There are dinners you eat because you need something fast. And then there are dinners that you sit down with, twirl on your fork, take one bite of, and just melt. This one? Definitely the second kind.
Sweet and Spicy Garlic Steak Pasta is everything I want in a weeknight dinner: tender strips of steak seared to perfection, coated in a sticky, garlicky glaze that’s equal parts sweet, savory, and spicy, and tossed with pasta that soaks up all that saucy goodness. It’s bold and comforting at the same time—like a cozy bowl of noodles with a little fiery edge.
The first time I made this, I was just trying to use up leftover steak from the night before, and it turned into a happy accident. I whipped up a quick sauce with soy sauce, garlic, brown sugar, and a little chili paste. Tossed it with pasta and a handful of scallions—and wow. It was rich and sweet, spicy and garlicky, all wrapped up in tender steak and silky pasta. Total flavor bomb.
Now, this recipe is on heavy rotation in our house. It’s perfect for when I want something fast but still really satisfying. And the best part? It uses pantry staples, takes under an hour, and works just as well with a budget-friendly cut of beef.
Why You’ll Love This Recipe
Let’s be real. You’ll want to make this on repeat, and here’s why:
- Sweet, spicy, and garlicky in the best way: That sauce is a perfect blend of brown sugar, soy, garlic, and chili flakes—sticky, savory, and with just enough kick.
- Quick and weeknight-friendly: From prep to plate in about 40 minutes.
- Steak and pasta? Yes, please: Tender strips of beef tossed in glossy noodles—what’s not to love?
- Halal-friendly: Just use halal-certified steak and you’re good to go.
- Customizable heat: Make it as spicy (or not) as you like.
- Leftovers reheat like a dream: Hello, next-day lunch goals.
There’s something incredibly satisfying about this combo. The steak adds richness, the sauce brings the bold flavor, and the pasta ties everything together. Plus, it’s the kind of dish that feels just a little fancy, even if you’re eating it in sweatpants at the kitchen counter.
Prep Time & Servings
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4–5
Calories per serving: 520
Protein: 35g | Carbs: 42g | Fat: 22g
Ingredients
Here’s what you’ll need to make it happen:
For the Steak:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp cornstarch
- ½ tsp black pepper
For the Pasta:
- 8 oz fettuccine, linguine, or spaghetti
- Salt, for the pasta water
For the Sweet and Spicy Garlic Sauce:
- 3 tbsp soy sauce
- 2 tbsp brown sugar (or honey)
- 1 tbsp chili garlic sauce (adjust to heat preference)
- 2 tbsp ketchup
- 1 tbsp rice vinegar or apple cider vinegar
- ½ tsp crushed red pepper flakes (optional for more heat)
- 5 cloves garlic, minced
- 1 tsp grated ginger (optional for extra zing)
- 2 tbsp olive oil
- ¼ cup water
For Finishing:
- 2 green onions, chopped
- Fresh cilantro or parsley, for garnish
- Sesame seeds (optional)
Step-by-Step Instructions
Step 1: Marinate the Steak
- In a medium bowl, combine the sliced steak with soy sauce, olive oil, cornstarch, and pepper.
- Toss to coat and let marinate while you prepare the rest (10–15 minutes is plenty).
This quick marinade helps tenderize the steak and give it a head start on flavor.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until just al dente.
- Reserve ½ cup of pasta water, then drain and set aside.
Don’t skip salting the water—it gives your pasta flavor from the inside out.
Step 3: Make the Sauce
- In a small bowl, whisk together soy sauce, brown sugar, chili garlic sauce, ketchup, vinegar, and red pepper flakes.
- Set aside.
If you’re sensitive to spice, start with less chili garlic sauce and red pepper—you can always add more later.
Step 4: Sear the Steak
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat.
- Add the marinated steak in a single layer (work in batches if needed) and sear for 1–2 minutes per side until browned and just cooked through.
- Remove steak from pan and set aside.
Don’t overcrowd the pan. You want that caramelized sear, not steamed meat.
Step 5: Sauté Garlic and Build the Sauce
- In the same pan, reduce heat to medium and add another drizzle of oil if needed.
- Add the minced garlic (and ginger, if using) and sauté for about 30 seconds until fragrant.
- Pour in the sauce mixture and ¼ cup water.
- Let it bubble and simmer for 3–4 minutes until slightly thickened and glossy.
This is when your kitchen starts to smell amazing.
Step 6: Combine Everything
- Add the cooked pasta and steak back into the pan.
- Toss everything together until well coated in the sauce.
- Add a splash of pasta water if it feels too thick or sticky.
Taste and adjust seasoning—maybe a little extra soy sauce or chili sauce if you’re feeling bold.
How to Serve It
This pasta is so good it hardly needs anything else, but here are a few pairing ideas:
- Serve with a crisp side salad—something with cucumbers or citrus really pops against the bold flavors.
- Add a handful of steamed broccoli, snap peas, or bell peppers for color and crunch.
- Top with sesame seeds, scallions, or chopped cilantro for brightness.
- Want it extra saucy? Double the sauce recipe and serve with a spoonful drizzled on top.
Additional Tips for Success
- Slice the steak thin: Always cut against the grain for max tenderness.
- Let the steak rest before slicing (if not pre-sliced): Locks in the juices.
- Use fresh garlic and ginger: It’s a game-changer in terms of flavor.
- Reserve pasta water: It’s liquid gold for loosening up the sauce without watering it down.
- Spice control: Start with less heat and build up—you can always add more, but you can’t take it out.
Recipe Variations
- Chicken version: Sub in sliced boneless chicken thighs or breast.
- Vegetarian: Swap steak for sautéed mushrooms or tofu, and use veggie broth to thin the sauce.
- Low-carb: Serve the steak and sauce over zucchini noodles or cauliflower rice.
- No pasta? Try rice noodles, jasmine rice, or even soba.
Side Dish & Pairing Ideas
- Simple cucumber salad with rice vinegar and sesame oil
- Lemon garlic green beans or roasted asparagus
- Chili-lime corn on the cob
- Crispy potato wedges or oven fries
For drinks, try sparkling apple juice, cucumber mint mocktails, or a light hibiscus iced tea to balance the heat and richness.
Freezing and Storage
To Store:
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water or broth to loosen the sauce.
To Freeze:
Freeze cooked steak and sauce separately from the pasta for best texture. Thaw overnight, reheat, and toss with fresh pasta.
Special Equipment
- Large skillet or wok
- Tongs or pasta fork
- Sharp knife for slicing steak
- Microplane or fine grater for ginger
- Pasta pot and strainer
Frequently Asked Questions
Can I use another cut of beef?
Absolutely. Flank, sirloin, or even ribeye works great. Just slice thin and against the grain.
Is chili garlic sauce halal?
Most are, but always check for alcohol or non-halal ingredients on the label.
Can I use dried ginger instead of fresh?
You can, but fresh ginger adds a lot more depth. If needed, use ¼ tsp ground ginger.
What’s a good pasta substitute?
Rice noodles, ramen, soba, or even jasmine rice work beautifully.
Can I make this ahead of time?
Yes. Prep the sauce and marinate the steak in advance. Cook everything fresh for best results.
Does it freeze well?
You can freeze the steak and sauce together, then reheat and toss with fresh pasta when ready.
What if I don’t like spicy food?
Leave out the red pepper flakes and reduce or skip the chili garlic sauce.
How do I make it more saucy?
Double the sauce ingredients or add a splash of chicken broth or pasta water.
Can I use pre-cooked steak?
Yes—just slice and add at the end so it doesn’t overcook.
How do I get that restaurant-style sear?
Use a hot pan, don’t overcrowd, and let the steak cook undisturbed for 1–2 minutes before flipping.
Final Thoughts
If you’re looking for a bold, flavor-packed dinner that feels like takeout but tastes even better, Sweet and Spicy Garlic Steak Pasta is your new go-to. It’s quick, it’s easy, and it absolutely delivers on those sweet, garlicky, fiery notes that make every bite irresistible.
Try it once, and you’ll be hooked. If you make it, I’d love to hear how it went—drop a comment or share a photo of your plate. It always makes my day to see your delicious creations.
