Sweet and Spicy Garlic Steak Pasta
This is one of those meals that feels weekend-worthy but comes together easily enough for a weekday.
Equipment
- Large skillet or sauté pan
- Pot for Boiling Pasta
- Tongs
- Cutting board & sharp knife
- Measuring Spoons and Cups
- Grater or garlic press
- Colander
Ingredients
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
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.
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.
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.
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.
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!
Notes
Estimated Nutritional Value (Per Serving):
- Calories: ~550–650 kcal
- Protein: ~28–32g
- Carbohydrates: ~55–65g
- Fat: ~25–30g
- Fiber: ~2–4g
- Sugar: ~10–15g
- Sodium: ~1000–1200mg