Description
This Beef with Garlic Sauce recipe delivers tender, flavorful stir-fried beef with a savory garlic sauce and broccoli, just like classic American Chinese takeout. The flank steak is tenderized with baking soda for that perfect texture, then seared and cooked with a vibrant sauce combining soy, oyster sauce, garlic, and a hint of sweetness. It's a quick and satisfying dish that's great served over jasmine rice.
Ingredients
Scale
Beef and Marinade
- 16 oz flank steak
- 2 tsp baking soda
- Salt to taste
- Fresh cracked black pepper to taste
Vegetables
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- 2 tbsp freshly minced garlic
Sauce
- 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)
Other
- 1 tbsp vegetable oil (such as avocado oil)
- 1 tbsp toasted sesame oil
Instructions
- Tenderize the beef: Slice the flank steak against the grain into ⅛-inch thick slices. Lay the slices flat on a cutting board or plate. Dust 1 teaspoon of baking soda over the steak, then flip and dust the other side with the remaining 1 teaspoon. Let rest for 15 minutes, then rinse off the baking soda thoroughly with water and pat dry. Season one side with salt and pepper.
- Prepare the sauce: In a small bowl, whisk together chicken broth and cornstarch until smooth. Add black vinegar, light brown sugar, soy sauce, dark soy sauce, oyster sauce, and red pepper flakes if using. Mix well even if oyster sauce does not fully incorporate.
- Cook the beef: Heat vegetable oil in a large skillet over medium-high heat. Add the beef slices in a single layer and cook until crispy on one side, about 2-3 minutes. Stir and continue cooking until beef is cooked through, about 90 seconds more. Note: a slight reddish-pink hue is normal due to tenderizing.
- Cook the broccoli: Reduce heat to medium. Push beef to the sides of the pan, add broccoli to the center with a little more oil if needed. Stir frequently and cook for about 2 minutes until broccoli is tender-crisp.
- Sauté garlic: Reduce heat to low. Push broccoli to the sides, add minced garlic to the center with a little oil, and sauté until fragrant, about 1 minute.
- Add the sauce and finish: Turn heat to medium-low and pour the prepared sauce into the pan. Cook, stirring, until the sauce thickens and evenly coats the beef and broccoli.
- Serve: Remove from heat, stir in sliced green onions and toasted sesame oil. Serve immediately over cooked jasmine rice.
Notes
- Use flank steak or a similarly lean cut for best results.
- Tenderizing with baking soda is key to achieving the authentic texture; do not skip.
- If you prefer a spicier dish, increase red pepper flakes to taste.
- Oyster sauce adds depth but can be omitted for a milder flavor.
- Serve over jasmine rice or your preferred steamed rice for a complete meal.
- The beef may remain pinkish after cooking due to tenderizing; this is normal.
Nutrition
- Serving Size: 1 serving
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 55 mg
