Name: Beef with Garlic Sauce Stir-Fry Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Chinese
Ingredients: 16 oz flank steak; 2 tsp baking soda; Salt to taste; Fresh cracked black pepper to taste; 3 cups broccoli florets (about 12 oz); 3 green onions, greens sliced thin; 2 tbsp freshly minced garlic; ½ cup chicken broth; 2 tbsp cornstarch; 1 tbsp black vinegar (or rice vinegar); 2 tbsp light brown sugar; 2 tbsp soy sauce; ½ tbsp dark soy sauce (optional); 2 tbsp oyster sauce; ¼ tsp red pepper flakes (optional); 1 tbsp vegetable oil (such as avocado oil); 1 tbsp toasted sesame oil

There's something truly irresistible about tender strips of beef coated in a savory, garlicky sauce—this Beef with Garlic Sauce Stir-Fry Recipe nails that comfort food vibe with fresh broccoli and a perfectly balanced sauce. It’s a fantastic way to bring classic Chinese takeout flavors right into your kitchen.

The image shows a black pan filled with a stir-fry dish made of bright green broccoli florets and shiny pieces of brown meat coated in a rich sauce. The meat slices are spread evenly among the broccoli, and the dish is sprinkled with small white sesame seeds. The broccoli looks fresh and crisp, while the meat appears tender and juicy, all sitting on a backdrop of a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef with Garlic Sauce Stir-Fry Recipe
Top Tip
How to Serve Beef with Garlic Sauce Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef with Garlic Sauce Stir-Fry Recipe

Why You'll Love This Recipe

I’ve made this stir-fry countless times, and it always brings that restaurant-quality satisfaction without requiring a trip to the takeout spot. Plus, it’s packed with flavor and actually quite straightforward once you know the key steps.

Tender Beef Every Time: Using a little baking soda to tenderize the flank steak gives you that melt-in-your-mouth texture that’s so iconic in Chinese cuisine.
Garlic-Forward Flavor: The freshly minced garlic in the sauce creates this aromatic, bold flavor that elevates the entire dish.
Easy Weeknight Dinner: Quick cooking times mean you can make this recipe on a busy evening without sacrificing taste.
Customizable Sauce: You can tweak the sauce ingredients slightly to dial up the sweetness, tang, or spice depending on your mood.

Ingredients & Why They Work

This beef stir-fry balances savory, sweet, tangy, and slightly spicy perfectly. The ingredients are straightforward but each one plays a key role in building the final flavor and texture.

Flat lay of fresh thinly sliced flank steak arranged flat, vibrant green broccoli florets, three whole green onions with white and green parts, a few cloves of freshly minced garlic piled in a small white ceramic bowl, two whole uncracked brown eggs, a small white bowl with light brown sugar, a small white bowl with fine cornstarch powder, a small white bowl filled with dark soy sauce, a small white bowl with glossy oyster sauce, a small white bowl containing black vinegar, a small white bowl with golden toasted sesame oil, a small white bowl with pale yellow vegetable avocado oil, a small white bowl with reddish-orange red pepper flakes, a small white bowl filled with pale chicken broth, a small white bowl of salt, and a small white bowl of freshly cracked black pepper, all symmetrically arranged with perfect balance and proportions, 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

Flank Steak: This cut is budget-friendly and ideal for stir-frying but slicing it thin and against the grain is crucial for tenderness.
Broccoli Florets: They add texture and a fresh green pop that balances the rich beef and garlic sauce.
Green Onions: Freshness and mild sharpness here brighten the end dish enormously.
Baking Soda: Yes, baking soda! It’s a classic tenderizing trick that breaks down beef fibers for that soft, velvety texture.
Vegetable Oil: Avocado or any high smoke point oil works great for quick stir-frying without burning.
Fresh Garlic: The star aromatic—makes all the difference when freshly minced rather than pre-minced.
Chicken Broth: Helps create a flavorful base for the sauce, but water can be a fine substitute in a pinch.
Cornstarch: This thickens the sauce just enough to cling to the beef and veggies.
Black Vinegar: Adds tang and depth; rice vinegar works as a milder alternative.
Light and Dark Soy Sauce: Light soy brings saltiness and umami; dark soy adds color and a richer, caramelized note.
Oyster Sauce: Another umami booster that rounds out the sauce with subtle sweetness and depth.
Toasted Sesame Oil: Off the stove, this adds that signature nutty aroma and flavor.
Red Pepper Flakes (optional): For a gentle kick of heat if you like a touch of spice in your stir-fry.

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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.

Make It Your Way

While I love sticking to the classic sauce profile, this Beef with Garlic Sauce Stir-Fry Recipe is so forgiving and adaptable. Feel free to play with it to suit your tastes or dietary needs.

Vegetarian Option: Swap the beef for firm tofu or tempeh, and use vegetable broth instead – you’ll still get that luscious garlic sauce experience.
Extra Veggies: I sometimes add sliced bell peppers or snap peas for color and crunch. Just toss them in alongside the broccoli.
Heat Lovers’ Variation: Crank up those red pepper flakes or add fresh sliced chili for more kick.
Gluten-Free: Use tamari instead of soy sauce and make sure your oyster sauce is labeled gluten-free.

Step-by-Step: How I Make Beef with Garlic Sauce Stir-Fry Recipe

A black bowl filled with a base layer of white fluffy rice, topped with a layer of green broccoli pieces and dark brown glossy beef slices coated in sauce. Bright green sliced onions and light-colored sesame seeds are sprinkled evenly on top. The bowl sits on a white marbled surface with a white cloth partially visible beside it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Tenderize the Beef

Start by slicing your flank steak very thinly against the grain—this prevents chewiness. Then spread the slices flat and dust both sides evenly with about 2 teaspoon of baking soda total. This might sound unusual, but it's the secret to getting beef that feels tender and soft like in your favorite takeout. Let it sit for 15 minutes, then rinse thoroughly with water and pat completely dry. Don’t skip drying, or you’ll end up steaming the beef rather than searing it.

Step 2: Mix Your Sauce

While the beef tenderizes, whisk together the chicken broth (or water) and cornstarch first to prevent lumps. Then add the soy sauces, black vinegar, oyster sauce, brown sugar, sesame oil, and red pepper flakes if you’re using them. You might notice the oyster sauce doesn’t dissolve fully, but don’t worry—it’ll melt smoothly once the pan heats up.

Step 3: Sear the Beef

Heat a large skillet or wok over medium-high and add your oil. Arrange the beef slices so they lay flat in a single layer without overcrowding the pan. Resist stirring immediately—let the beef crisp up on one side for 2-3 minutes. Then toss everything and cook for about 90 seconds more until it's done. The beef can look a little pinkish due to the tenderizing, but that’s perfectly safe and part of the magic.

Step 4: Add the Broccoli and Garlic

Push the beef to the edges of the pan, add the broccoli to the center, and drizzle a little oil if things look dry. Stir the broccoli often for 2 minutes to keep it crisp-tender. Then move the broccoli aside, add the minced garlic to the middle with a touch more oil, and sauté just until fragrant—about 1 minute is perfect. Don't burn the garlic; keep an eye on it!

Step 5: Bring It All Together with the Sauce

Pour in your sauce mixture and keep the heat on medium-low. Stir gently and continuously to coat the beef and broccoli evenly as the sauce thickens and reduces. This only takes a few minutes, and once everything looks glossy and saucy, you’re done!

Step 6: Final Touches and Serve

Take the skillet off the heat and toss in your sliced green onions and a drizzle of toasted sesame oil. I love the fresh pop the green onions add, and the sesame oil finishes everything with that irresistible aroma. Serve this right away over steaming jasmine rice for the full experience.

Top Tip

From my many attempts making this Beef with Garlic Sauce Stir-Fry Recipe, a few key steps make all the difference between so-so and spectacular.

Tenderizing with Baking Soda: It’s worth the extra 15 minutes! Don’t rush past rinsing and drying the steak afterward to avoid a bitter taste and ensure a gorgeous sear.
Don’t Overcrowd the Pan: Too many beef slices at once will cause steaming, so cook in batches if needed.
Fresh Garlic Only: Pre-minced garlic just won’t give you that punch of flavor and aroma—fresh is key here.
Quick Sauce Simmer: Keep the heat medium-low when adding the sauce so it thickens nicely without burning or becoming too gloppy.

How to Serve Beef with Garlic Sauce Stir-Fry Recipe

Beef with Garlic Sauce - Serving Suggestion

Garnishes

I always toss in loads of freshly sliced green onions for brightness, and sometimes sprinkle toasted sesame seeds for extra nuttiness and texture—I swear it makes it feel fancy even on a weeknight.

Side Dishes

Beyond the jasmine rice, you can serve this stir-fry with simple sides like steamed dumplings, egg rolls, or a light cucumber salad to balance the richness.

Creative Ways to Present

For dinner parties, I like to plate this over fried rice or even inside lettuce cups for a fun, handheld option. Adding a few thin slices of fresh chili or a drizzle of chili oil can add a stunning pop of color and spice too.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge—beef with garlic sauce stays great for up to 3 days. The broccoli softens a bit over time, so if you want to keep it crisp, add fresh veggie on the side next time.

Freezing

I haven’t had the best luck freezing this stir-fry because the broccoli gets mushy when thawed, but if you’re freezing leftovers, separate the beef from the veggies and reheat the beef alone for best texture.

Reheating

Reheat gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving if you can—the skillet helps retain better texture and flavor.

Frequently Asked Questions:

Can I use a different cut of beef for this stir-fry?

Absolutely! Flank steak is my go-to because it’s affordable and tender when sliced thin, but you can also use skirt steak or sirloin. Just slice it against the grain thinly and follow the same tenderizing method with baking soda for best results.

What if I don’t have black vinegar?

No worries! Rice vinegar is a great substitute and will still add the mild tanginess the sauce needs. If you prefer something deeper, a splash of balsamic vinegar can work too but use sparingly since it’s stronger.

Is it necessary to use baking soda to tenderize the beef?

While not absolutely mandatory, baking soda helps achieve that classic tender texture that’s often missing in homemade versions. It’s a simple step that really elevates the dish, especially with flank steak which can be on the tougher side.

Can I make this recipe gluten-free?

Definitely! Replace soy sauce with tamari or a certified gluten-free soy sauce. Also, look for gluten-free oyster sauce options in Asian markets or substitute with extra tamari and a touch of mushroom sauce.

Final Thoughts

This Beef with Garlic Sauce Stir-Fry Recipe has become a staple in my home kitchen because it delivers on the flavors and textures I love from takeout but is fresher and more satisfying. Once you master the key steps like tenderizing and sauce balance, you’ll find yourself making it over and over—trust me, your family and friends will thank you. Grab your wok or skillet and give it a go; I’m excited for you to taste how good home-cooked garlic beef can be!