Description
A quick, bold, and satisfying weeknight dinner featuring tender garlic steak, buttery spaghetti, and a sweet-spicy soy-honey-sriracha sauce. Ready in just over 30 minutes, it’s a flavorful fusion pasta perfect for busy evenings.
Ingredients
For the Steak:
1 lb sirloin steak, cubed
Salt and black pepper, to taste
1 tbsp soy sauce
1 tbsp olive oil
1 tsp cornstarch (optional)
For the Sauce:
4 garlic cloves, minced
3 tbsp soy sauce
2 tbsp honey
1 tbsp brown sugar
2 tbsp sriracha
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp crushed red pepper flakes
2 tbsp water
For the Pasta:
8 oz spaghetti
Salt, for boiling water
2 tbsp butter
Garnishes:
Toasted sesame seeds
Chopped parsley or green onions
Extra red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, 8–10 minutes. Reserve ½ cup pasta water, drain, and toss pasta with butter.
Pat steak dry. Season with salt, pepper, soy sauce, and cornstarch (if using).
Heat olive oil in a large skillet over high heat. Sear steak cubes for 4–6 minutes until browned. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds.
Add soy sauce, honey, brown sugar, sriracha, rice vinegar, sesame oil, red pepper flakes, and water. Simmer for 2–3 minutes until slightly thickened.
Toss pasta in the sauce, adding reserved water as needed.
Return steak to skillet, stir to coat evenly.
Serve immediately, garnished with sesame seeds, parsley or green onions, and extra red pepper flakes if desired.
Notes
Don’t overcook the steak—quick, high-heat searing keeps it tender.
Swap sirloin for flank steak, chicken, shrimp, or tofu.
Add sautéed veggies like bell peppers or broccoli for extra nutrition.
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop + Boiling
- Cuisine: Fusion (Asian-inspired)