Description
This Sweet and Spicy Garlic Steak Pasta offers a perfect balance of flavors with tender seared steak slices tossed in a savory, sweet, and spicy garlic sauce, combined with perfectly cooked fettuccine or linguine. Ready in 25 minutes, this dish is ideal for a quick yet satisfying meal that blends bold Asian-inspired flavors with classic pasta comfort.
Ingredients
Scale
Steak and Pasta
- 1 lb (450g) steak (sirloin or ribeye), thinly sliced
- 8 oz (225g) pasta (fettuccine or linguine)
Sauce and Seasonings
- 4 cloves garlic, minced
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp sriracha or chili garlic sauce (adjust to taste)
- 1 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp butter
- Salt & pepper to taste
Garnish
- Chopped parsley or green onions
- Optional: Red pepper flakes for extra heat
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain well and set aside.
- Prepare and Sear Steak: Season the thinly sliced steak with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the steak slices and sear for 1–2 minutes per side until nicely browned but still tender. Remove steak from skillet and set aside.
- Make the Sauce: Lower the heat to medium. In the same skillet, add the butter, remaining 1 tablespoon of olive oil, and minced garlic. Sauté for about 1 minute until the garlic is fragrant and lightly golden. Stir in soy sauce, honey, sriracha, and brown sugar. Let the mixture simmer gently for 2–3 minutes until the sauce thickens slightly.
- Combine Steak and Pasta: Return the seared steak slices to the skillet with the sauce. Add the cooked pasta and toss everything together thoroughly to coat the strands with the flavorful sauce. Cook for an additional 1–2 minutes to heat through and meld the flavors.
- Garnish and Serve: Sprinkle the dish with chopped parsley or green onions for freshness. Add red pepper flakes if desired for extra heat. Serve immediately while hot for the best taste experience.
Notes
- Use sirloin or ribeye steak for tender and flavorful results; flank steak can also work but may be tougher.
- Adjust the amount of sriracha to control the spiciness according to your preference.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free alternative.
- Make sure to not overcook the steak slices to keep them tender and juicy.
- This dish pairs well with a simple side salad or steamed vegetables.