Description
This Beef with Garlic Sauce recipe delivers tender stir-fried beef with a flavorful garlic sauce and crisp-tender broccoli, just like the classic Chinese takeout favorite. It features a simple marinade to tenderize the beef, a savory and slightly sweet sauce, and fresh aromatics for a delicious home-cooked meal that’s ready in just over half an hour.
Ingredients
Scale
Beef and Vegetables
- 16 oz flank steak (or similar cut of beef)
- 3 cups broccoli florets (about 12 oz)
- 3 green onions (greens sliced thin)
- 2 tsp baking soda (for tenderizing)
- 1 tbsp vegetable oil (e.g., avocado oil)
- 2 tbsp freshly minced garlic
- Salt, to taste
- Fresh cracked black pepper, to taste
Sauce
- ½ cup chicken broth (or water)
- 2 tbsp cornstarch
- 1 tbsp black vinegar (or rice vinegar)
- 2 tbsp light brown sugar
- 2 tbsp soy sauce
- ½ tbsp dark soy sauce (optional)
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- ¼ tsp 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. Sprinkle 1 teaspoon of baking soda over one side of the beef, flip the slices, and sprinkle with the remaining 1 teaspoon. Let the beef sit for 15 minutes to tenderize. Afterward, rinse off the baking soda under cold water and pat the beef thoroughly dry. Season one side with salt and freshly cracked black pepper.
- Make the Sauce: In a small bowl, whisk together the chicken broth and cornstarch 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 desired). Stir to combine, noting the oyster sauce may not fully dissolve at this point.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the beef slices in a single layer, letting them lay flat to develop a crispy surface. Cook for 2 to 3 minutes on one side until crispy, then stir and continue cooking for another 90 seconds until the beef is cooked through. The beef may retain a reddish-pink hue, which is normal due to the tenderizing.
- Cook the Broccoli: Reduce the heat to medium, push the beef to the edges of the skillet, and add the broccoli florets to the center. Add a little more oil if the pan looks dry. Stir frequently and cook the broccoli for about 2 minutes until slightly tender but still crisp.
- Sauté the Garlic: Lower the heat to low, push the broccoli to the sides, and add the minced garlic to the center with a splash of oil. Sauté the garlic for about 1 minute or until fragrant but not browned.
- Add the Sauce: Turn the heat to medium-low and pour the prepared sauce into the skillet. Stir everything together and cook until the sauce thickens and evenly coats the beef and broccoli, about 2 to 3 minutes.
- Finish and Serve: Remove the skillet from heat. Stir in the sliced green onions and sprinkle with toasted sesame seeds if desired. Serve immediately over a bed of steamed white rice such as jasmine rice for a complete meal.
Notes
- The baking soda tenderizing step creates the classic silky texture found in Chinese takeout beef dishes.
- Substitute dark soy sauce with additional regular soy sauce if unavailable; it adds color and depth but is optional.
- Adjust red pepper flakes to control the level of heat based on your preference.
- Use chicken broth for richer flavor or water as a lighter alternative in the sauce.
- Serve over jasmine rice to complement the savory garlic sauce perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 60 mg
