This Sweet and Spicy Garlic Steak Pasta blends savory, sweet, and heat into a fast, satisfying weeknight meal. Tender steak bites sear to a caramelized crust, then join al dente pasta in a glossy sauce made from soy, honey, and a hit of sriracha. The texture is a nice contrast: chewy pasta, juicy meat, and a sticky, garlicky glaze. It’s easy because everything cooks in just a few pans and comes together in under 30 minutes. Serve with a simple green salad or crusty bread for soaking up the sauce. If you want a creamier take, try this creamy garlic steak pasta for a richer finish.
Why You’ll Love This Sweet and Spicy Garlic Steak Pasta
- Bold sweet-and-spicy flavor from honey and sriracha that balances soy sauce umami.
- Fast: ready in roughly 20–30 minutes—perfect for weeknights.
- One-skillet finish keeps cleanup low and concentrates flavor.
- Flexible: works with fettuccine, spaghetti, or any pasta you have.
- Textural contrast: seared steak bites and tender pasta coated in a sticky sauce.
- Easy to scale up or down for more servings or leftovers.
What Is Sweet and Spicy Garlic Steak Pasta?
Sweet and Spicy Garlic Steak Pasta is a simple pasta dish where seared steak pieces meet a garlicky, soy-honey sauce with a chili kick. The taste is savory and slightly sweet, with a noticeable but not overpowering heat from sriracha. The cooking method is straightforward: boil pasta while you sear steak, then make the sauce in the same skillet to soak up the fond (browned bits). The vibe is casual comfort food—ideal for a fast dinner that feels a little special.
Ingredients for Sweet and Spicy Garlic Steak Pasta
For the Base
- 8 oz pasta (such as fettuccine or spaghetti)
- 1 lb steak (such as sirloin or flank steak), cut into bite-sized pieces
For the Sauce & Cooking
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha or chili sauce
- Salt and pepper to taste
To Serve
- Fresh parsley, chopped (for garnish)
Ingredient Notes (Substitutions, Healthy Swaps)
- Steak: Use sirloin or flank for good flavor and quick cooking. For leaner options, try skirt steak or top round. For a budget swap, use thin-cut stew beef and cook slightly longer.
- Pasta: Fettuccine and spaghetti both work. Whole-wheat or legume-based pasta can be used for more fiber and protein but may change cook time.
- Olive oil: Can use avocado oil or a neutral cooking oil if preferred.
- Soy sauce: Low-sodium soy sauce reduces salt; you may need to add a pinch more salt at the end. Tamari works for gluten-free.
- Honey: Maple syrup or brown sugar can substitute, but start with less and taste. For a lower-sugar option, reduce honey to 1 tablespoon and add a splash of mirin or orange juice for balance (optional).
- Sriracha: Swap for other chili sauces or chili flakes if you want a drier heat. Adjust to taste.
- Garlic: Use garlic paste in a pinch; 1 teaspoon paste equals roughly one clove.
Step-by-Step Instructions
Step 1 – Cook the pasta
Cook 8 oz pasta according to package instructions until al dente. Drain and set aside.
Visual cue: Pasta should be tender but still slightly firm when bitten.
Step 2 – Heat the skillet
In a large skillet, heat 3 tablespoons olive oil over medium-high heat until shimmering.
Step 3 – Sear the steak bites
Season the steak pieces with salt and pepper, then add to the hot skillet in a single layer. Sear until browned and cooked to your desired doneness, about 3–4 minutes total. Remove the steak from the skillet and set aside.
Pro cue: Don’t crowd the pan—work in batches if needed—so the steak browns instead of steams.
Step 4 – Sauté the garlic
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the pan.
Step 5 – Build the sauce
Add 1/4 cup soy sauce, 2 tablespoons honey, and 1 tablespoon sriracha to the skillet. Stir to combine and let the mixture bubble gently for 20–30 seconds so flavors meld.
Step 6 – Combine pasta and steak
Add the cooked pasta and seared steak back to the skillet, tossing everything together to coat evenly in the sauce.
Step 7 – Finish cooking briefly
Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly and cling to the pasta and steak. Taste and adjust salt or pepper if needed.
Step 8 – Serve
Serve hot, garnished with chopped fresh parsley.
Pro Tips for Success
- Pat steak pieces dry with paper towels before seasoning to encourage a better sear.
- Get the skillet very hot before adding steak to lock in juices and create browning.
- Use the same skillet for sauce to capture the browned bits for deeper flavor.
- If your sauce is too thin, simmer a little longer on medium-low to reduce and thicken.
- If sauce gets too thick, splash in 1–2 tablespoons of pasta cooking water to loosen.
- Taste before adding more salt—soy sauce adds plenty of sodium.
- Cut steak into uniform pieces so everything cooks evenly.
Flavor Variations
- OPTIONAL: Add a splash of toasted sesame oil (½ teaspoon) at the end for a nutty finish.
- OPTIONAL: Stir in a handful of baby spinach in the last minute to wilt greens into the sauce.
- OPTIONAL: Swap honey for maple syrup for a deeper, molasses-like sweetness.
- OPTIONAL: Use chili flakes instead of sriracha for a dry, smoky heat and omit the extra liquid.
- OPTIONAL: Finish with a squeeze of fresh lime for a bright contrast to the sweet glaze.
- OPTIONAL: Add thinly sliced bell pepper when sautéing garlic for extra crunch and color.
Serving Suggestions
- Pair with a crisp green salad dressed in lemon vinaigrette to cut richness.
- Serve with roasted or steamed vegetables like broccoli or asparagus for a complete plate.
- Offer crusty bread or garlic bread for mopping up the glossy sauce.
- Plate on a warmed dish and top with extra parsley for a fresh look.
- For a casual meal, serve family-style straight from the skillet.
- Add a small bowl of extra sriracha on the table for heat lovers.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook pasta and steak separately and store in the fridge for up to 24 hours. Heat and toss together with sauce right before serving for best texture.
- Storage duration: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheating best practices: Reheat gently on the stove over medium-low with a splash of water or broth to loosen sauce. Microwaving works but can dry out steak.
- Texture changes: Pasta will absorb sauce over time and the steak may firm up slightly; reheat carefully and add a little liquid to restore sauciness.
Storage and Freezing Instructions
- Fridge: Keeps well for up to 3 days in an airtight container.
- Freezing: Not recommended—freezing alters pasta texture and steak can become dry and tough when thawed and reheated. If you must freeze, store sauce separate from pasta and steak if possible, and use within 1 month. Thaw overnight in the fridge and reheat slowly with added liquid.
- Tip: For better make-ahead use, freeze only the sauce (without pasta) for up to 1 month and combine with freshly cooked pasta when reheating.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
~510 kcal | ~37 g | ~53 g | ~20 g | ~2 g | ~900 mg
Estimates vary by brands and portions.
FAQ About Sweet and Spicy Garlic Steak Pasta
Q: My sauce is too thin — how do I fix it?
A: Simmer on medium-low until it reduces and thickens, or toss with a small pinch of cornstarch mixed in cold water (slurry) and stir until it thickens.
Q: The pasta is bland — how can I boost flavor?
A: Add a pinch of salt, a squeeze of lemon, or more soy sauce. Fresh parsley or a drizzle of sesame oil can brighten flavors.
Q: How do I know when the steak is done?
A: For bite-sized pieces, 3–4 minutes over medium-high heat usually gives medium-rare to medium depending on thickness. Use visual cues: browned outside and slightly pink inside for medium-rare.
Q: Can I use pre-cooked or leftover steak?
A: Yes. Add warmed leftover steak at the end just to heat through so it doesn’t overcook.
Q: Is there a gluten-free option?
A: Use gluten-free pasta and tamari (gluten-free soy sauce) instead of regular soy sauce.
Q: My dish is too salty—what can I do?
A: Add a small spoonful of honey or a splash of water, or add unsalted cooked pasta to balance the salt. Low-sodium soy sauce helps prevent this.
TastyInspo Notes
- Finish each plate with a sprinkle of chopped parsley to add color and freshness.
- For a restaurant-style look, twist pasta into a nest on the plate before topping with steak.
- Keep extra honey and sriracha on the table so guests can customize sweetness and heat.
- Use a warm skillet to serve if dining family-style—keeps the dish hotter longer.
Troubleshooting
- Bland flavor: Increase soy sauce slightly, add a touch more honey if it needs sweetness, or finish with a squirt of lemon.
- Overcooked steak: Reduce sear time and remove steak earlier; let carryover heat finish it. Slice larger pieces if you prefer rare.
- Watery sauce: Simmer until reduced or add a cornstarch slurry (½ teaspoon cornstarch + 1 tablespoon cold water).
- Garlic burned: Garlic cooks fast—sauté only 30 seconds and lower heat if it starts browning too much.
- Pasta sticking: Toss with a little oil after draining if you’re not adding it to the sauce immediately.
- Sauce too salty from soy: Add extra cooked pasta without salt or a teaspoon of honey to balance.
Final Thoughts
This Sweet and Spicy Garlic Steak Pasta is an easy, flavorful meal that feels like takeout made at home. It’s quick, forgiving, and great for busy nights when you want bold taste with little fuss.
Conclusion
If you’d like another take or inspiration that leans creamier and richer, see the original Sweet and Spicy Garlic Steak Pasta – Umami | Recipe for more ideas.
Sweet and Spicy Garlic Steak Pasta
Ingredients
For the Base
- 8 oz pasta (such as fettuccine or spaghetti) Pasta should be cooked according to package instructions.
- 1 lb steak (such as sirloin or flank steak), cut into bite-sized pieces Use sirloin or flank for good flavor and quick cooking.
For the Sauce & Cooking
- 3 tablespoons olive oil Can use avocado oil or a neutral cooking oil if preferred.
- 4 cloves garlic, minced Use garlic paste in a pinch; 1 teaspoon paste equals roughly one clove.
- 1/4 cup soy sauce Low-sodium soy sauce reduces salt; can use tamari for gluten-free.
- 2 tablespoons honey Maple syrup or brown sugar can substitute.
- 1 tablespoon sriracha or chili sauce Adjust to taste; can swap for other chili sauces.
- Salt and pepper to taste Taste before adding more salt—soy sauce adds plenty of sodium.
To Serve
- Fresh parsley chopped (for garnish) Add for color and freshness.
Instructions
Preparation
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat until shimmering.
- Season the steak pieces with salt and pepper, then add to the hot skillet in a single layer. Sear until browned and cooked to your desired doneness, about 3–4 minutes total. Remove the steak from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, scraping up any browned bits from the pan.
Cooking
- Add soy sauce, honey, and sriracha to the skillet. Stir to combine and let the mixture bubble gently for 20–30 seconds.
- Add the cooked pasta and seared steak back to the skillet, tossing everything together to coat evenly in the sauce.
- Cook for an additional 2–3 minutes, allowing the sauce to thicken slightly and cling to the pasta and steak. Taste and adjust salt or pepper if needed.
Serving
- Serve hot, garnished with chopped fresh parsley.
