Description
This Beef with Garlic Sauce recipe is a flavorful and tender Chinese takeout-inspired dish featuring thinly sliced flank steak cooked with broccoli and a savory garlic soy-based sauce. The beef is tenderized with baking soda to mimic that iconic, tender texture typical of American Chinese takeout, and the sauce combines soy, oyster sauce, garlic, and a touch of sweetness with a hint of spice. Perfectly served over jasmine rice for a satisfying homemade Asian 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 (such as avocado oil)
- 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 and arrange them flat on a cutting board or plate. Dust with 1 teaspoon of baking soda, flip all pieces, and dust with the remaining 1 teaspoon. Let sit for 15 minutes. Afterward, rinse the baking soda off thoroughly under cold water and pat the steak dry. Season the steak on one side with salt and freshly cracked black pepper. This process tenderizes the beef and replicates the Chinese takeout beef texture.
- Prepare the Sauce: In a small bowl, mix together the chicken broth and cornstarch until the cornstarch dissolves. 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. Note that oyster sauce may not fully incorporate yet, which is normal and will resolve while cooking.
- Cook the Beef: Heat the vegetable oil in a large skillet over medium-high heat. Arrange the steak slices flat in one layer in the pan. Cook without stirring until one side becomes crispy, about 2-3 minutes. Then stir the beef around and continue cooking until it is cooked through but may still have a slight reddish-pink hue due to the tenderizing process, roughly another 90 seconds.
- Add Broccoli: Reduce the heat to medium. Push the cooked beef to the edges of the pan and add the broccoli florets to the center. Add a little more oil if needed and stir frequently, cooking the broccoli for about 2 minutes until bright green and slightly tender.
- Sauté Garlic: Lower the heat to low. Push the broccoli to the edges and add the minced garlic to the center of the pan with a bit more oil. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
- Add and Thicken the Sauce: Turn the heat to medium-low and pour the prepared sauce into the skillet. Stir everything together, cooking until the sauce thickens and evenly coats the beef and broccoli, about 2-3 minutes.
- Finish and Serve: Remove the pan from heat. Stir in the sliced green onions and additional toasted sesame seeds if desired. Serve immediately over a bed of jasmine white rice for a delicious, satisfying meal.
Notes
- The baking soda tenderizing step is key to achieving the signature tender beef texture common in American Chinese takeout. Skipping it may result in chewier meat.
- Use flank steak or a similarly lean, thinly sliced cut for best results. Skirt steak is a good alternative.
- If you prefer a vegetarian version, replace beef with firm tofu and vegetable broth in the sauce.
- The optional dark soy sauce adds deeper color and flavor but can be omitted if unavailable.
- Adjust red pepper flakes to taste to control heat level.
- Serve with steamed jasmine rice or your favorite Asian-style rice for a complete meal.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 75mg
