Sweet and Spicy Garlic Steak Pasta Recipe Easy Weeknight Noodle Dinner

Name: Sweet and Spicy Garlic Steak Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian Fusion
Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain; 1 tablespoon soy sauce (for marinating steak); 1 teaspoon cornstarch; 1/2 teaspoon black pepper; 12 oz spaghetti or linguine (or rice noodles/fettuccine/ramen); 1/4 cup low-sodium soy sauce; 2 tablespoons sweet chili sauce; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon toasted sesame oil; 1 teaspoon crushed red pepper flakes (adjust to taste); 6 large garlic cloves, minced (divided); 1 red bell pepper, thinly sliced; 2 cups snap peas or snow peas, halved; 4 green onions, sliced; Sesame seeds (optional, for garnish); Fresh cilantro or parsley, chopped (optional, for garnish); Lime wedges (for serving); Salt (to taste); 1 tablespoon oil (for searing steak)

Posted on September 14, 2025

sweet and spicy garlic steak pasta - featured image

Jump to Recipe·Print Recipe

The first time the aroma of sizzling steak, caramelized garlic, and a tangle of glossy noodles hit my kitchen, I knew I’d stumbled onto something special. Imagine a big bowl of pasta, twirled with a sweet and spicy sauce that hugs every strand, and topped with juicy strips of perfectly seared steak. That’s exactly what you get with this sweet and spicy garlic steak pasta—a noodle lover’s dream that’s both comforting and just a little bit exciting.

Honestly, I never thought I’d be so obsessed with a pasta dish that feels like a mash-up of my favorite steakhouse dinner and cozy takeout noodles. But here we are! This recipe was born out of one of those “what’s-for-dinner” panics, when I had a steak defrosted, a handful of spaghetti, and a craving for something bold. Two years later, it’s my go-to weeknight meal—especially when I want to impress my family or just treat myself after a long day. If you’ve got a soft spot for garlic, a hankering for a sweet chili kick, and a love for noodles, this one’s for you.

Not to brag, but I’ve tested this sweet and spicy garlic steak pasta at least a dozen times, tweaking the sauce and playing with different noodles. It’s hearty enough for a big appetite, but the sauce is light enough that you don’t feel weighed down. Plus, it’s totally customizable for picky eaters or anyone looking to sneak in extra veggies. Whether you’re feeding a crowd or just need a cozy dinner for two, you’ll want to keep this recipe in your back pocket. Grab your fork (or your chopsticks!) and let’s make magic with steak and noodles tonight.

Why You’ll Love This Sweet and Spicy Garlic Steak Pasta

Quick & Easy: You’ll have dinner on the table in under 40 minutes—perfect for those “what’s for dinner?” nights.
Simple Ingredients: No hard-to-find stuff here—just steak, pasta, a few pantry staples, and lots of garlic.
Perfect for Any Occasion: This sweet and spicy garlic steak pasta looks fancy enough for date night but is easy enough for busy weeknights or even a laid-back dinner party.
Crowd-Pleaser: Every time I make this, I get requests for seconds (and the recipe!). Even my picky eater cousin went back for more.
Flavor Explosion: The combo of sweet, spicy, garlicky, and savory is totally addictive. You get a glossy, slurpable sauce that coats every noodle and steak bite. The little kick from chili flakes is just the right amount—nothing overwhelming, but you feel it in all the best ways.

What sets this sweet and spicy garlic steak pasta apart? For starters, I use a special two-step garlic technique—half gets sautéed for deep flavor, and the rest is added raw just before serving for a fresh punch. The sauce is a blend of soy, sweet chili, and just a touch of honey, so it’s perfectly balanced. And searing the steak separately means you get those delicious crusty edges—no soggy beef here.

This recipe isn’t just about taste, though. There’s something about twirling noodles with steak that just feels comforting and a little bit indulgent. It’s the dish I turn to on chilly nights or when I need a pick-me-up dinner. And honestly, it’s so much fun to watch people’s faces light up when they take their first bite. If you’re looking for a new favorite noodle dish, this is it. Sweet, spicy, garlicky, and totally crave-worthy!

What Ingredients You Will Need

This sweet and spicy garlic steak pasta uses straightforward ingredients, most of which are probably hanging out in your pantry or fridge already. Each one plays a role—whether it’s building flavor, adding texture, or making sure your sauce clings to every noodle. Here’s what you’ll need:

For the Steak:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain (flank steak gives a super tender bite, but sirloin works well too)
- 1 tablespoon soy sauce (for marinating the steak, adds savory depth)
- 1 teaspoon cornstarch (helps keep the steak juicy and gives it that velvet texture)
- 1/2 teaspoon black pepper
For the Pasta:
- 12 oz (340g) spaghetti or linguine (you can use rice noodles or fettuccine if you like; I’ve even tried it with ramen for extra fun!)
For the Sauce:
- 1/4 cup (60ml) low-sodium soy sauce (I prefer Kikkoman or San-J)
- 2 tablespoons sweet chili sauce (adds the sweet & spicy kick; try Mae Ploy)
- 2 tablespoons honey (balances the heat)
- 2 tablespoons rice vinegar (for a little zing—apple cider vinegar works in a pinch)
- 1 tablespoon toasted sesame oil (for that nutty aroma)
- 1 teaspoon crushed red pepper flakes (adjust to your heat preference; you can skip or double it!)
For the Garlic & Veggies:
- 6 large garlic cloves, minced (divided—half for sautéing, half raw for the finish)
- 1 red bell pepper, thinly sliced (for crunch and color)
- 2 cups (120g) snap peas or snow peas, halved (adds freshness and crunch—sub in broccoli or spinach if you want)
- 4 green onions, sliced (for garnish and a little sharpness)
For Serving:
- Sesame seeds (optional, for a little crunch and pretty finish)
- Fresh cilantro or parsley, chopped (optional, but so good for a pop of green)
- Lime wedges (brightens everything—don’t skip!)

Ingredient Tips: If you’re gluten-free, use tamari instead of soy sauce and swap in gluten-free pasta. Want a lower-carb version? Shirataki noodles work surprisingly well. I’ve even tried this with leftover grilled steak—just slice thin and add at the end! When I want extra veggies, I toss in shredded carrots or baby kale. And don’t be afraid to use whatever pasta you have on hand—this recipe is forgiving.

Equipment Needed

Large Pot: For boiling the pasta—any sturdy stockpot will do. I use my trusty 6-quart pot that’s been through a lot of pasta nights.
Large Skillet or Wok: Nonstick or cast iron both work. A wok is great for tossing everything together, but a big frying pan does the trick.
Cutting Board & Sharp Knife: For slicing steak and veggies. Honestly, a sharp knife makes slicing steak way easier—learned that the hard way.
Tongs or Pasta Fork: For tossing noodles with sauce and steak. If you don’t have tongs, two wooden spoons work too.
Mixing Bowls: For marinating the steak and mixing the sauce. I use simple glass bowls—easy to clean and don’t hold odors.
Colander: For draining pasta. If you’re in a pinch, the lid of your pot (held carefully!) can work, but a colander is safer.

Budget-Friendly Tip: No need for fancy gadgets. I once made this in a dorm kitchen with just a saucepan and a frying pan—worked fine! Just make sure to keep your knife sharp and your skillet hot for the best steak sear.

How to Make Sweet and Spicy Garlic Steak Pasta

Marinate the Steak (10 minutes): In a medium bowl, toss 1 lb (450g) sliced steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1/2 teaspoon black pepper. Let it sit while you prep the rest. (This keeps the steak tender and flavorful!)
Boil the Pasta: Bring a large pot of salted water to a boil. Add 12 oz (340g) of your favorite noodles. Cook according to package directions until just al dente (about 8-10 minutes for spaghetti). Reserve 1/2 cup pasta water, then drain and set aside. (Don’t overcook—the noodles will finish in the sauce.)
Mix the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons sweet chili sauce, 2 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 teaspoon chili flakes. Taste and add more honey or chili flakes if you like it sweeter or spicier.
Sear the Steak (5 minutes): Heat 1 tablespoon oil in a large skillet or wok over high heat. When it’s shimmering, add the steak in a single layer. Sear for 1-2 minutes per side until browned but still tender. Transfer steak to a plate—don’t overcrowd the pan; work in batches if needed. (If you see lots of liquid, your pan’s not hot enough—crank up the heat!)
Sauté the Garlic & Veggies (3 minutes): In the same pan, lower heat to medium. Add 3 minced garlic cloves and sauté for 30 seconds—just until fragrant, not brown. Toss in sliced red bell pepper and snap peas. Stir-fry for 2-3 minutes until just tender but still crisp.
Combine Everything (2 minutes): Add drained pasta to the pan with the veggies. Pour in the sauce and toss to coat, adding reserved pasta water a splash at a time if it looks dry. Return steak (plus any juices) to the pan. Toss well until everything’s glossy and saucy—about 2 minutes. Remove from heat.
Finish with Fresh Garlic and Herbs: Off the heat, stir in the remaining 3 minced garlic cloves and half the green onions. Taste and adjust seasoning—add salt, pepper, or a squeeze of lime as needed.
Serve: Twirl into bowls. Top with sesame seeds, more green onions, fresh herbs, and a wedge of lime. Eat hot, and don’t forget to slurp up that sauce!

Troubleshooting: Steak chewy? Sliced too thick or cooked too long. Sauce too thick? Add more pasta water. Sauce too thin? Let it bubble for an extra minute. Garlic burning? Lower your heat and move fast—the difference between golden and burnt is like, 10 seconds!

Cooking Tips & Techniques

Slice Steak Thinly: Always cut against the grain for tender bites. If you’re rushing, pop the steak in the freezer for 20 minutes—it’ll slice easier!
High Heat for Searing: Don’t crowd the pan or your steak will steam. I learned this after a few sad, gray batches—give the pieces plenty of space and leave them alone until a crust forms.
Balance Your Sauce: Sweet chili sauces can vary a lot in flavor. Taste your sauce before adding—sometimes a splash more vinegar or a touch more honey makes all the difference.
Use Pasta Water Wisely: That starchy water is liquid gold for making the sauce cling. Don’t forget to save it before draining your noodles. If you accidentally pour it out, a little chicken broth works as a backup.
Multitasking Strategy: While the steak marinates, slice veggies and start your pasta water. That way, everything comes together fast and nothing sits too long. (I’ve gotten this down to a science on busy nights!)
Consistency Matters: Toss the pasta and sauce together off the heat for the final minute. This keeps the noodles springy and the steak tender. If things ever look dry, just add a splash more liquid and toss again.

Common Mistakes: Overcooking the steak is the #1 mishap (I’ve done it more times than I care to admit). Keep a close eye, and remember it keeps cooking once you add it back to the hot noodles. Also, don’t let the garlic burn—nothing ruins a dish faster!

Variations & Adaptations

Low-Carb or Gluten-Free: Use shirataki noodles or gluten-free pasta, and swap tamari for soy sauce. The sauce works just as well—promise!
Vegetarian or Vegan: Replace steak with crispy tofu or sautéed mushrooms (shiitake or portobello are fantastic). Use agave instead of honey and your favorite vegan noodle.
Spicy Peanut Twist: Stir 2 tablespoons of creamy peanut butter into the sauce for a richer, Thai-inspired vibe. Top with chopped peanuts and extra lime wedges for crunch.
Seasonal Veggie Swaps: In spring, use asparagus or snap peas. In autumn, toss in roasted butternut squash. I once added baby spinach at the end for extra greens—worked great!
Allergen Substitutions: For nut allergies, skip the sesame oil or use olive oil. Soy allergy? Use coconut aminos. Can’t do wheat? Rice noodles are your best friend here.
Personal Favorite: Sometimes I add a soft-boiled egg and a drizzle of chili crisp on top—kind of like a steak ramen fusion. It’s decadent and so satisfying.

Serving & Storage Suggestions

This sweet and spicy garlic steak pasta is best served hot, straight from the pan. I like to twirl it into big bowls and top with extra green onions, sesame seeds, and a generous squeeze of lime. For a little drama (and flavor!), add a sprinkle of chili flakes right before serving.

Pair it with a crisp salad—something like a cucumber or carrot slaw—or even some steamed edamame to keep things fresh. If you’re feeling fancy, a glass of chilled white wine or a sparkling lemonade hits the spot with all those bold flavors.

For leftovers, store in an airtight container in the fridge for up to 3 days. The flavors actually intensify overnight, which is a happy surprise! To reheat, splash a little water or broth in the pan and toss gently over medium heat until warmed through—this helps the noodles stay silky, not clumpy. If you want to freeze, skip the veggies (they get mushy), but the steak and noodles freeze pretty well for up to a month.

Nutritional Information & Benefits

One serving (about 1/4 of the recipe) has roughly 520 calories, 32g protein, 60g carbs, and 16g fat. Thanks to the steak and the sauce, this meal packs a protein punch while still giving you that noodle comfort factor.

Garlic and bell peppers bring antioxidants, while snap peas add fiber and crunch. If you go with gluten-free noodles or swap in tofu, the recipe can fit a variety of dietary needs. Just watch out for soy and wheat if you have allergies. Personally, I love that this meal feels hearty but doesn’t leave me sluggish—great for an active lifestyle or anyone trying to sneak in more protein without giving up pasta nights!

Conclusion

If you’re searching for a new weeknight favorite, this sweet and spicy garlic steak pasta is honestly a must-try. It’s fast, flexible, and absolutely bursting with flavor—plus, it’s a real crowd-pleaser whether you’re cooking for family, friends, or just yourself. I love how each bite brings a little heat, a little sweetness, and a whole lot of comfort (with steak, of course!).

Don’t be afraid to tweak it—make it spicier, add more veggies, or switch up the noodles. That’s the beauty of a dish like this! If you give it a go, let me know in the comments how you made it your own, or tag me on social with your pasta creations. Trust me, once you try this recipe, you’ll be craving it again before you know it. Happy noodle twirling, friends!

Frequently Asked Questions (FAQs)

Can I make sweet and spicy garlic steak pasta ahead of time?

Yes! You can prep the steak and sauce a day ahead. Store cooked pasta and steak separately, then toss everything together and heat right before serving. The flavors get even better overnight.

What cut of steak works best for this pasta recipe?

Flank steak is my favorite for tenderness and flavor, but sirloin or even ribeye (if you’re feeling fancy) work well. Just slice thinly against the grain for best results.

Can I use chicken or tofu instead of steak?

Absolutely! Chicken breast or thighs, thinly sliced, taste great with the sweet and spicy garlic sauce. Tofu (pressed and pan-fried) is a fantastic vegetarian option.

How do I control the spice level?

Easy—just use less (or more) crushed red pepper flakes and sweet chili sauce. I recommend starting with the lower amount and adjusting to taste. You can always add extra heat at the end.

What type of noodles can I use?

Spaghetti, linguine, rice noodles, or even ramen all work well. The sauce is super versatile, so use whatever you have or love most. Gluten-free pasta is totally fine too!

Pin This Recipe!

sweet and spicy garlic steak pasta recipe