If you’re craving that perfect takeout-style dish that’s packed with flavor and incredibly satisfying, you’re going to love this Beef Garlic Sauce Stir-Fry Recipe. It’s one of those meals I go back to again and again because it nails that tender, garlicky, saucy goodness that feels both comforting and exciting. Plus, it’s easier to make at home than you might think, and I’m here to walk you through every delicious step.
Why You’ll Love This Recipe
- Tender, Restaurant-Quality Beef: Thanks to a simple baking soda tenderizing trick, the steak stays juicy and flavorful.
- Bold Garlic Flavor: The freshly minced garlic and sauces blend perfectly for that iconic savory punch you crave.
- Quick and Easy Dinner: From start to finish, you’ll have a tasty stir-fry on the table in under 45 minutes.
- Crowd-Pleaser Every Time: I make this for friends and family and they always want seconds—definitely a guaranteed hit.
Ingredients You’ll Need
Every element in this beef garlic sauce stir-fry recipe works together to create a perfect balance of textures and flavors—from the crisp broccoli to the silky oyster sauce. When shopping, look for fresh garlic and quality flank steak for the best results.
- Flank steak: It’s lean, flavorful, and slices thin for speedy cooking and the perfect chew.
- Broccoli florets: Fresh and bright, they add a lovely crunch and a pop of color.
- Green onions: Adds freshness and a mild onion kick at the end.
- Baking soda: A secret weapon to tenderize beef, making it silky and soft like takeout.
- Vegetable oil (I use avocado): High smoke point oils help get that great sear on the beef.
- Garlic: Freshly minced garlic is key for that punchy, fragrant flavor.
- Salt and black pepper: Essential simple seasonings to bring out flavors.
- Chicken broth: Gives the sauce a savory base; you can substitute water if needed.
- Cornstarch: Thickens the sauce perfectly to coat the ingredients.
- Black vinegar (or rice vinegar): Adds tang and depth; optional but highly recommended.
- Light brown sugar: Balances savory with a hint of sweetness.
- Soy sauce: Classic umami flavor base.
- Dark soy sauce (optional): Adds color and richer flavor but not required.
- Oyster sauce: The secret to that luscious, slightly sweet richness.
- Toasted sesame oil: Added at the end for aromatic perfection.
- Red pepper flakes (optional): A little heat if you’re feeling spicy!
Variations
I absolutely love experimenting with this beef garlic sauce stir-fry recipe. Whether it’s tweaking the veggies or adjusting the heat, you can make it your own and still get amazing results.
- Add bell peppers or snap peas: I sometimes toss in these crunchy veggies for extra color and sweetness—it brightens the dish beautifully.
- Make it spicy: If you like heat, add extra red pepper flakes or a dash of chili garlic sauce—I love the kick it gives.
- Swap beef for chicken or tofu: For a different twist, this sauce works wonderfully with these proteins too.
- Use tamari or coconut aminos: Great for gluten-free or lower-sodium versions without sacrificing flavor.
How to Make Beef Garlic Sauce Stir-Fry Recipe
Step 1: Tenderize the Steak for Ultimate Juiciness
First things first, slice the steak thinly against the grain—around 1/8 inch thick. This helps break down the fibers and keeps it tender. Spread the slices out flat, then sprinkle a teaspoon of baking soda over one side, flip the pieces, and sprinkle the other teaspoon. Let this sit for 15 minutes. This little trick is a game-changer: it tenderizes the meat to that silky, melt-in-your-mouth consistency you want. After 15 minutes, rinse off the baking soda thoroughly and pat the steak dry. Then season one side lightly with salt and pepper.
Step 2: Whip Up the Flavorful Garlic Sauce
While the steak is getting nice and tender, mix together your sauce ingredients in a small bowl. Combine chicken broth (or water) and cornstarch first to avoid lumps, then stir in black vinegar, brown sugar, soy sauces, oyster sauce, toasted sesame oil, and optional red pepper flakes. It might look a bit uneven because oyster sauce takes time to integrate—that’s totally okay! We’ll finish it off in the pan.
Step 3: Sear the Beef Like a Pro
Heat your oil over medium-high heat in a large skillet or wok. Arrange the steak slices in a single layer so they’re laying flat and let them cook without disturbing for 2–3 minutes until you get a nice crispy edge. Then toss them around and cook for another 90 seconds or so until cooked through. You might notice the meat looks a bit pinkish even when done—that’s from the baking soda and it’s perfectly normal.
Step 4: Cook Your Broccoli and Garlic Perfectly
Turn the heat down to medium, push the beef to the sides of the pan, and add broccoli to the center. You can add a splash more oil if it looks dry. Stir the broccoli frequently for about 2 minutes to get that lovely bright green color and tender-crisp texture. Then push the broccoli aside, add garlic to the middle with a little more oil, and sauté until fragrant, about a minute. This way, the garlic stays fresh and doesn’t burn.
Step 5: Bring It All Together with the Sauce
Lower the heat to medium-low and pour in the sauce mixture. Stir gently to coat everything and cook together until the sauce thickens and clings to the beef and broccoli beautifully, usually a couple of minutes. Then turn off the heat, toss in the sliced green onions and a sprinkle of sesame seeds, and you’re ready to serve!
Pro Tips for Making Beef Garlic Sauce Stir-Fry Recipe
- Baking Soda Magic: Don’t skip this step—it transforms tough flank steak into tender perfection without any fuss.
- Control Your Heat: Sear the steak at medium-high for a tasty crust but reduce heat when adding sauce to avoid burning garlic.
- Broccoli Timing: Stir frequently and keep broccoli slightly crisp for the best texture—it balances nicely with tender beef.
- Sauce Thickness: Mix cornstarch in cold broth first to avoid lumps and watch closely so the sauce doesn’t over-reduce and get gluey.
How to Serve Beef Garlic Sauce Stir-Fry Recipe
Garnishes
I love finishing this dish with a sprinkle of sliced green onions and toasted sesame seeds—they add fresh zing and a subtle crunch. Sometimes I even drizzle a tiny bit more toasted sesame oil right before serving for that irresistible aroma.
Side Dishes
This stir-fry shines over a bed of fluffy jasmine rice—it soaks up all that garlic sauce beautifully. For something extra, steamed rice noodles or even cauliflower rice work great if you want a lower-carb option. I also like pairing with simple cucumber salad for a cooling contrast.
Creative Ways to Present
Want to impress guests? Serve the stir-fry in pretty individual bowls garnished with fresh cilantro or sliced chili. Or try plating it over crispy fried wonton strips for a fun texture contrast. For family dinners, I bring the skillet straight to the table for a casual, friendly vibe.
Make Ahead and Storage
Storing Leftovers
I cool leftover stir-fry to room temperature, then seal it airtight in the fridge. It stays fresh for up to 3 days, and the flavors actually deepen overnight, which I love. Just be sure to reheat gently to keep the beef tender.
Freezing
This recipe freezes surprisingly well. I pack leftovers in freezer-safe containers, and when thawed, I reheat in a hot skillet with a splash of water to loosen the sauce. The veggies can soften slightly, so I prefer freezing for short-term storage.
Reheating
When reheating, I use a skillet over medium heat, adding a small splash of water or broth to prevent sticking and bring back that saucy consistency. Microwave works in a pinch but doesn’t give quite the same fresh texture.
FAQs
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Can I use a different cut of beef for this stir-fry?
Absolutely! Flank steak is ideal because it’s lean and tenderizes nicely, but you can also use skirt steak or sirloin. Just slice thinly against the grain for best tenderness. Avoid super fatty or tough cuts as they might need longer cooking times.
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Is the baking soda necessary for tenderizing?
While you can skip it, I highly recommend the baking soda step. It helps break down tough fibers, giving the beef that signature soft texture you find in takeout dishes. Without it, the beef can be chewier and less silky.
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Can I make this recipe gluten-free?
Yes! Swap regular soy sauce for tamari or coconut aminos and double-check your oyster sauce is gluten-free (there are several brands available). This keeps all the fantastic savory flavors intact without gluten.
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How spicy is this dish? Can I adjust the heat?
The basic recipe is mild, but you can customize the heat by adding more or less red pepper flakes. I often add a pinch or two for a subtle kick, but if you love spicy food, feel free to amp it up!
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What rice pairs best with this stir-fry?
Jasmine rice is my top choice because of its fragrant aroma and fluffy texture that soaks up the sauce beautifully. Basmati rice or even brown rice also work if you prefer more fiber or nuttier flavors.
Final Thoughts
When I first tried this beef garlic sauce stir-fry recipe, I was amazed at how simple ingredients and a few cooking tricks could recreate that beloved takeout favorite so easily at home. It’s become a staple in my kitchen because it’s full of flavor, quick to make, and perfect for any night of the week. I’m confident you’ll enjoy making it just as much as eating it—your family and friends will definitely be asking for it again, trust me!
Print
Beef Garlic Sauce 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 replicates the classic Chinese takeout favorite with tenderized flank steak, crisp broccoli, and a flavorful garlic sauce. The beef is tenderized using baking soda for the authentic texture, then quickly stir-fried with fresh broccoli and a savory, slightly sweet sauce made from soy, oyster sauce, and black vinegar. Perfect served over jasmine rice for a satisfying homemade takeout meal.
Ingredients
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 substitute 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
- 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 baking soda evenly over the steak, then flip and sprinkle the remaining 1 teaspoon on the other side. Let the beef sit for 15 minutes to tenderize. Afterward, rinse off the baking soda thoroughly and pat the steak dry with paper towels. Season one side with salt and freshly 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, and red pepper flakes (if desired). Stir well to combine. The oyster sauce may not fully dissolve at this point, but it will incorporate when cooked.
- Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Place the steak slices in a single layer, arranging them flat in the pan. Cook without stirring for 2-3 minutes until one side is crispy and browned. Stir the beef around and continue cooking for another 90 seconds until the beef is cooked through. Note that the beef may have a reddish-pink hue due to tenderizing, which is normal.
- Cook the Broccoli: Reduce heat to medium, push the beef to the sides of the pan, and add the broccoli florets to the center. Add a little more oil if necessary. Stir frequently and cook the broccoli for about 2 minutes until bright green and tender-crisp.
- Sauté Garlic: Lower the heat to low, slide the broccoli to the sides of the pan, and add the minced garlic to the center with a small drizzle of oil. Sauté the garlic until fragrant, about 1 minute, taking care not to burn it.
- Add the Sauce and Combine: With the heat adjusted to medium-low, pour the prepared sauce into the pan. Stir to coat the beef and vegetables evenly and cook until the sauce thickens and reduces, becoming glossy and well incorporated.
- Finish and Serve: Remove the skillet from the heat. Stir in the sliced green onions and a sprinkle of sesame seeds. Serve the garlic beef and broccoli immediately over steamed jasmine rice for an authentic Chinese takeout experience.
Notes
- Tenderizing the steak with baking soda is key to achieving the signature tender texture common in American Chinese takeout. You can skip this step, but the beef may not be as tender.
- The reddish color in the beef after cooking is normal due to the tenderizing process; it is safe to eat.
- You can adjust the level of spiciness by adding or omitting red pepper flakes.
- Serving over jasmine rice enhances the takeout-style experience, but other rice varieties also work well.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
