
This sweet and spicy garlic steak pasta brings bold restaurant-quality flavor right to your kitchen without a hint of stress. Juicy seared steak cubes tossed in a garlicky chili-laced glaze meet buttery noodles in one saucy skillet. The garlic hits deep, the spice wakes up your palate, and that sweet kick balances everything. I came up with this on a night when I wanted something indulgent but fast and let’s just say now it’s in my regular rotation.
The first time I served this at a family dinner, nobody said a word for the first ten minutes. Just forks scraping plates and satisfied sighs. That’s when I knew it was a keeper.
Ingredients
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook spaghetti until just al dente which means it still has a bit of bite. Scoop out about half a cup of pasta water before draining. Toss the hot pasta with butter so it stays loose and glossy. Set aside and keep warm.
- Prepare the Steak:
- Pat the steak cubes very dry with paper towels to help the crust form. Toss them in a bowl with soy sauce salt black pepper and a pinch of cornstarch if using. Let sit while your skillet heats up.
- Sear the Steak:
- Heat olive oil in a large skillet over high heat until it shimmers. Carefully add steak pieces in a single layer without crowding the pan. Let them sear without moving for two to three minutes then flip and cook the other side. Remove and set aside.
- Build the Sauce:
- Reduce the heat to medium. In the same skillet sauté garlic until just golden and fragrant. Add soy sauce honey brown sugar sriracha vinegar sesame oil red pepper flakes and a little water. Stir and simmer until slightly thickened and sticky.
- Bring It Together:
- Toss the buttered pasta into the sauce using tongs to coat everything evenly. Add a splash of pasta water if the sauce seems too thick. Return the steak to the pan and stir just enough to warm through and coat every bite.
- Garnish and Serve:
- Plate the pasta generously. Sprinkle toasted sesame seeds chopped parsley or green onions and an extra shake of red pepper flakes if you like more heat. Serve right away while it’s hot and saucy.

My favorite part is how the sweet sticky glaze clings to every strand of pasta. It reminds me of a night when we had friends over unexpectedly and I whipped this up with pantry ingredients. They thought I ordered takeout.
Serving Suggestions
Pair it with a crisp arugula salad dressed in lemon juice and olive oil to cut through the richness. Roasted broccoli or grilled asparagus makes a great veggie side. Garlic bread is ideal for soaking up extra sauce left on the plate.
Storage Tips
Refrigerate leftovers in an airtight container within two hours of cooking. They keep well for up to four days. For best texture reheat in a skillet with a splash of water or broth. If freezing place in individual portions and thaw overnight in the fridge.
Ingredient Substitutions
Use tamari instead of soy sauce to make it gluten free. Maple syrup or agave can replace honey. Ribeye or flank steak can be used in place of sirloin just slice thin across the grain.

Frequently Asked Questions About the Recipe
- → Can I use a different cut of steak?
Yes, ribeye, flank steak, or even New York strip work well. Just slice against the grain for tenderness.
- → How can I reduce the spiciness?
Cut back on the sriracha and red pepper flakes, or omit them entirely for a milder sauce.
- → What type of pasta works best?
Spaghetti or linguine are ideal, but fettuccine or penne can also be used depending on preference.
- → Can I make it gluten-free?
Yes. Use gluten-free pasta and tamari in place of soy sauce for a gluten-free alternative.
- → Does it reheat well?
Absolutely. Store in an airtight container and reheat in a skillet with a splash of water or broth.
- → Can I make this dairy-free?
Yes, just skip the butter or replace it with a dairy-free alternative.
- → What vegetables can I add?
Bell peppers, snap peas, or broccoli are great additions to enhance the flavor and nutrition.