If you’ve ever craved that perfectly tender, garlicky, savory beef and broccoli you get from your favorite Chinese takeout spot, you’ll absolutely fall for this Garlic Beef and Broccoli Stir-Fry Recipe. It’s quick, packed with flavor, and the beef turns out so juicy and tender you’ll wonder why you ever ordered out! Stick with me here, because I’m going to share the little tricks that make this recipe a total winner every time.
Why You’ll Love This Recipe
- Tender, restaurant-style beef: Using baking soda to tenderize the steak gives you that iconic silky texture you won’t believe you made at home.
- Bold garlic flavor: The fresh minced garlic really shines, creating a sauce that’s savory, slightly sweet, and utterly addictive.
- Fast and easy weeknight meal: From start to finish, it’s ready in around 35 minutes—perfect when you want something satisfying but don’t want to spend hours cooking.
- Versatile and customizable: You can easily swap veggies or adjust the heat, making it your own quick go-to stir-fry anytime.
Ingredients You’ll Need
Each ingredient here plays a big role in nailing that classic garlic beef and broccoli flavor, while also keeping things simple enough for you to whip up on any night. I recommend looking for fresh broccoli with tight florets and choosing flank steak if you can—it cooks beautifully thin and tender after the baking soda treatment.
- Flank steak: This cut is fantastic for stir-fry when sliced thin across the grain and tenderized.
- Broccoli florets: Fresh and crisp broccoli gives you that perfect veggie crunch.
- Green onions: Adds a bright, fresh pop right at the end of cooking.
- Baking soda: A secret weapon to tenderize beef quickly just like the pros.
- Vegetable oil (like avocado oil): High smoke point oils help you get a good sear.
- Fresh minced garlic: The heart of the flavor here—don’t skimp on it!
- Chicken broth: Adds depth and helps the sauce come together perfectly.
- Cornstarch: Thickens the sauce for that glossy, clingy finish.
- Black vinegar: For subtle tanginess; you can swap with rice vinegar if needed.
- Light brown sugar: Balances the savory with sweetness, just like takeout.
- Soy sauce (light and a bit of dark): Provides umami and color.
- Oyster sauce: Rich, savory, and essential for that authentic taste.
- Toasted sesame oil: Adds that unmistakable nutty aroma at the finish.
- Red pepper flakes (optional): For a hint of heat if you’re into a little spice.
- Salt and fresh cracked black pepper: To season throughout and balance flavors.
Variations
I love experimenting with this Garlic Beef and Broccoli Stir-Fry Recipe depending on what’s in season or what my family’s craving. Feel free to make it your own—there are so many ways to keep this fresh and exciting.
- Add mushrooms or bell peppers: My family goes crazy when I toss in shiitake mushrooms or colorful bell peppers for extra texture and flavor.
- Swap beef for chicken or tofu: Make it lighter or vegetarian-friendly by substituting your protein of choice—just adjust cooking times accordingly.
- Spice it up: I sometimes add extra chili flakes or a splash of sriracha to kick the heat up a notch.
- Use tamari or coconut aminos: For gluten-free options that still rock the umami punch.
How to Make Garlic Beef and Broccoli Stir-Fry Recipe
Step 1: Tenderize the Beef Like a Pro
Start by slicing your flank steak very thinly against the grain—about 1/8 inch thick if you can. This is key for tenderness. Lay the slices flat and sprinkle 1 teaspoon of baking soda over one side, then flip and dust the other side with the remaining teaspoon. Let it rest for 15 minutes; this little trick breaks down muscle fibers so your beef cooks silky and tender. After the wait, rinse off the baking soda completely and pat the meat thoroughly dry with paper towels. Don’t skip the drying—wet meat won’t sear properly! Season one side lightly with salt and freshly cracked pepper.
Step 2: Prepare the Sauce Ahead of Time
While the beef towels off, mix the chicken broth and cornstarch in a small bowl until smooth. Add black vinegar, light brown sugar, soy sauce (both light and optional dark), oyster sauce, toasted sesame oil, and red pepper flakes if you’re using them. The oyster sauce might look a bit clumpy—that’s okay, it’ll melt right into the sauce once heated in the pan.
Step 3: Sear the Beef Until Crispy and Juicy
Heat your oil in a large skillet or wok over medium-high. Arrange the steak slices so they lay flat without overlapping—this helps create that crispy, caramelized crust. Cook undisturbed for 2-3 minutes until the edges start to brown and get crisp. Then toss everything around and cook for about another 90 seconds until the beef is cooked through. Don’t worry if the beef looks slightly pink inside—that’s perfectly normal due to the baking soda tenderization.
Step 4: Cook Broccoli and Infuse with Garlic
Push the beef to the sides of the pan and add the broccoli into the center. Add a little more oil if it looks dry. Stir frequently for about 2 minutes until the broccoli is crisp-tender and bright green. Lower the heat to low, push the broccoli aside and add the fresh minced garlic into the pan’s center with a bit more oil—sauté just until fragrant, about 1 minute. The aroma here always makes me smile—it’s a sign your dinner’s about to be amazing.
Step 5: Combine Sauce and Finish Cooking
Turn the heat to medium-low and pour the sauce mixture into the pan. Stir everything to coat the beef and broccoli evenly. Let the sauce bubble and thicken until it’s glossy and clings to every bite—usually about 2-3 minutes. Turn off the heat and sprinkle in sliced green onions and extra toasted sesame seeds if you have them. Serve immediately over fluffy jasmine rice and prepare to take all the compliments.
Pro Tips for Making Garlic Beef and Broccoli Stir-Fry Recipe
- Baking Soda Tenderizing: Don’t skip the rinsing step after baking soda application to avoid off flavors but keep that tender texture.
- High Heat Sear: Use a large pan and don’t overcrowd the beef so it crisps up instead of steaming.
- Fresh Garlic Timing: Add garlic late in the cooking to keep its fragrance bright and prevent bitterness.
- Balanced Sauce: Taste and adjust soy sauce or sugar to suit your preference before adding to the pan.
How to Serve Garlic Beef and Broccoli Stir-Fry Recipe
Garnishes
I always add a sprinkle of toasted sesame seeds and freshly sliced green onions right before serving—they add the perfect crunch and a pop of fresh flavor that brightens the whole dish. Sometimes I’ll toss on a little extra red pepper flakes for a subtle kick.
Side Dishes
This stir-fry is incredible over steamed jasmine rice, but if you want to mix it up, try it with cauliflower rice for a low-carb option or even some simple fried rice. I’ve also served it alongside garlic noodles or soft Asian buns for a fun twist.
Creative Ways to Present
For a casual dinner party, I like serving this stir-fry family-style in a big, colorful platter garnished with extra green onions and sesame seeds. Pair it with chopsticks and little bowls of pickled veggies to make it festive and fun. It’s always a hit!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, and they usually keep beautifully for up to 3 days. The broccoli softens a bit but the beef stays juicy and flavorful. Just be sure to let it cool before sealing the container to keep it fresh longer.
Freezing
While you can freeze this Garlic Beef and Broccoli Stir-Fry Recipe, I’ve found the broccoli texture changes once thawed. If you’re freezing, consider leaving the broccoli out and adding fresh when reheating instead for the best texture.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to keep the sauce from drying out. Avoid microwaving if you can—stir-frying brings the dish back to life much better and keeps the beef tender.
FAQs
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Can I use a different cut of beef for this stir-fry?
Absolutely! While flank steak is my go-to for its tenderness and flavor, you can also use sirloin or skirt steak. Just remember to slice thinly against the grain and consider the baking soda tenderizing step to keep meat tender.
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Is baking soda safe to use on meat?
Yes! Baking soda is commonly used to tenderize meat by raising the pH on the surface, which helps break down proteins. Just ensure you rinse it off thoroughly afterward to avoid an off taste.
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Can I make this recipe gluten-free?
Definitely. Swap the soy sauce with tamari or coconut aminos and double-check your oyster sauce is gluten-free. The rest of the ingredients are naturally gluten-free.
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How do I know when the broccoli is cooked perfectly?
You’ll want bright green, still crisp-tender broccoli. It should be slightly softened but not mushy—about 2 minutes of stir-frying usually does the trick.
Final Thoughts
I absolutely love how this Garlic Beef and Broccoli Stir-Fry Recipe turns out—it’s like having your favorite takeout, but fresher and made exactly how you want it at home. I used to struggle to get tender beef without weird textures, and now that I’ve mastered the baking soda trick, it’s become a staple that my family requests again and again. Give it a try—you’ll enjoy the process almost as much as the delicious dinner waiting at the end!
Print
Garlic Beef and Broccoli Stir-Fry Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Beef with Garlic Sauce recipe is a delicious and easy-to-make Chinese takeout favorite featuring tender flank steak, broccoli, and a savory garlic sauce. The steak is tenderized with baking soda to mimic authentic restaurant texture and stir-fried with fresh garlic, broccoli, and a flavorful sauce made from soy, oyster sauce, and black vinegar. Perfectly paired with jasmine rice, it offers a quick and satisfying meal reminiscent of classic American Chinese cuisine.
Ingredients
Beef and Broccoli
- 12–16 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 (avocado oil preferred)
- Salt, to taste
- Fresh cracked black pepper, to taste
Garlic Sauce
- 2 tbsp freshly minced garlic
- ½ cup chicken broth (can substitute water)
- 2 tbsp cornstarch
- 1 tbsp black vinegar (or substitute 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
- Tenderize the Steak: 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 steak slices, then flip them and sprinkle the remaining 1 teaspoon on the other side. Let the beef sit for 15 minutes to tenderize. Afterward, rinse the steak thoroughly with water to remove the baking soda, then pat the slices dry completely. Season one side with salt and fresh cracked black pepper.
- Prepare 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, red pepper flakes (if using), and mix well. The oyster sauce may not fully incorporate at this stage; it will dissolve during cooking.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the steak slices in a single layer, arranging them to lay flat. Cook undisturbed for 2-3 minutes until the edges become crispy. Toss and continue cooking for another 90 seconds or until cooked through. Note that the beef might retain a slight reddish-pink color due to tenderizing—this is normal.
- Add Broccoli: Reduce heat to medium. Push the cooked steak to the sides of the pan and add the broccoli florets to the center. Add a splash more oil if needed. Stir frequently and cook the broccoli for about 2 minutes until just tender but still crisp.
- Sauté Garlic: Lower the heat to low. Push the broccoli to the edges of the pan and add the minced garlic to the center with a little more oil. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
- Combine with Sauce: Increase heat slightly to medium-low. Pour the prepared sauce over the steak and broccoli. Stir and cook until the sauce thickens and evenly coats all the ingredients, about 2-3 minutes.
- Finish and Serve: Remove the skillet from heat. Stir in the sliced green onion greens. Serve the beef and broccoli immediately over a bed of jasmine rice for a complete meal.
Notes
- This recipe replicates the tender beef texture and flavorful garlic sauce typical of American Chinese takeout.
- The baking soda tenderizing step is key to achieving the signature soft texture of the beef.
- Using fresh minced garlic ensures a bright, aromatic sauce.
- Oyster sauce adds umami richness but may not fully dissolve during mixing—this is normal and will happen while cooking.
- You can adjust the red pepper flakes for desired spice level or omit them entirely.
- Serve over steamed jasmine rice for an authentic experience.
Nutrition
- Serving Size: 0.25 batch (approx. 1 serving)
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 60 mg
