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
Scale
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
