Description

This Beef with Garlic Sauce recipe delivers tender, flavorful stir-fried beef paired with crisp broccoli in a savory garlic sauce. Inspired by classic American Chinese takeout, it features a perfectly balanced blend of soy, oyster sauce, and garlic, held together by a glossy cornstarch-thickened sauce. Quick to prepare, this dish is ideal for a satisfying weeknight dinner served over jasmine rice.

Ingredients

Scale

Beef and Marinade

12–16 oz flank steak (or similar cut of beef)
~2 tsp baking soda (for tenderizing)
Salt, to taste
Fresh cracked black pepper, to taste
1 tbsp vegetable oil (preferably avocado oil)

Vegetables

3 cups broccoli florets (about 12 oz)
3 green onions (greens sliced thin)
2 tbsp freshly minced garlic

Sauce

½ cup chicken broth (can substitute with 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)

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Instructions

Tenderize the Steak: Slice the flank steak against the grain into approximately ⅛-inch thick strips. Lay the slices flat on a cutting board or plate and sprinkle 1 teaspoon of baking soda evenly over them. Flip the slices and dust the other side with the remaining 1 teaspoon of baking soda. Let the beef rest for 15 minutes. Afterward, rinse off the baking soda thoroughly with water and pat the slices completely dry. Season one side of the steak with salt and freshly cracked black pepper. This tenderizing step creates the signature texture found in Chinese takeout beef dishes.
Prepare the Sauce: In a small bowl, combine the chicken broth and cornstarch, mixing until the cornstarch dissolves. Stir in black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes (if using). Mix well – some oyster sauce may not fully incorporate initially but will blend as it cooks.
Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Lay the steak slices flat in a single layer in the pan. Cook until the underside is crispy and browned, about 2 to 3 minutes. Toss or stir the beef and continue cooking for another 90 seconds until cooked through. Note that a reddish-pink hue may remain due to the tenderizing process and is safe and normal.
Cook the Broccoli: Reduce the heat to medium. Push the cooked beef to the edges of the pan and add the broccoli florets to the center. If needed, add a little more oil to prevent sticking. Stir and cook the broccoli frequently for about 2 minutes until bright green and slightly tender.
Sauté Garlic: Lower the heat to low. Move the broccoli to the edges of the pan, creating a space in the center. Add the minced garlic and a small amount of oil to this cleared space. Sauté the garlic for about 1 minute until fragrant but not browned.
Add the Sauce and Finish: With the heat on medium-low, pour the prepared sauce over the beef and broccoli mixture. Stir and cook everything together until the sauce thickens, reduces slightly, and evenly coats all ingredients.
Garnish and Serve: Remove the pan from heat and stir in the sliced green onions. Serve the dish immediately over a bed of jasmine rice for a complete meal.

Notes

This dish features tender stir-fried beef with a simple yet flavorful garlic sauce and fresh broccoli, reminiscent of popular American Chinese takeout.
If you prefer less heat, omit red pepper flakes.
Dark soy sauce is optional but adds richer color and deeper flavor.
Be sure to rinse off the baking soda thoroughly to avoid a soapy taste.
For a gluten-free option, substitute soy sauce and oyster sauce with gluten-free versions.
Serve over steamed jasmine rice or your favorite grain.

Nutrition

Serving Size: 1/4 of the recipe (approximately 1.5 cups with rice excluded)
Calories: 305 kcal
Sugar: 5 g
Sodium: 650 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 65 mg