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
Scale
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
