Description
This classic Chinese takeout-style Beef with Garlic Sauce recipe features tenderized flank steak stir-fried with fresh broccoli and a savory, garlicky sauce. The beef is specially treated with baking soda for an iconic, tender texture, then cooked with a flavorful blend of soy, oyster, and black vinegars, finished with a touch of heat from red pepper flakes. Serve it over steamed jasmine rice for a comforting and authentic Chinese meal at home.
Ingredients
Scale
Beef and Vegetables
- 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
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-inch thick slices. Arrange the slices flat on a cutting board or plate. Sprinkle 1 teaspoon of baking soda evenly over the top side, then flip and sprinkle the remaining 1 teaspoon on the other side. Let the beef rest for 15 minutes to tenderize. Afterward, rinse the baking soda off the steak with water and pat thoroughly dry. Season one side with salt and freshly cracked black pepper. This process ensures the beef attains a signature tender texture commonly found in American Chinese takeout dishes.
- Prepare the sauce: In a small bowl, whisk together the 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. Mix well; the oyster sauce might not fully dissolve but will integrate during cooking.
- Cook the beef: Heat the vegetable oil in a large skillet over medium-high heat. Lay the steak slices flat in the skillet to ensure even searing. Cook without stirring for 2-3 minutes to develop a crispy exterior, then stir and continue cooking for about 90 seconds until the beef is cooked through. Note that due to tenderizing, the beef may retain a reddish-pink hue—it is safe and normal.
- Cook broccoli: Lower the heat to medium. Push the beef to the edges of the skillet and add broccoli florets to the center. Add a little more oil if necessary. Stir frequently and cook the broccoli for approximately 2 minutes until slightly tender but still crisp.
- Sauté garlic: Reduce the heat to low. Push the broccoli to the sides and add minced garlic to the center with a small amount of oil. Sauté until fragrant, about 1 minute, taking care not to burn the garlic.
- Add sauce and finish: Turn heat to medium-low and pour the prepared sauce into the skillet. Stir to combine all ingredients and cook until the sauce reduces and evenly coats the beef and vegetables, thickening slightly.
- Serve: Remove the skillet from heat, stir in sliced green onions and additional toasted sesame seeds if desired. Serve the beef and broccoli immediately over a bed of steamed jasmine rice for a complete meal.
Notes
- You can omit the baking soda tenderizing step, but it is highly recommended to achieve the tender, melt-in-your-mouth texture typical of American Chinese takeout beef dishes.
- The red pepper flakes add mild heat; adjust or omit based on preference.
- Dark soy sauce enhances color and depth but is optional.
- Any neutral vegetable oil can be used, but avocado oil works well for its high smoke point.
- Serve with jasmine rice or your preferred rice for the best pairing.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 65 mg
