Description
This Beef with Garlic Sauce recipe captures the classic flavors of Chinese takeout with tenderized flank steak, vibrant broccoli, and a rich, savory garlic sauce. Perfectly balanced with a hint of sweetness and a touch of spice, it’s an easy stovetop dish that delivers restaurant-quality results at home.
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 Beef: Slice the flank steak against the grain into approximately ⅛” thick slices. Lay the slices flat on a cutting board or plate. Dust 1 teaspoon of baking soda over one side, then flip and dust the other side with the remaining teaspoon. Let it sit for 15 minutes to tenderize. Afterward, rinse the baking soda off thoroughly with water and pat the steak dry. Season one side with salt and black pepper.
- Prepare the Sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth. Add black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes (if desired). Mix well to combine. It’s okay if the oyster sauce does not fully incorporate yet.
- Cook the Steak: Heat vegetable oil in a large skillet over medium-high heat. Place the steak slices in a single layer, trying to keep them flat. Cook undisturbed for 2-3 minutes until crispy on one side. Stir to mix the steak pieces around and cook for another 90 seconds or until cooked through. The beef might still look reddish-pink due to tenderizing, which is normal.
- Add the Broccoli: Reduce the heat to medium. Push the cooked steak to the pan’s sides and add broccoli florets to the center, adding a bit more oil if necessary. Stir frequently and cook for about 2 minutes until broccoli starts to soften.
- Sauté the Garlic: Reduce heat to low. Push broccoli to the sides and add minced garlic to the center with a little oil. Sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Combine with Sauce: Turn heat to medium-low and pour the prepared sauce into the pan. Stir to combine everything. Cook until the sauce thickens and evenly coats the beef and broccoli, about 2-3 minutes.
- Finish and Serve: Remove from heat and stir in sliced green onions and sesame seeds if desired. Serve immediately over a bed of steamed white rice, preferably jasmine rice.
Notes
- The baking soda tenderizing step is essential for achieving tender, restaurant-style beef. Although optional, skipping it may result in tougher meat.
- You can substitute chicken broth with water, but broth adds more depth of flavor.
- Adjust red pepper flakes according to your preference for spice.
- Use avocado oil or another high smoke point oil for best results when stir-frying.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 70 mg
