Name: Beef with Garlic Sauce Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 12–16 oz flank steak or a 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; 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)

If you’re craving that iconic takeout flavor but want to make it fresh at home, you’re in for a treat with this Beef with Garlic Sauce Recipe. It’s packed with tender, flavorful beef, vibrant broccoli, and an irresistible garlicky sauce that’ll have your family begging for seconds. Stick with me, and I’ll walk you through every step — you’ll find how easy it is to nail this dish, even if you’ve never cooked Chinese food before!

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Why You’ll Love This Recipe

Authentic Texture: The baking soda tenderizing trick gives the beef that perfect, melt-in-your-mouth texture.
Rich, Balanced Sauce: A perfect combo of garlic, soy, oyster, and a hint of sweetness that you can customize easily.
Quick Weeknight Meal: Ready in under 40 minutes, this recipe is perfect for busy nights but tastes like a restaurant-quality dish.
Family Favorite: My family absolutely goes crazy for this — I bet yours will too!

The dish shows about two layers mixed together in a black wok on a white marbled surface. The first layer is bright green broccoli florets that look fresh and slightly glossy. The second layer consists of shiny, brown pieces of meat coated in a thick sauce. Light-colored sesame seeds are sprinkled evenly on top, adding small spots of contrast. The sauce gives the meat a wet and glossy texture, while the broccoli adds a rough, natural look. The whole dish looks warm and tasty, with a good mix of colors and textures. Photo taken with an iphone --ar 2:3 --v 7 - Beef with Garlic Sauce, Chinese beef stir-fry, easy garlic sauce recipe, quick weeknight dinner, homemade Chinese takeout

Ingredients You’ll Need

This Beef with Garlic Sauce Recipe uses simple ingredients that pack big flavor. I love using flank steak because it’s lean but tender, especially after the baking soda step tenderizes it. Make sure to grab fresh garlic and good quality soy and oyster sauces—they really make a difference!

Flat lay of fresh raw flank steak slices arranged neatly on a simple white ceramic plate, a small white bowl of broccoli florets, a few green onions sliced thinly placed beside it, two whole uncracked brown eggs with clean shells, a small white bowl of freshly minced garlic, a small white bowl of light brown sugar, a small white bowl of soy sauce, a small white bowl of oyster sauce, a small white bowl of dark soy sauce, a small white bowl of black vinegar, a small white bowl of toasted sesame oil, a small white bowl of chicken broth, a small white bowl of cornstarch, a small white bowl of avocado oil, a small white bowl of red pepper flakes, a small white bowl of coarse salt, a small white bowl of freshly cracked black pepper, and a small white bowl containing baking soda, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Beef with Garlic Sauce, Chinese beef stir-fry, easy garlic sauce recipe, quick weeknight dinner, homemade Chinese takeout

Flank steak: Look for a lean cut with good marbling; it’s perfect for stir-frying.
Broccoli florets: Fresh is best for that crisp texture, and grab smaller florets for quicker cooking.
Green onions: Just the greens sliced thin add freshness and a bit of crunch.
Baking soda: This is the secret tenderizer—only a small amount is needed to soften the beef.
Vegetable oil (I use avocado oil): Choose an oil with a high smoke point for stir-frying.
Fresh garlic: Minced fresh garlic is a must for that fragrant, punchy sauce.
Salt and freshly cracked black pepper: To season and balance flavors.
Chicken broth (or water): Forms the base of the sauce and adds depth.
Cornstarch: Thickens the sauce to a glossy finish.
Black vinegar (or rice vinegar): Adds tang and complexity.
Light brown sugar: Balances the salty and tangy flavors with sweetness.
Soy sauce: For umami and saltiness.
Dark soy sauce (optional): Adds richness and color if you have it on hand.
Oyster sauce: Brings that classic savory depth typical of Chinese sauces.
Toasted sesame oil: Adds a nutty aroma and richness at the end.
Red pepper flakes (optional): For a slight kick if you like a little heat.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Beef with Garlic Sauce Recipe is — it’s easy to tweak depending on what you have or how you like it. Once, I swapped broccoli for bell peppers and snap peas for a colorful twist that my kids devoured. Don’t be afraid to get creative!

Mild or Spicy: If you like heat, add more red pepper flakes or a dash of chili oil; for mild, simply omit them — either way tastes great.
Vegetables: Swap broccoli for snow peas, bok choy, or bell peppers to mix things up.
Protein swap: Try this method with thinly sliced chicken or pork tenderloin for a different twist.
Gluten-Free: Use tamari instead of soy sauce and gluten-free oyster sauce to keep it gluten-free.

How to Make Beef with Garlic Sauce Recipe

Step 1: Prep and Tenderize Your Beef

Slice your flank steak thinly against the grain — about ⅛ inch thick works best. This keeps it tender and prevents that chewy takeout disappointment. Next, sprinkle a teaspoon of baking soda onto one side, flip the slices over, and sprinkle the other teaspoon. Let this sit for 15 minutes. It sounds weird, but this tenderizing step is a game-changer. After 15 minutes, just rinse off the baking soda and pat the steak dry thoroughly with paper towels. Season the beef with a little salt and freshly cracked pepper on one side — now it’s ready.

Step 2: Make the Sauce While You Wait

Mix the chicken broth and cornstarch in a small bowl until smooth, then add your soy sauces, black vinegar, brown sugar, oyster sauce, sesame oil, and garlic. Don’t worry if the oyster sauce looks like it’s not blending — once it hits the hot pan, everything will combine beautifully. I usually whisk it just to get it as smooth as possible before cooking.

Step 3: Cook the Beef to Crispy Perfection

Heat your oil in a large skillet over medium-high heat and add the beef, laying the slices flat so they get crispy. Don’t move them around too much for the first 2-3 minutes — this helps develop lovely sear spots. Then toss and cook for another 90 seconds or so until the beef is cooked through. You might notice a pinkish hue from the tenderizer, but that’s totally normal — means it’s nice and tender inside.

Step 4: Sauté Broccoli and Garlic

Turn the heat down to medium. Push the beef to the edges of the pan and add broccoli to the center, adding a bit more oil if needed. Stir frequently and cook for about 2 minutes until the broccoli is bright green and slightly tender but still crisp. Then, push the broccoli aside and add your minced garlic with a splash more oil, stirring until fragrant—about 1 minute. Garlic is the real flavor bomb here, so don’t rush this step.

Step 5: Toss with Sauce and Finish

Reduce heat to low-medium and pour your prepared sauce over the beef and vegetables. Stir constantly as it thickens and coats everything evenly with a glossy finish. This only takes a minute or two — keep an eye on it so it doesn’t over-reduce. Once thick and shiny, take the skillet off the heat and stir in those fresh green onion slices and a sprinkle of toasted sesame seeds for added texture and punch.

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Pro Tips for Making Beef with Garlic Sauce Recipe

Tenderize Like a Pro: Don’t skip the baking soda; it’s what takes this dish from ordinary to restaurant-quality tender beef every time.
Sear Without Stirring: Let the beef sit to crisp up on one side before stirring so you get those delicious caramelized edges.
Fresh Garlic Matters: Use fresh minced garlic instead of pre-minced jarred garlic for maximum flavor punch.
Don’t Overcook Broccoli: Keep the broccoli crisp-tender to contrast the soft beef—it just takes about 2 minutes.

How to Serve Beef with Garlic Sauce Recipe

Garnishes

I always add thinly sliced green onions and a sprinkle of toasted sesame seeds right before serving for that fresh pop and nuttiness. Sometimes, I toss in a few extra red pepper flakes if we want that little extra zing.

Side Dishes

Serve this Beef with Garlic Sauce over fluffy jasmine rice — it soaks up all the sauce perfectly. If you want veggies, steamed or fried rice on the side works great too. For an extra balance, a simple cucumber salad or quick pickled veggies add a refreshing crunch alongside.

Creative Ways to Present

For special occasions, I like to serve the beef over rice noodles instead of rice for a different texture. Sometimes, I plate it in a shallow bowl with a sprinkle of crushed peanuts and fresh cilantro on top for an extra layer of flavor and visual appeal — it always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge. The beef with garlic sauce holds up nicely for 3-4 days and tastes just as good reheated. I recommend refrigerating it separately from your rice if possible to prevent sogginess.

Freezing

If you want to freeze leftovers, portion the beef and broccoli with sauce in freezer-safe containers. It freezes well for up to 2 months. Thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

Reheat gently in a pan over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving if you want to keep the beef tender and sauce glossy; stovetop reheating brings back the delicious texture best.

FAQs

Can I use a different cut of beef for this Beef with Garlic Sauce Recipe?

Absolutely! Flank steak works great because it’s lean and thinly sliced, but you can use skirt steak, sirloin, or even ribeye if you prefer something more marbled. Just keep the slices thin and try to use cuts good for quick stir-frying.
What if I don’t have black vinegar?

No worries! Rice vinegar is a perfect substitute and adds the tang needed for balance in the sauce. Black vinegar adds a little more depth, but rice vinegar keeps the flavors bright and fresh.
Is the baking soda tenderizing step necessary?

It’s not mandatory, but I highly recommend it. This step prevents the beef from getting tough and gives that signature Chinese takeout texture—soft and juicy. If you’re short on time, you can skip it, but your dish won’t be quite as tender.
Can I make this recipe vegetarian?

To keep those garlic sauce flavors but skip the beef, try using firm tofu or seitan instead. Just adjust cooking times since tofu cooks quickly and can absorb the sauce well for a delicious vegetarian alternative.

Final Thoughts

I absolutely love how this Beef with Garlic Sauce Recipe turns out every single time—tender beef, that addictive garlicky sauce, and vibrant veggies just sing together. It’s one of those dishes I keep coming back to because it hits every craving and feels like a little kitchen victory. If you give it a try, let me know how it goes—I’m betting it’ll be a new favorite for you and your family!