Let Me Tell You About This Sweet and Spicy Garlic Steak Pasta!
Okay, friend, you ever have one of those days where you just want dinner to taste like a reward for getting through it? That’s where this Sweet and Spicy Garlic Steak Pasta comes in. I first made it after a late-night grocery run (the kind where you forget half your list and just buy what looks tasty). Steak was on sale, pasta was in the cupboard, and honestly, I was just craving a little something with a kick. The first time, I made it way too spicy. My husband actually had to stop and get a glass of milk halfway through. But we still talk about how good it was, so here we are. Honestly, this is the sort of recipe you can make when you want people to think you’re fancier than you actually are.
Why You’ll Love This (Or at least, why I do!)
I make this when I need an easy win (or just want my picky teenager to eat something with flavor). My family goes crazy for it because the steak gets all caramelized and the pasta soaks up that sweet, garlicky sauce. Plus, it’s one of those meals that looks way more impressive than it actually is. And if I’m feeling lazy, sometimes I just use whatever steak is on sale—last week it was rump, and nobody complained! (Except when I tried using tofu once… let’s just say, stick with steak or a hearty mushroom if you must.)
Ingredients (Swaps & Secrets Included)
- 300g steak (sirloin is my favorite, but I’ve used ribeye and even flat iron when pinching pennies)
- 250g pasta (spaghetti, linguine, or whatever you’ve got lurking in the pantry — my gran swears by De Cecco, but store brand is just fine)
- 4 large garlic cloves, minced (I sometimes go rogue and use 5… garlic fiends unite!)
- 3 tbsp soy sauce
- 2 tbsp honey (maple syrup in a pinch, just a tad less sweet)
- 1-2 tsp chili flakes (totally up to your spice threshold; I sometimes use a splash of Sriracha if I can’t find the flakes)
- 2 tbsp olive oil (or whatever oil you like, I accidentally used sunflower once and it was fine)
- 1 handful chopped fresh parsley (or a shake of dried if that’s all you have — not the end of the world)
- Salt & pepper, to taste
- Optional: grated parmesan for serving (sometimes I skip it, but my kids say it’s ‘the best part’)
How I Actually Make It (With Honest Commentary)
- First, get that pasta going in a big pot of salted water. You want it just a little bit firmer than usual because it’ll finish cooking with the sauce. Don’t forget to save a mug of pasta water before you drain it — I always forget and then panic later.
- While that’s bubbling away, pat your steak dry (helps with the sear!) and slice it thinly against the grain. Season both sides with salt and pepper like you mean it.
- Heat 1 tbsp oil in your biggest frying pan or skillet over medium-high. Sear the steak in batches (don’t crowd it or it’ll just steam). Each batch should only take about a minute per side — this is where I usually sneak a taste because, well, cook’s rights!
- Remove steak to a plate. In the same pan, add the rest of the oil and toss in the garlic. Stir for 30 seconds until it smells amazing — but don’t let it go brown or it’ll taste weirdly bitter (I learned this the hard way).
- Pour in the soy sauce, honey, and chili flakes. Let it bubble for a minute, then add the steak back in. Toss everything so it’s coated in that sweet and spicy magic.
- Add your drained pasta right into the pan. Splash in a bit of that reserved pasta water (start with a couple of tablespoons) to help the sauce cling. Toss everything together for a minute or so. If it looks a bit dry, just add another splash of water — don’t be shy.
- Finish with parsley (or not) and check the seasoning. I usually add a little more pepper. Serve with parmesan if you’re feeling cheesy. Or just dig in as is!
Notes from the Trenches
- Don’t overcook the steak. It’ll keep cooking when it goes back in, so err on the rare side.
- The sauce sometimes looks thin in the pan, but thickens up after a minute on the pasta. I panicked the first time and added too much honey. Oops.
- If your garlic burns, honestly, just start over. Burnt garlic in this = the taste of regret.
Variations (The Good, the Bad, and the Weird)
- I once swapped the steak for mushrooms (big, chunky portobellos). Surprisingly tasty, though my brother called it ‘steakless steak’ and wasn’t convinced.
- Chicken works fine, but you’ll want to add a bit more oil since it dries out quicker. Just don’t use turkey — tried that last Thanksgiving, and it was… not great.
- For a more Asian vibe, add a splash of fish sauce and a handful of chopped spring onions. Actually, I think that’s how Serious Eats does their noodle bowls. Worth a try.
Equipment I Used (But You Can Improvise)
- A big frying pan or skillet. If you only have a small one, just work in batches — it’s a bit more fiddly, but you’ll get there.
- Sharp knife for the steak. I once tried with a bread knife (don’t ask) — it sort of worked, actually.
- Pasta pot, or the biggest saucepan you own.
Storing Leftovers (Not That There’s Much Left)
Pop any leftovers in an airtight container and fridge it — should be good for a day or two. But honestly, in my house it never lasts more than a day! Reheat gently with a splash of water or extra soy sauce. I think this tastes even better the next day, though that could just be me talking myself into eating cold pasta for breakfast.
How I Serve It Up
I like to pile it high in shallow bowls, with a mountain of parmesan and some crusty bread on the side. My little cousin insists on ketchup (I know, I know), but to each their own. We usually eat it in front of the TV on Friday nights — call it our family tradition.
Lessons Learned (AKA Pro Tips I Didn’t Always Follow)
- Give the steak time to sear — don’t rush it. I once tried cramming it all in the pan at once and ended up with sad, gray meat.
- Actually, I find it works better if you undercook the pasta just a bit, since it’ll finish in the sauce.
- Taste as you go! The sauce is easy to adjust, but hard to fix if you dump the whole bottle of soy in right away.
Your Questions, Answered (Real Ones I’ve Gotten!)
Q: Can I make this gluten free?
Yep, just use your favorite gluten-free pasta and tamari instead of soy sauce. My aunt swears by this recipe here.
Q: What kind of steak is best?
Honestly, whatever’s on sale. Sirloin is great, ribeye is a treat. I used skirt steak once and just sliced it really thin.
Q: How spicy is this, really?
On a scale of ‘ketchup’ to ‘crying in the corner’, it’s about in the middle. But you can totally dial it up or down. Kids not into spice? Skip the chili flakes.
Q: Can I make this ahead?
Mmm… it’s better fresh, but if you must, keep the steak and pasta separate then toss together before serving. Actually, it reheats pretty well if you add a bit more sauce.
And there you go — Sweet and Spicy Garlic Steak Pasta, just like I make it (occasionally with a little chaos). If you try it, let me know what swaps you come up with! And if you find a way to sneak in some veggies without complaints from the peanut gallery, I’m all ears.
Ingredients
- 300g sirloin steak, sliced into thin strips
- 250g penne pasta
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha sauce
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 2 green onions, chopped
- Salt and black pepper to taste
Instructions
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1Cook the penne pasta according to package instructions until al dente. Drain and set aside.
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2Season the steak strips with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the steak for 2-3 minutes until browned. Remove and set aside.
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3In the same skillet, add minced garlic and sliced red bell pepper. Sauté for 2 minutes until fragrant.
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4Stir in soy sauce, honey, and sriracha sauce. Cook for 1-2 minutes until the sauce thickens slightly.
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5Return the steak to the skillet, add the cooked pasta, and toss everything together until well coated with the sauce.
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6Garnish with chopped green onions and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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