Sweet and Spicy Garlic Steak Pasta Recipe
Brace yourself for a crave-worthy fusion dish that’s going to light up your weeknight dinners: Sweet and Spicy Garlic Steak Pasta blends the bold flavors of tender steak, umami-rich sauce, and perfectly cooked noodles tossed together in a luscious, garlicky glaze with just the right kick. Every bite is a dance of sweet, savory, and spicy—total comfort food but with a trendy, Asian-inspired twist that keeps it interesting. This is one of those recipes that feels like it came from a favorite restaurant, but you’ll be amazed at just how quickly and easily it comes together at home.
Ingredients You’ll Need
Sometimes the best dishes are made with straightforward ingredients that deliver maximum impact, and Sweet and Spicy Garlic Steak Pasta is a perfect example. Each component here, from the marinade staples to the finishing touches, plays a crucial role in creating depth, balance, and that signature glossy texture.
- Pasta (8 ounces fettuccine or linguine): Go for long noodles that hold the sauce and steak beautifully in every twirl.
- Sirloin or flank steak (1 pound, thinly sliced): Thin slices sear quickly and stay juicy—be sure to cut against the grain for maximum tenderness.
- Olive oil (1 tablespoon): Helps achieve that perfect sear on the steak and acts as the starter for your sauce base.
- Garlic (4 cloves, minced): The hero ingredient for deep, aromatic flavor.
- Brown sugar (1/4 cup): Lends a lovely sweetness that balances out the heat and saltiness.
- Low-sodium soy sauce (1/4 cup): Adds essential savoriness while keeping the salt in check.
- Sriracha (1 tablespoon or to taste): You control the heat level here, so adjust to your liking.
- Rice vinegar or apple cider vinegar (1 tablespoon): A splash of tang brightens up the entire dish.
- Sesame oil (1 tablespoon): Just a dash brings nutty, toasty depth that ties everything together.
- Red pepper flakes (1/2 teaspoon): For those extra fiery folk or just a hint of warmth in the background.
- Green onions (2, sliced): Add a pop of freshness and color with every bite and as a garnish.
- Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water, optional): If you love a sticky, coating sauce, this is your secret weapon.
- Salt and pepper to taste: Essential for seasoning both the steak and sauce.
- Sesame seeds and extra green onions (for garnish): Not just for looks—they add crunch and lift the dish visually.
How to Make Sweet and Spicy Garlic Steak Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil, then drop in your fettuccine or linguine. Cook until just al dente, following the package directions, because you want the noodles to still have a little bite—they’ll soak up the sauce later. Drain well, then set aside while you work on the steak and sauce.
Step 2: Sear the Steak
While the pasta is cooking, heat the olive oil in a large skillet over medium-high. Season your thinly sliced steak generously with salt and pepper, then add it to the hot pan. Sear for two to three minutes per side, or until beautifully caramelized and cooked to your liking. This quick sear gives the steak a flavorful crust while keeping it juicy. Remove the steak and set it aside—you’ll return it later to bask in that amazing sauce.
Step 3: Build the Sweet and Spicy Garlic Sauce
Turn the heat down to medium and, in the same skillet, add the minced garlic. Give it a quick sauté (about a minute), letting it get golden and fragrant—you want the garlic to bloom, not burn. Next, stir in the brown sugar, soy sauce, sriracha, vinegar, sesame oil, and red pepper flakes. Whisk everything together for a glossy, shiny sauce that smells absolutely irresistible. For those who like a thicker coating, this is where you whisk in the cornstarch slurry; simmer for a couple of minutes until just slightly thickened.
Step 4: Toss Pasta and Steak Together
Add your drained pasta to the skillet and toss until each strand is enveloped in that sweet and spicy garlic glaze. Return the steak to the pan, along with most of the sliced green onions, and gently stir so every piece gets coated and the flavors mingle perfectly. Get ready for dinner magic—it all comes together in a glorious tangle of steak, noodles, and sauce.
Step 5: Serve and Garnish
Transfer the Sweet and Spicy Garlic Steak Pasta to serving bowls or a large platter. Shower with extra sliced green onions and sprinkle on sesame seeds for a visually stunning and texturally exciting finish. Serve immediately while everything is hot and glossy—this is your moment for maximum impact!
How to Serve Sweet and Spicy Garlic Steak Pasta
Garnishes
Don’t skip the finishing touch—those emerald green onions and toasted sesame seeds bring both color and crunch. If you’re feeling adventurous, toss on some chopped roasted peanuts or even a fresh squeeze of lime. A little extra sriracha drizzled on top is great for spice lovers craving a bolder bite.
Side Dishes
This dish is vibrant and flavorful enough to stand alone, but it absolutely sings with a simple, refreshing side. Try serving it alongside quick-steamed or stir-fried veggies like bok choy, snap peas, or broccoli. For something cooling, a crisp cucumber salad dressed in rice vinegar provides a lovely contrast.
Creative Ways to Present
The Sweet and Spicy Garlic Steak Pasta shines when piled high in a big bowl, but you can also serve it family-style on a wide platter for a celebratory atmosphere. For a fun twist, use tongs to twirl individual nests of noodles onto plates, topping each with a generous mound of steak and extra garnishes—restaurant vibes right at home!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), transfer them to an airtight container and refrigerate for up to 3 days. The flavors deepen as they rest, and the sauce keeps the steak and pasta juicy and satisfying even after a day or two.
Freezing
While you totally can freeze Sweet and Spicy Garlic Steak Pasta, the noodles may soften slightly upon reheating. If you want to freeze, cool the dish completely, then store portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating for best results.
Reheating
To reheat, add a splash of water or broth to a skillet or saucepan and warm the pasta gently over medium heat, stirring often. This helps refresh the noodles and bring back the saucy goodness. You can also microwave individual portions—just cover and heat in short bursts, stirring between to keep everything moist and evenly hot.
FAQs
Can I use a different type Main Course
Absolutely! While fettuccine or linguine are classic here, feel free to swap in spaghetti, udon, or even rice noodles. The Sweet and Spicy Garlic Steak Pasta sauce works wonders on all sorts of noodles.
How can I make it less spicy?
Simply reduce or omit the sriracha and red pepper flakes. You’ll still get that rich, garlicky-sweet depth, minus most of the heat. Add as much or as little as you (or your family) prefer—it’s all customizable.
What’s the best cut of steak to use?
Both sirloin and flank steak are great because they’re flavorful and tender when sliced thin. For maximum tenderness, always cut against the grain, and try not to overcook the steak while searing.
Can I make Sweet and Spicy Garlic Steak Pasta ahead?
Yes! Cook everything as directed and then cool completely. Store in the fridge, then reheat gently, adding a splash of water to revive the sauce if needed. It’s just as delicious the next day and makes an amazing meal prep option.
Are there any good vegetarian substitutes?
For a plant-based twist, swap the steak for pan-seared tofu, tempeh, or even hearty mushrooms. The robust sauce pairs beautifully with a range of proteins, and you’ll still get all the signature flavor of Sweet and Spicy Garlic Steak Pasta.
Final Thoughts
This dish is pure dinner joy—a Sweet and Spicy Garlic Steak Pasta that’s as easy as it is irresistible. With just a few simple steps, you’ll have restaurant-worthy flavor right at home and a meal that’ll have everyone coming back for seconds. Give it a try soon and get ready to fall in love with your new favorite noodle bowl!
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Sweet and Spicy Garlic Steak Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect balance of sweet and spicy with this flavorful Sweet and Spicy Garlic Steak Pasta recipe. Tender slices of steak are tossed with a savory garlic sauce and served over a bed of fettuccine or linguine pasta.
Ingredients
Pasta:
- 8 ounces fettuccine or linguine pasta
Steak:
- 1 pound sirloin or flank steak (thinly sliced)
Sauce:
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1/4 cup brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sriracha (or to taste)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon red pepper flakes
Additional:
- 2 green onions (sliced)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Salt and pepper to taste
- Sesame seeds and extra green onions for garnish
Instructions
- Cook the pasta: Prepare the pasta according to package directions until al dente. Drain and set aside.
- Sear the steak: Season the steak with salt and pepper, then sear the slices in a hot skillet for 2–3 minutes per side. Remove from pan and set aside.
- Prepare the sauce: In the same pan, sauté minced garlic, then add brown sugar, soy sauce, sriracha, vinegar, sesame oil, and red pepper flakes. Stir well.
- Combine: Add the cooked pasta to the sauce, then return the steak to the pan along with green onions. Toss to combine.
- Serve: Garnish with sesame seeds and extra green onions before serving.
Notes
- You can adjust the heat by increasing or reducing the sriracha and red pepper flakes.
- For tender steak, slice flank steak against the grain.
- Top with chopped peanuts for added crunch or serve with steamed vegetables on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 12g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 70mg
