Name: Chinese 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 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 (such as avocado oil); 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 perfect balance of tender beef, garlicky sauce, and a touch of heat that reminds you of your favorite takeout spot, I’ve got you covered with my Chinese Beef with Garlic Sauce Recipe. It’s a game-changer, especially if you’ve ever felt a bit intimidated making Chinese takeout dishes at home. Stick with me here — I’ve learned a few tricks along the way that make this recipe not just easy but absolutely delicious every time!

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Why You’ll Love This Recipe

Authentic Texture: Using baking soda to tenderize the beef makes it feel like the real deal at your favorite Chinese takeout joint.
Simple Ingredients: You probably have most of the sauce ingredients right in your pantry, making this recipe easy to pull off anytime.
Fast & Flavorful: From start to finish, you can have this ready in about 35 minutes, perfect for a weeknight meal without compromising on taste.
Family Favorite: My family goes crazy for this dish, and I bet yours will too once they try it!

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 - Chinese Beef with Garlic Sauce, Chinese Beef stir-fry, Garlic sauce beef recipe, easy Chinese beef recipes, homemade Chinese takeout beef

Ingredients You’ll Need

The ingredients in this Chinese Beef with Garlic Sauce Recipe come together to create layers of flavor and authentic texture. A few pantry staples like soy sauce and oyster sauce get a little kick from fresh garlic and broccoli, making it a wholesome dish you’ll be proud to serve.

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 - Chinese Beef with Garlic Sauce, Chinese Beef stir-fry, Garlic sauce beef recipe, easy Chinese beef recipes, homemade Chinese takeout beef

Flank Steak or similar cut of beef: Flank steak is perfect for quick cooking and tender slices when prepared right.
Broccoli florets: Fresh is best for crunch and color—feel free to use frozen if you’re in a pinch.
Green onions: They add a fresh, mild onion flavor and beautiful color at the end.
Baking soda: This is the secret to tender beef—don’t skip this step unless you’re in a rush!
Vegetable oil (I use avocado oil): A neutral oil with a high smoke point works best for stir-frying.
Fresh minced garlic: The heart of the sauce’s flavor — the fresher, the better!
Salt and fresh cracked black pepper: For seasoning the steak.
Chicken broth (or water): Creates a flavorful base for the sauce.
Cornstarch: Helps thicken the sauce to that perfect consistency.
Black vinegar or rice vinegar: Adds acidity and depth; black vinegar gives a richer flavor.
Light brown sugar: Balances the tanginess with sweetness.
Soy sauce and dark soy sauce (optional): Layers of saltiness and color — dark soy sauce lends a richer hue.
Oyster sauce: Adds umami and that classic Chinese sauce flair.
Toasted sesame oil: For finishing with a nutty aroma.
Red pepper flakes (optional): If you want a little heat to wake up the dish.

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

This Chinese Beef with Garlic Sauce Recipe is actually a fantastic base to get creative with, and I love making tweaks depending on who I’m cooking for or what’s in season. Don’t hesitate to personalize it to suit your tastes!

Spice it up: I sometimes add a splash of chili oil or extra red pepper flakes when I want a fiery version — my friends love the kick!
Veggie swap: If broccoli isn’t your thing, snap peas or bell peppers work great to add vibrant crunch.
Meat alternatives: Feel free to try thinly sliced chicken breast or tofu for a different protein.
Gluten-free option: Swap soy sauce for tamari to keep this recipe gluten-free while maintaining flavor.

How to Make Chinese Beef with Garlic Sauce Recipe

Step 1: Tenderize and Prepare the Beef

First things first—slice your flank steak thinly, about ⅛ inch thick, against the grain. This makes all the difference in tenderness. Then, here’s the trick I discovered that gives the beef that restaurant-quality texture: dust both sides with about a teaspoon of baking soda each, and let it sit for 15 minutes. This step is a game-changer—don’t skip it! After 15 minutes, rinse off the baking soda thoroughly and pat the beef dry. Season lightly with salt and pepper, and you’re ready for the pan.

Step 2: Mix the Flavor-Packed Sauce

While the beef is marinating, whisk together your chicken broth and cornstarch in a small bowl for a smooth slurry. Then add in the soy sauces, oyster sauce, brown sugar, vinegar, toasted sesame oil, and red pepper flakes if you’re using them. You’ll notice the oyster sauce can be a bit stubborn to mix in fully — don’t stress, it’ll melt into the sauce beautifully once heated.

Step 3: Sear the Beef to Crispy Perfection

Heat your vegetable oil over medium-high heat in a large skillet. Arrange the beef slices flat so they get nice and crispy on one side — this usually takes about 2-3 minutes. Toss or stir and cook an additional 90 seconds until the beef is cooked through but still tender. Don’t worry if the beef looks a little pinkish after cooking; that’s perfectly normal due to the tenderizing process I told you about!

Step 4: Cook the Broccoli and Garlic

Push your beef to the pan’s edges and add broccoli to the center. Stir frequently and cook for about 2 minutes until bright green and slightly tender. Add a touch more oil if the pan looks dry. Next, push the broccoli aside and toss in the minced garlic, sautéing on low heat just until fragrant — about a minute. Smelling that garlic? That’s where the magic starts!

Step 5: Bring It All Together with Sauce

Lower the heat to medium-low and pour in your prepared sauce mixture. Stir everything to coat the beef and broccoli evenly. This part only takes a few minutes; as the sauce thickens, it clings beautifully to every bite. Once glossy and fully coating the ingredients, turn off the heat, sprinkle with sliced green onions and extra sesame seeds for crunch and aroma, and get ready to serve hot over fluffy jasmine rice.

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Pro Tips for Making Chinese Beef with Garlic Sauce Recipe

Baking Soda Tenderizing: This step is crucial — I’ve tried skipping it, and the beef just isn’t as tender. It really gives you that melt-in-your-mouth texture.
Don’t Overcrowd the Pan: When searing the beef, arrange the slices flat and don’t crowd the pan; if you do, you’ll steam the meat instead of getting that perfect crispy sear.
Fresh Garlic is a Must: Minced fresh garlic gives an aroma and flavor powder that pre-minced just can’t match — I always keep bulbs handy for this recipe.
Rinse Baking Soda Well: Leaving baking soda residue can give an off taste, so make sure to rinse and pat the beef dry thoroughly before seasoning.

How to Serve Chinese Beef with Garlic Sauce Recipe

Chinese Beef with Garlic Sauce Recipe - Serving

Garnishes

I always finish this dish with a sprinkle of fresh green onions to bring bright color and mild onion flavor plus a handful of toasted sesame seeds for that little extra crunch and nuttiness. Sometimes, if I’m feeling fancy, a drizzle of additional toasted sesame oil right at the end amps up the aroma even more. Trust me, these little touches make a big difference.

Side Dishes

My go-to side is steamed jasmine rice because it soaks up the garlicky sauce perfectly. Sometimes I’ll throw together a quick cucumber salad with rice vinegar or serve with simple egg rolls or dumplings for a full Chinese-inspired dinner. You can’t go wrong keeping it classic!

Creative Ways to Present

For special occasions, I’ve served this dish in sizzling cast iron skillets to keep it piping hot and add an impressive restaurant vibe at the table. Another fun idea is spooning this beef and garlic sauce over steamed bao buns for a tasty fusion bite that guests always ask about!

Make Ahead and Storage

Storing Leftovers

Leftovers keep really well in an airtight container in the fridge for up to 3 days. I make sure to cool it down before sealing the container to keep the beef tender and broccoli fresh-tasting.

Freezing

I’ve frozen this Chinese Beef with Garlic Sauce Recipe successfully by placing cooled portions in freezer-safe bags. When you’re ready, thaw overnight in the fridge and reheat gently in a skillet, adding a splash of water or broth to rehydrate the sauce.

Reheating

To keep the beef tender and the broccoli crisp, I reheat leftovers over medium heat in a skillet rather than the microwave. A quick stir and a little splash of water or broth helps bring the sauce back to life without drying anything out.

FAQs

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

Absolutely! While flank steak is ideal for its flavor and tenderness, you can also use skirt steak or sirloin. Just remember to slice against the grain thinly and consider using the baking soda tenderizing step to keep it super tender.
What if I don’t have black vinegar for the sauce?

No worries! You can substitute black vinegar with rice vinegar for a milder, slightly sweeter acidity. Both work well to balance the richness of the sauce.
Is the baking soda safe to use on the beef?

Yes, it’s a common tenderizer in Chinese cooking. The baking soda helps break down proteins to create that signature soft texture in the beef; rinsing it off after the resting time ensures no off flavors remain.
Can I make this recipe vegetarian or vegan?

You sure can! Swap the beef for firm tofu or mushroom slices and replace oyster sauce with a vegetarian mushroom sauce or more soy sauce. Adjust the cooking time accordingly to avoid overcooking delicate veggies or tofu.
How spicy is this Chinese Beef with Garlic Sauce Recipe?

The recipe includes optional red pepper flakes, so you can adjust the heat to your preference. I usually add just a pinch or omit it if cooking for kids or spice-sensitive eaters.

Final Thoughts

This Chinese Beef with Garlic Sauce Recipe holds a special place in my kitchen because it’s a perfect midweek crowd-pleaser that doesn’t require hours of prep or obscure ingredients. I love that it delivers all the flavors and textures I crave from takeout but with the satisfaction of homemade goodness. Seriously, give it a try—you’ll be amazed how easy it is to nail. And hey, if you share it with friends or family, I promise they’ll be asking for seconds (and your secret!).