Introduction

This Sweet and Spicy Garlic Steak Pasta combines tender sirloin steak with a flavorful garlic and chili sauce, tossed together with buttery spaghetti. It’s a perfect dish for those craving a delicious balance of savory, sweet, and heat in a comforting pasta meal.

The image shows a close-up of a dish with thick spaghetti noodles at the bottom, light golden in color and slightly glossy from sauce. On top, there are several pieces of cooked beef, dark brown with a shiny glaze and a tender texture. The beef is sprinkled with small green herb bits and tiny red chili flakes, adding color contrast. The food sits on a white plate, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb sirloin steak, cubed
Salt and black pepper, to taste
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon cornstarch (optional)
4 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon brown sugar
2 tablespoons sriracha
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon crushed red pepper flakes
2 tablespoons water
8 oz spaghetti
Salt for boiling water
2 tablespoons butter
Sesame seeds, toasted
Fresh parsley or green onions, chopped
Extra red pepper flakes, optional

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the pasta and toss it with butter to coat.
Step 2: Pat the cubed sirloin steak dry. Season with salt, black pepper, and 1 tablespoon soy sauce. If using, sprinkle with cornstarch and toss to coat evenly.
Step 3: Heat olive oil in a large pan over high heat. Add the steak cubes and sear until browned and cooked to your desired doneness. Remove the steak from the pan and set aside.
Step 4: In the same pan, sauté the minced garlic until fragrant, about 30 seconds. Add 3 tablespoons soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, crushed red pepper flakes, and water. Simmer the sauce until it thickens slightly.
Step 5: Add the buttered pasta to the sauce, tossing well to coat. Use reserved pasta water as needed to loosen the sauce and achieve your preferred consistency. Return the steak to the pan and stir everything together to combine.
Step 6: Remove from heat and garnish with toasted sesame seeds, chopped parsley or green onions, and extra red pepper flakes if desired.
Step 7: Serve immediately to enjoy the perfect balance of sweet, spicy, and savory flavors.

Tips & Variations

For a thicker sauce, increase the simmering time to reduce liquid further or add a pinch more cornstarch dissolved in water.
Swap sirloin for flank or ribeye steak for different textures and flavors.
Adjust the amount of sriracha and red pepper flakes to control the heat level to your preference.
Add vegetables like bell peppers or snap peas to the pan for extra color and crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or broth to loosen the sauce as it warms.

How to Serve

The image shows a close-up of a white plate filled with thick spaghetti pasta at the bottom layer, coated lightly in a glossy, reddish-brown sauce. On top of the pasta, there are several pieces of dark brown, grilled beef slices with a slightly shiny texture from the sauce. These beef pieces are sprinkled with finely chopped green herbs and small bits of red chili flakes, adding color and detail. The plate is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, feel free to substitute spaghetti with fettuccine, linguine, or even penne. Just adjust cooking times accordingly.

What can I use instead of soy sauce for a gluten-free option?

Use tamari or coconut aminos as gluten-free substitutes for soy sauce without compromising flavor.