Sweet and Spicy Garlic Pasta

This sweet and spicy garlic steak pasta combines juicy sirloin, al dente spaghetti, and a bold Asian-inspired sauce that hits all the flavor notes. The dish comes together quickly for a restaurant-quality dinner that's perfect for weeknights or impressing guests.

I created this recipe when my partner requested something "with a kick" for our anniversary dinner. The combination was so good that it's now our go-to special occasion meal, though we don't wait for celebrations to enjoy it!

Ingredients

• Sirloin steak cubes: Provide the perfect texture and flavor while remaining tender when quickly seared
• Soy sauce: Adds umami depth and helps tenderize the meat when used as a marinade
• Honey and brown sugar: Create caramelization and balance the heat elements
• Sriracha: Delivers controllable heat that builds rather than overwhelms
• Rice vinegar: Cuts through the richness with essential acidity
• Sesame oil: Brings an aromatic nuttiness that elevates the entire dish
• Crushed red pepper flakes: Add texture and visual appeal along with heat
• Butter: Finishes the pasta perfectly creating silky richness

Step-by-Step Instructions

Pasta Preparation:

Bring a large pot of water to a rolling boil and add at least 1 tablespoon of salt. The water should taste like the sea. Cook spaghetti for exactly 1 minute less than package directions for true al dente texture. Before draining remember to reserve half a cup of that starchy pasta water it will help create a silky sauce later. Drain pasta and immediately toss with butter to prevent sticking and add richness.

Steak Seasoning:

Pat your steak cubes completely dry with paper towels this ensures proper browning. Season generously with salt and pepper then toss with soy sauce. If you want extra tender meat add the cornstarch which acts as a tenderizer and creates a protective coating. Let the meat sit for at least 5 minutes to absorb flavors.

Perfect Searing Technique:

Heat your pan until it is smoking hot before adding olive oil. Place steak cubes in a single layer without overcrowding. Allow them to sear undisturbed for 1-2 minutes per side developing a beautiful brown crust. This creates the Maillard reaction which equals flavor. Remove steak to a plate to prevent overcooking.

Sauce Development:

In the same pan with all those beautiful meat drippings sauté minced garlic for exactly 30 seconds until fragrant but not browned. Immediately add your liquid ingredients soy sauce honey brown sugar sriracha vinegar sesame oil red pepper and water. Allow to bubble and reduce for 2-3 minutes until slightly thickened. The sauce should coat the back of a spoon but still remain pourable.

Final Assembly:

Add the buttered pasta directly to the sauce pan and toss continuously using tongs to coat every strand. If the sauce seems too thick add reserved pasta water a tablespoon at a time until you reach the perfect consistency. Return the steak and any accumulated juices to the pan just long enough to warm through without further cooking the meat.

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You Must Know

The sauce thickens as it cools so serve immediately for best texture This recipe can be made ahead through the sauce stage just reheat and add fresh pasta The dish delivers protein iron and complex carbohydrates in a satisfying meal The starch in pasta water is your secret weapon for silky sauce texture

Make-Ahead Options

The steak can be cubed and marinated up to 24 hours in advance sealed in the refrigerator. This not only saves time but actually improves flavor and tenderness as the soy sauce works its magic on the meat fibers. The sauce components can be mixed and stored separately for up to 3 days just rewarm gently before using. For the freshest result always cook pasta right before serving as refrigerated pasta never maintains the same texture.

Perfect Pairings

This bold pasta dish pairs beautifully with simple sides that won't compete for attention. A crisp cucumber salad dressed with rice vinegar provides cooling contrast to the heat. For wine lovers a slightly sweet Riesling or Gewürztraminer perfectly complements the sweet and spicy elements without being overwhelmed. If serving for guests consider starting with a light miso soup to set the Asian fusion theme.

Heat Level Customization

The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version reduce the sriracha to 1 tablespoon and omit the crushed red pepper flakes entirely. The honey and brown sugar will still provide wonderful flavor balance. For heat seekers increase sriracha to 3 tablespoons and add a finely diced fresh chili to the garlic sautéing stage. Remember that heat builds as the dish sits so consider serving spice lovers first if making a large batch.

Frequently Asked Questions

→ How can I ensure the steak remains tender?

To keep the steak tender, avoid overcooking and sear it on high heat for a short time. Optionally, you can coat it in cornstarch for a velvet texture.

→ Can I use a different type of steak?

Yes, other cuts like ribeye, tenderloin, or flank steak work well. Just be sure to adjust cooking time based on the cut.

→ Is this dish overly spicy?

The heat level can be adjusted by reducing the sriracha and crushed red pepper flakes. You can also omit them based on preference.

→ What should I add if the sauce is too thick?

If the sauce thickens too much, loosen it by adding reserved pasta water, a little at a time, to reach the desired consistency.

→ Can I use other pasta instead of spaghetti?

Absolutely! Fettuccine, linguine, or penne are great alternatives that pair well with the sauce and steak.