Description
This Beef with Garlic Sauce recipe delivers a savory, tender, and authentic Chinese takeout experience at home. Featuring tenderized flank steak, vibrant broccoli, and a rich, garlicky sauce with layers of soy, oyster sauce, and a hint of spice, it’s perfect served over jasmine rice for a satisfying and flavorful meal.
Ingredients
Scale
Beef and Vegetables
- 12–16 oz flank steak or similar cut of beef
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- ~2 teaspoons baking soda (for tenderizing)
- 1 tablespoon vegetable oil (avocado oil recommended)
- 2 tablespoons freshly minced garlic
- Salt, to taste
- Fresh cracked black pepper, to taste
Sauce
- ½ cup chicken broth (can substitute water)
- 2 tablespoons cornstarch
- 1 tablespoon black vinegar (or rice vinegar)
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- ½ tablespoon dark soy sauce (optional)
- 2 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the Beef: Slice the flank steak against the grain into approximately ⅛-inch thick slices. Lay the slices flat on a cutting board or plate. Dust one side evenly with 1 teaspoon of baking soda, then flip the pieces and dust the other side with the remaining 1 teaspoon. Let this tenderizing process sit for 15 minutes. Afterward, rinse the baking soda off the beef thoroughly with water and pat dry completely. Season one side of the beef with salt and freshly cracked black pepper.
- Make the Sauce: While the beef rests, whisk together the chicken broth and cornstarch in a small bowl until smooth. Add the black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes (if using). Stir until well combined even if the oyster sauce does not fully dissolve—it will blend during cooking.
- Cook the Beef: Heat vegetable oil in a large skillet over medium-high heat. Add the beef slices in a single layer, making sure they lay flat to get a crispy sear. Cook without moving for 2-3 minutes until the bottom is nicely browned. Stir and continue cooking for about 90 seconds until the beef is cooked through but may still have a slight reddish-pink tint due to the tenderizing process, which is normal.
- Cook the Broccoli: Reduce heat to medium. Push the cooked beef toward the edges of the pan and add the broccoli florets to the center. Add a little more oil if necessary. Stir frequently and cook for about 2 minutes until broccoli is slightly tender but still crisp.
- Sauté the Garlic: Reduce the heat to low. Move the broccoli to the sides and add the minced garlic to the center with a little more oil. Sauté the garlic until fragrant, about 1 minute, making sure it does not burn.
- Add the Sauce and Finish: Turn heat to medium-low and pour the prepared sauce into the skillet. Stir continuously and cook until the sauce thickens and evenly coats the beef and broccoli, about 2-3 minutes.
- Final Touches and Serve: Remove the skillet from heat. Stir in the sliced green onion greens and sprinkle toasted sesame seeds on top if desired. Serve immediately over a bed of steamed jasmine rice for an authentic and delicious meal.
Notes
- Omitting the baking soda step is possible but skipping it means the beef may not achieve the signature tender texture common in American Chinese takeout.
- Adjust red pepper flakes according to preferred spice level or omit for milder flavor.
- Dark soy sauce adds deeper color and flavor but is optional.
- Serving over jasmine rice complements the dish traditionally but any steamed rice will work.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
