Sweet and Spicy Garlic Steak Pasta

When you’re craving something rich, bold, and downright satisfying, sweet and spicy garlic steak pasta is the kind of dish that checks all the boxes. It’s not your everyday pasta—this one’s got layers. Juicy, seared steak slices meet a sauce that hits you with that first wave of garlicky sweetness, followed by a slow-building heat that keeps each bite exciting. The flavors cling to the pasta beautifully, and it somehow manages to feel a little fancy without being fussy.

This is one of those meals that feels weekend-worthy but comes together easily enough for a weekday. The key players? A good cut of steak (sirloin or ribeye both work great), fresh garlic, honey or brown sugar for sweetness, and red pepper flakes or chili paste for that spicy kick. Pair all of that with pasta—linguine, fettuccine, or even spaghetti—and you’re on your way to something special.

What makes this dish so fun is how customizable it is. Like it sweeter? Add more honey. Want it to knock your socks off? Don’t hold back on the spice. And while it’s already packed with flavor, you can toss in sautéed veggies, finish it with a splash of cream, or even sprinkle on some cheese for that extra comfort-food edge.

This one’s become a go-to in my house, especially when I want to impress someone without spending hours in the kitchen. It looks like it came from a restaurant, smells like garlic heaven, and tastes like a sweet and spicy dream. Let’s dive in—you’ll want to keep this recipe on repeat.

Why You’ll Love It

• Big Flavor with Minimal Effort – The sauce comes together quickly with pantry staples like garlic, honey, soy sauce, and chili flakes, but it tastes like something you’d get from a high-end bistro.
• Perfect Balance of Sweet and Heat – It’s got that crave-worthy contrast—just enough sweetness to round out the bold garlic and spicy notes.
• Steak + Pasta = Pure Comfort – Tender strips of steak paired with pasta is the ultimate combo for a hearty, soul-satisfying meal.
• Versatile and Customizable – Dial up the spice, swap in your favorite veggies, or use a different pasta—this recipe adapts to your cravings.
• Great for Date Night or Leftovers – It’s impressive enough to serve guests or enjoy on a cozy night in, and any leftovers taste even better the next day.

Ingredient List

For the Steak:

• 1 lb sirloin or ribeye steak, thinly sliced
• 1 tbsp olive oil
• Salt and black pepper, to taste
• 1/2 tsp paprika (optional, for extra flavor)

For the Sauce:

• 4–5 cloves garlic, minced
• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar or apple cider vinegar
• 1–2 tsp red pepper flakes (adjust to taste)
• 1 tbsp chili garlic sauce or sriracha (optional, for added heat)
• 1 tbsp butter (for richness)

For the Pasta:

• 8 oz linguine, fettuccine, or spaghetti
• Salt, for boiling water
• 1/4 cup reserved pasta water (to thin out the sauce, if needed)

Optional Toppings:

• Fresh parsley or green onions, chopped
• Grated parmesan or asiago cheese
• Toasted sesame seeds

Ingredient Notes

• Sirloin or ribeye – Ribeye adds more richness, but sirloin is leaner and still flavorful. Slice thinly against the grain for tenderness.
• Garlic – Fresh garlic is a must here. Don’t use pre-minced—it just won’t hit the same way.
• Honey or brown sugar – Honey gives a light, floral sweetness while brown sugar offers deeper caramel notes. Both work well!
• Chili garlic sauce – I love using the Huy Fong brand (the one with the rooster on it)—it adds heat and garlicky depth.
• Soy sauce – Go for low sodium if you’re watching salt, or use regular for bold flavor.
• Pasta water – Don’t forget to save some—it helps the sauce coat the pasta evenly and adds a silky finish.

Kitchen Equipment Needed

• Large skillet or sauté pan – For searing the steak and building the sauce. I love using a cast iron skillet for that perfect sear.
• Pot for boiling pasta – A deep pot with salted water makes sure your pasta cooks evenly.
• Tongs – Handy for flipping steak strips and tossing pasta with the sauce.
• Cutting board + sharp knife – Essential for slicing steak thin and prepping garlic.
• Measuring spoons and cups – To get the sweet-spicy balance just right.
• Grater or garlic press – If you want to make quick work of the garlic prep.
• Colander – For draining pasta (just remember to reserve some pasta water!).

Instructions

Step 1: Prep the Steak

• Pat the steak dry with paper towels—this helps it sear properly instead of steaming.
• Slice the steak into thin strips, about 1/4-inch thick. Cut against the grain for maximum tenderness.
• Season the strips with salt, black pepper, and a little paprika (if using). Toss to coat evenly.

Pro Tip: If you have time, let the seasoned steak sit at room temperature for 15–20 minutes. It’ll cook more evenly and stay juicy.

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Step 2: Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add the pasta and cook according to package directions until al dente.
• Before draining, scoop out about 1/4 cup of the pasta water and set it aside.
• Drain the pasta and set aside—you’ll toss it with the sauce later.

Pro Tip: Stir the pasta during the first minute or two of cooking to prevent sticking.

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Step 3: Sear the Steak

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Once hot, add the steak in a single layer (work in batches if needed to avoid overcrowding).
• Sear for 1–2 minutes per side until browned and just cooked through.
• Transfer the steak to a plate and set aside.

Pro Tip: Don’t move the steak around too much—let it sit so you get a nice, caramelized crust.

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Step 4: Make the Sweet and Spicy Garlic Sauce

• Reduce the heat to medium. In the same skillet, add 1 tablespoon of butter.
• Add the minced garlic and sauté for 30–60 seconds until fragrant—don’t let it burn.
• Stir in the soy sauce, honey (or brown sugar), vinegar, chili garlic sauce, and red pepper flakes.
• Let the sauce simmer gently for 1–2 minutes to thicken slightly and develop flavor.

Pro Tip: Whisk continuously after adding the honey or sugar to prevent it from sticking or clumping.

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Step 5: Toss the Steak in the Sauce and Prepare the Pasta

• Add the cooked steak strips back into the skillet with the simmering sweet and spicy garlic sauce. Toss gently to coat the steak evenly in the glossy sauce. Once well coated, remove the steak from the skillet and set it aside.
• Add the drained pasta to the skillet with the remaining sauce. Toss the pasta in the sauce, adding a splash of reserved pasta water if needed to loosen it and coat evenly.

Step 6: Serve and Garnish

• Plate the sauced pasta, then top it generously with the glazed steak strips.
• Top with chopped parsley or green onions, a sprinkle of grated cheese, or sesame seeds—whatever you love.
• Serve immediately and enjoy that first forkful of sweet, spicy, garlicky goodness!

Tips and Tricks for Success

• Thinly slice the steak for tenderness – Thicker slices can turn chewy, so go as thin as you comfortably can, and always slice against the grain.
• Let your pan get hot before searing – A properly heated pan gives that gorgeous, golden crust on the steak without overcooking it.
• Don’t walk away from the garlic – Garlic can go from fragrant to burnt fast. Keep a close eye and stir it constantly.
• Use pasta water to adjust the sauce – A splash helps loosen up the sauce and adds a silky texture thanks to the starch.
• Taste before serving – Every ingredient varies slightly in sweetness and saltiness, so adjust the spice, honey, or soy sauce to match your preference.

Ingredient Substitutions and Variations

• Steak swaps – Try thinly sliced chicken breast or shrimp for a lighter version.
• Honey alternative – Brown sugar or maple syrup both bring a nice depth of sweetness.
• Low-sodium soy sauce – Great if you’re watching your salt intake, or try coconut aminos for a gluten-free option.
• Add veggies – Bell peppers, mushrooms, spinach, or snap peas work beautifully tossed in with the pasta.
• Creamy twist – Stir in a splash of heavy cream or a spoonful of cream cheese at the end for a luscious, creamy version.
• Noodle options – Swap out regular pasta with rice noodles, udon, or even zucchini noodles for a fun variation.

Serving Suggestions

• Garlic Bread + Green Salad – I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
• Roasted Veggies – A side of roasted broccoli or brussels sprouts adds texture and a slightly bitter contrast to the sweet and spicy sauce.
• Wine Pairing – A glass of red wine like a Zinfandel or Pinot Noir works beautifully with the bold flavors of the steak.
• Lemon Water or Sparkling Drink – A refreshing citrus drink helps cleanse the palate between bites.
• Topped with a Fried Egg – For an indulgent twist, I sometimes top mine with a runny fried egg—so good when that yolk mixes in!

Storage and Reheating Instructions

• Storage – Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
• Freezing – It’s best fresh, but you can freeze it without the pasta and add fresh-cooked pasta when reheating.
• Reheating on the Stove – Add a splash of water or broth and warm over medium-low heat, stirring gently until heated through.
• Microwave Option – Heat in 30-second intervals, stirring in between, and cover with a damp paper towel to prevent drying out.
• Avoid overcooking the steak – When reheating, don’t let the steak cook too long—it can dry out quickly. Just heat it until warmed.

Frequently Asked Questions

Can I use a different type of meat?

Absolutely! Chicken breast, shrimp, or even tofu work great. Just adjust the cooking time accordingly so you don’t overcook them.

Is it really spicy?

It can be—but you’re in control! Start with less red pepper flakes or skip the chili garlic sauce if you prefer a milder kick.

What’s the best pasta to use?

I personally love linguine or fettuccine because they hold the sauce really well, but spaghetti or even penne works if that’s what you have on hand.

Can I make it ahead of time?

Yes! You can prep the sauce and cook the steak a day ahead. Store everything separately and toss together when you’re ready to eat for best texture and flavor.

How do I make it more saucy?

If you like extra sauce, just double the sauce ingredients! You can also add more reserved pasta water for a lighter consistency.

Can I skip the sugar or honey?

You can reduce it, but I don’t recommend skipping it entirely—it balances the heat and rounds out the garlic. A small amount goes a long way!

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Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!