can make fast and makes everyone happy at the table.

Pin It Share Send Print Jump to Recipe
Barbara Chef
Updated on Sat, 28 Jun 2025 18:09:08 GMT
A bowl piled with steak pasta tossed in sweet, spicy garlic sauce. Highlight
A bowl piled with steak pasta tossed in sweet, spicy garlic sauce. | cookwithcarla.com

My go-to for those nights when I need dinner fast and fun Sweet and Spicy Garlic Steak Pasta always brings cheers at home Juicy steak, a sticky punchy sauce, and buttery spaghetti come together with barely any effort If you crave big flavors and something that feels fancy but is simple to whip up you’re gonna love this bowl

As soon as I tried this, my family was hooked The steak fans couldn’t get enough and folks who like a kick cleaned their plates Leftovers disappeared before I could blink

Irresistible Ingredients

  • Butter: Makes each noodle rich and glossy Use unsalted to help you control the salt
  • Spaghetti: A quality brand gives you that perfect chewy bite Boil it until just barely al dente
  • Sesame seeds and parsley or green onion to finish: Brings crunch and a pop of green Toast the seeds for a deeper taste
  • Brown sugar: Rounds out the heat with deeper sweet notes Grab dark brown for extra richness
  • Soy sauce: Low sodium works great and boosts umami in both meat and sauce
  • Sriracha: Packs the spicy punch Look for a bottle that’s nice and bright
  • Olive oil: Helps steak brown beautifully Extra virgin adds a lovely aroma
  • Cornstarch: If you want, toss some on for a crisp crust Go for smooth, no lumps
  • Rice vinegar: Cuts through the sweetness with just enough tang Pick unseasoned classic for best results
  • Crushed red pepper flakes: Sprinkle for extra zip and color Bright red flakes look awesome
  • Salt and black pepper: Keep it simple to wake up the steak flavor
  • Honey: Makes the sauce sticky-sweet A raw one brings more character
  • Sirloin steak: Grab a thick cut with good marbling Avoid anything dull or gray for the tastiest bites
  • Garlic: Only use fresh cloves for that deep flavor Pick firm, tight bulbs and ditch any sprouted ones
  • Sesame oil: Just a shot adds that toasted, nutty finish Go for toasted, not plain, to avoid missing out

Step-by-Step How-To

Garnish and Enjoy:
Finish with parsley or green onion, plus toasted sesame seeds Sprinkle extra red pepper if you want it even hotter Scoop onto plates and dig in while it’s piping hot
Put It All Together:
Pop your buttery spaghetti back in with the sauce Use tongs to get every strand nice and coated If it looks too thick splash in reserved pasta water Gently fold steak and all those fantastic juices through until everything’s glossy and sticky
Create the Sauce:
Turn the heat down a bit and sauté minced garlic until it smells amazing Keep stirring so nothing burns Pour in soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, red pepper flakes, and a splash of water Scrape up anything stuck on the pan Then let it bubble three to five minutes until your sauce’s thick and shiny
Brown That Steak:
Heat olive oil in your largest skillet on high When it’s hot, scatter steak in a single layer Let it sizzle without moving for a couple minutes Flip to brown all sides and cook how you prefer Move steak to a plate so it can rest and keep those tasty juices
Get Steak Ready:
Slice or cube your sirloin and pat totally dry for max sear Season generously with salt, pepper, and a splash of soy sauce Sprinkle a little cornstarch if you want maximum crispiness
Pasta Time:
Get a big pot of well-salted water bubbling Add spaghetti and stir so it doesn’t clump Cook just til al dente—taste it a minute before the package says Save half a cup of pasta water, drain the noodles, and toss the hot pasta with butter so it melts in
A plate loaded with glossy Sweet and Spicy Garlic Steak Pasta. Highlight
A plate loaded with glossy Sweet and Spicy Garlic Steak Pasta. | cookwithcarla.com

The garlic’s really the MVP here There’s nothing like that strong smell when garlic hits a hot pan One night my kid helped me chop and we both cracked up at how strong it got Now we always laugh when we make this together

Keeping It Fresh

Let everything cool down before you package leftovers Pop it in airtight containers and stick in the fridge up to three days Want to make it last? Freeze in single servings Thaw in the fridge overnight and gently warm on the stove Add a little water so it gets saucy again

Swaps and Switches

No sirloin? Flank, ribeye, or even chicken breast totally work Just watch your cook time No sriracha? Try any chili garlic sauce or your favorite hot sauce instead Need it gluten-free? Use tamari and rice noodles to sub for soy and spaghetti

How to Serve

This pasta can totally stand alone, but a crisp salad or garlic bread on the side makes it special Want extra veggies? Toss in some broccoli or snap peas before serving Leftovers make killer steak sandwiches or great lunchboxes too

A Little Backstory

This dish mixes some classic Italian and Asian favorites Steak pasta makes your taste buds feel cozy, while the garlicky sweet-and-spicy sauce owes a lot to flavors you’ll find in Korean and Southeast Asian kitchens I love how it pulls from all these tasty traditions and gives us one awesome meal to share

Recipe FAQs

→ What's the best steak to use for this?

Sirloin works great since it cooks up soft and tasty, but don’t worry—you can grab ribeye or strip if you like them better.

→ How can I get the sauce so thick and shiny?

Let the sauce bubble for a bit after you pour in everything; tossing in a spoonful of cornstarch helps it turn nice and silky too.

→ Is it okay to change how spicy it is?

Definitely! Add a little more or a little less sriracha and red pepper flakes so it’s just how you like it.

→ Which kind of noodle should I use with these flavors?

Go with spaghetti for sure, but linguine or fettuccine are just as good for soaking up all that goodness.

→ What's the best way to keep and heat up leftovers?

Let leftovers cool, pop them in a sealed container in the fridge, then warm them on the stove with a splash of water so the sauce loosens up.

Steak Pasta Garlic Sweet Spicy

Juicy steak chunks tossed in sticky sweet-spicy garlic glaze and mixed with buttery noodles for a fuss-free tasty dinner.

Prep Time
15 min
Cook Time
20 min
Total Time
35 min

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Fusion

Yield: 4 Servings (Feeds one hungry eater per serving)

Dietary Preferences: ~

Ingredients

→ Garnishes

01 Sprinkle as many toasted sesame seeds as you like
02 Chop fresh parsley or some green onions for the top, use however much you want
03 Toss on extra red pepper flakes if you're into heat

→ For the Sauce

04 4 garlic cloves, chop them up really small
05 45 ml soy sauce
06 30 ml honey
07 13 g brown sugar
08 30 ml sriracha sauce
09 15 ml rice vinegar
10 5 ml sesame oil
11 5 g red pepper flakes, crushed
12 30 ml water

→ For the Pasta

13 225 g spaghetti
14 Salt for cooking the noodles
15 30 g unsalted butter

→ For the Steak

16 450 g sirloin steak, cut into bite-sized pieces
17 Salt, just enough for your taste
18 Fresh ground black pepper, to your liking
19 15 ml soy sauce
20 15 ml olive oil
21 5 g cornstarch (you can skip it)

Steps

Step 01

Pile everything onto plates. Cover it with sesame seeds, chopped herbs, and some extra pepper flakes if you want. Dive in right away.

Step 02

Slide your pasta into the pan of sauce. Stir it around so everything gets nice and coated. Add a splash of the pasta water if it looks thick. Drop in the seared steak, mix until everything’s hot and mingled.

Step 03

Keep using the same frying pan but turn the heat to medium. Toss in chopped garlic, let it smell good in there. Add your soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, those pepper flakes, plus water. Let it bubble and thicken until it’s shiny.

Step 04

Crank your skillet to high and pour in olive oil. Cook steak cubes in a couple rounds so the pan’s not crowded. Let them brown up and check doneness. Once you like the look, remove them from heat.

Step 05

Grab some paper towels, dry off your steak chunks. Sprinkle them with salt and pepper and a bit of soy sauce. Dust with cornstarch if you feel like a crispy edge.

Step 06

Fill a big pot with salted water and set it boiling fast. Cook your spaghetti by pack directions till just firm. Save about 120 ml of that hot water, then drain it. Throw the pasta back in the pot with butter melted in.

Notes

  1. Spread out those steak bites as they cook—give them room to brown and stay tender. If your pan’s too small, just cook in batches.
  2. Mixing butter through hot noodles makes them richer and helps the sauce stick right onto them.

Required Equipment

  • Big pot
  • Strainer
  • Wide skillet
  • Tongs
  • Sharp knife
  • Cutting board

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Heads up: there’s soy (soy sauce involved), wheat (both in soy sauce and pasta), and also sesame hanging around.

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 655
  • Fat: 22 g
  • Carbs: 68 g
  • Protein: 41 g