If you love big flavor and hearty meals, this Garlic Steak Pasta might just become your new favorite weeknight dinner. It’s that perfect mix of sweet, spicy, and savory—all wrapped around tender steak bites and spaghetti coated in a glossy, garlicky sauce. Every bite has a little heat from the sriracha, a touch of sweetness from honey, and that deep umami flavor that only soy and garlic together can bring. It’s a dish that’s quick, crowd-pleasing, and downright comforting.
Table of Contents
Why You’ll Love This Garlic Steak Pasta
This pasta brings steakhouse-level flavor to your own kitchen—with simple ingredients and one pan.
- Juicy steak bites with golden sear and deep flavor
- A rich honey-garlic sauce with the perfect kick
- Ready in 30 minutes with minimal prep
- Balanced sweet-heat profile that pairs perfectly with spaghetti
- Great for weeknights or special dinners
- Leftovers reheat beautifully for lunch the next day
I created this recipe after a backyard cookout where we had leftover sirloin from grilling. Instead of saving it for tacos, I sliced it thin, tossed it in garlic and soy, and added it to noodles with a quick honey-sriracha glaze. The result? A meal my whole family couldn’t stop talking about. My wife said it tasted like “takeout meets comfort food,” and I knew right then this recipe was a keeper.
Ingredients You’ll Need
This dish is all about flavor and balance—simple ingredients used in smart ways.
Main Ingredients
- 1 lb sirloin steak, cubed – tender and juicy, cooks quickly
- Salt and black pepper, to taste – for simple seasoning
- 1 tbsp soy sauce – adds depth and umami
- 1 tbsp olive oil – helps get that perfect sear
- 1 tsp cornstarch (optional) – helps lock in juiciness
Sauce Ingredients
- 4 cloves garlic, minced – bold, aromatic base
- 3 tbsp soy sauce – for richness
- 2 tbsp honey – balances the spice
- 1 tbsp brown sugar – caramelizes beautifully
- 2 tbsp sriracha – adds that satisfying kick
- 1 tbsp rice vinegar – brightens the sauce
- 1 tsp sesame oil – nutty aroma
- 1 tsp crushed red pepper flakes – adjustable spice
- 2 tbsp water – thins the sauce to coat pasta evenly
For the Pasta
- 8 oz spaghetti – classic choice for soaking up sauce
- Salt – for boiling water
- 2 tbsp butter – gives richness and helps sauce cling
Garnishes
- Toasted sesame seeds – for crunch and nuttiness
- Fresh parsley or green onions – for color and freshness
- Extra red pepper flakes – optional, for heat lovers
Optional Add-Ons or Substitutes
- Substitute flank steak or ribeye for sirloin for extra tenderness
- Add broccoli or bell peppers for color and crunch
- Use soba or rice noodles for an Asian-style twist
- Replace sriracha with gochujang for deeper spice
- Swap honey for maple syrup if you prefer a different sweetness
- Make it gluten-free with tamari and rice noodles
Step-by-Step Instructions
This dish comes together fast, so have everything prepped before you start cooking.
- Prepare the steak.
In a medium bowl, toss cubed steak with salt, pepper, soy sauce, and cornstarch (if using). Let it rest for 10 minutes to absorb flavor. (Jake’s tip: Cornstarch locks in moisture and helps caramelize the meat.) - Cook the pasta.
Bring salted water to a boil. Cook spaghetti until al dente, reserve ½ cup of pasta water, and drain. Toss with a little butter to prevent sticking. - Sear the steak.
Heat olive oil in a large skillet over medium-high heat. Add steak in batches and sear until golden brown on both sides, about 2–3 minutes per side. Remove from skillet and set aside. - Make the sauce.
In the same skillet, lower heat and add garlic. Sauté for 30 seconds until fragrant. Stir in soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, and water. Simmer until the sauce thickens slightly. - Combine everything.
Add the cooked pasta and steak back to the pan. Toss until evenly coated in sauce, adding splashes of pasta water to loosen if needed. (Jake’s tip: The starch in pasta water helps the sauce cling perfectly.) - Finish and serve.
Remove from heat, sprinkle sesame seeds and chopped parsley or green onions, and serve hot.
Quick reminders:
- Don’t overcrowd the skillet when searing steak
- Adjust sriracha to your spice tolerance
- Always taste before serving to balance sweet, salty, and spicy
- Serve immediately for the best texture and flavor
Expert Tips for Success
Getting this dish right is all about the sauce and steak timing.
- Let steak rest before cutting—it keeps it tender
- Use high heat for a quick sear without overcooking
- Stir sauce frequently to prevent burning the garlic
- Add butter at the end for a glossy finish
- For restaurant-level shine, toss the pasta over low heat for one extra minute before serving
- Double the sauce if you like your pasta extra-coated
- Add a squeeze of lime juice for a bright flavor lift
If you love bold and hearty pasta dishes, you’ll also enjoy my Garlic Butter Beef Bowtie Pasta or the saucy Philly Cheesesteak Pasta—both bring that same rich, comforting energy to your dinner table.
Serving Suggestions
This pasta is satisfying enough on its own but pairs perfectly with fresh or savory sides.
- Serve with garlic bread or cheesy rolls
- Add a side salad with sesame dressing for crunch
- Pair with sautéed bok choy or green beans for color
- Top with extra sriracha for extra heat
- For a complete meal, try it alongside Beef Rigatoni Cheese Bake for a family feast
It’s bold, saucy, and guaranteed to make dinner feel special.
Storing and Reheating
This pasta keeps great and tastes even better the next day.
How to Store It
- Store in an airtight container in the fridge for up to 3 days
- Let cool before sealing to prevent moisture buildup
- Keep garnishes separate until serving
How to Reheat It
- Reheat gently on the stovetop over low heat
- Add a splash of water or soy sauce to bring back the shine
- Stir continuously to avoid drying out the steak
The flavors deepen overnight, making it perfect for meal prep or next-day lunches.
Nutrition Information
Serving Size: 1 cup | Calories: 520 | Carbohydrates: 58g | Protein: 32g | Fat: 16g | Saturated Fat: 5g | Sodium: 880mg | Fiber: 3g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 6mg | Calcium: 40mg | Iron: 4mg
Frequently Asked Questions
Can I use chicken instead of steak?
Absolutely! Chicken breast or thighs work great with the same marinade and sauce.
Can I make this vegetarian?
Yes, swap steak for tofu or mushrooms—they absorb the sauce beautifully.
What kind of pasta works best?
Spaghetti is classic, but linguine, fettuccine, or even udon noodles are delicious alternatives.
Final Thoughts
This Garlic Steak Pasta is everything I love in one dish—tender meat, bold garlic flavor, and a glossy, spicy-sweet sauce that clings to every noodle. It’s fast, filling, and full of personality—just the way I like dinner to be.
- Always sear steak hot for best texture
- Taste and balance your sauce before finishing
- Serve it fresh with herbs for the perfect final touch
It’s the kind of meal that feels both exciting and comforting—a one-pan wonder that’ll have everyone asking for seconds.
Garlic Steak Pasta
Ingredients
Equipment
Method
- In a bowl, toss cubed steak with salt, pepper, 1 tbsp soy sauce, and cornstarch (if using). Let it rest for 10 minutes.
- Bring salted water to a boil and cook spaghetti until al dente. Reserve ½ cup of pasta water, then drain and toss with butter.
- Heat olive oil in a large skillet over medium-high heat. Sear steak in batches for 2–3 minutes per side until golden brown. Set aside.
- Lower heat and add garlic to the same skillet. Sauté for 30 seconds. Add soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, red pepper flakes, and water. Simmer until slightly thickened.
- Add cooked pasta and steak to the skillet. Toss everything to coat in the sauce, adding reserved pasta water as needed for desired consistency.
- Remove from heat. Garnish with toasted sesame seeds and chopped parsley or green onions. Serve hot.
Nutrition
Notes
- For a milder version, reduce sriracha and red pepper flakes.
- Substitute tofu or mushrooms for a vegetarian twist.
