Chinese Beef with Garlic Sauce Recipe

If you’re craving that perfect Chinese takeout flavor right at home, you’re going to love this Chinese Beef with Garlic Sauce Recipe. I absolutely adore how tender the beef turns out and the way the garlicky, savory sauce clings to every bite. When I first tried replicating this at home, I used to struggle with tough beef and bland sauce, but this recipe nails it every single time. Keep reading, and I’ll share my best tips and tricks so your beef turns out melt-in-your-mouth delicious and restaurant-worthy!

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Ingredients You’ll Need

The combination of fresh garlic, broccoli, and flank steak really brings this Chinese Beef with Garlic Sauce Recipe to life. Each ingredient plays a role in getting that signature texture and flavor, so here’s a little rundown to make shopping easier.

• Flank steak: I recommend flank steak because it slices thin and cooks quickly, but you can substitute sirloin or skirt steak if you like.
• Broccoli florets: Fresh is best here — the crisp florets add a wonderful crunch that balances the silky sauce.
• Green onions (greens only): These add a fresh, peppery bite at the end, and the greens look great as a garnish.
• Baking soda: This tenderizing trick is key to that velvety beef texture so common in takeout.
• Vegetable oil (like avocado oil): High-heat oil works best for searing the beef perfectly.
• Fresh minced garlic: Use freshly minced garlic for that punchy, fragrant garlic flavor that canned just can’t match.
• Chicken broth: This forms the base of the sauce for depth — water works in a pinch, but broth is ideal.
• Cornstarch: For thickening the sauce to that glossy, clingy finish you’ll crave.
• Black vinegar (or rice vinegar): It adds brightness and a subtle tang that cuts through the richness.
• Light brown sugar: Sweetness balances the acidity and heat beautifully.
• Soy sauce & dark soy sauce (optional): The dark soy sauce adds color and richer umami, but you can skip if you don’t have it.
• Oyster sauce: Another umami punch that deepens the flavor profile wonderfully.
• Toasted sesame oil: The final drizzle of toasted sesame oil adds that unmistakable nutty aroma.
• Red pepper flakes (optional): For a subtle kick of heat if you’re feeling spicy.
• Salt & fresh cracked black pepper: To season and bring everything together.

Variations

I love how flexible this Chinese Beef with Garlic Sauce Recipe can be. Over time, I’ve played around with different tweaks to suit what I have on hand or my family’s tastes — and you should too! Don’t be afraid to make it your own.

• Spice it up: I added extra red pepper flakes once for a fiery kick—my family went crazy for the extra heat!
• Veggie swap: Sometimes I swap broccoli for snap peas or bell peppers for a different crunch and color combo.
• Protein alternatives: If you’re not feeling beef, try thinly sliced chicken breast or tofu for a lighter option.
• Gluten-free: Opt for tamari instead of soy sauce and check your oyster sauce brand to keep it gluten-free.

How to Make Chinese Beef with Garlic Sauce Recipe

Step 1: Tenderize the Steak for Perfect Texture

Slice your flank steak thinly against the grain — about ⅛ inch works great here—then spread the slices out on a clean surface. Here’s the trick I learned: sprinkle about a teaspoon of baking soda over one side, flip the pieces, and sprinkle the other teaspoon. Let it rest for 15 minutes. This tenderizing step is what gives the beef its signature silky texture, something I never skip anymore! After 15 minutes, just rinse the baking soda off thoroughly and pat the beef dry with paper towels. Season lightly with salt and pepper on one side.

Step 2: Whip Up the Flavor-Packed Garlic Sauce

While the steak rests, combine the chicken broth and cornstarch in a small bowl to avoid lumps. Then add in black vinegar, brown sugar, both soy sauces, oyster sauce, toasted sesame oil, and red pepper flakes if using. Don’t worry if the oyster sauce looks a bit separated — it’ll melt into the sauce when cooked. Give everything a good stir to combine.

Step 3: Sear the Steak to Crispy Perfection

Heat your vegetable oil over medium-high heat in a large skillet. Spread the steak slices in a single layer — you want them laying flat so they get that nice sear. Let them cook undisturbed for 2 to 3 minutes until the edges start to crisp up nicely. Then toss the beef around and continue cooking for about 90 seconds more until mostly cooked through. You might notice the beef still looks a little pinkish; that’s totally normal because of the tenderizing process, and it’s still safe to eat.

Step 4: Add the Broccoli and Garlic

Push the beef pieces to the edge of the pan and add the broccoli to the center, adding a splash more oil if your pan looks dry. Stir frequently and cook the broccoli for about 2 minutes until it’s tender-crisp and bright green. Then, push the broccoli aside, add the minced garlic to the pan center with a little more oil, and sauté just until fragrant — about a minute. This fresh garlic aroma is exactly what makes this recipe stand out.

Step 5: Bring It All Together with the Sauce

Turn the heat to medium-low, pour the sauce into the pan, and gently stir everything to combine. Keep cooking until the sauce thickens and coats the beef and broccoli evenly — about 2-3 minutes. Once thickened, remove from heat and stir in sliced green onions. I always add a sprinkle of toasted sesame seeds here if I have them on hand for an extra nutty flavor and pretty presentation.

How to Serve Chinese Beef with Garlic Sauce Recipe

Garnishes

I love topping this dish with sliced green onions for freshness and a sprinkling of toasted sesame seeds for that shiny, nutty finish. Sometimes, I add a few extra red pepper flakes if I want a little pop of heat right at the table.

Side Dishes

This Chinese Beef with Garlic Sauce tastes incredible served over fluffy jasmine rice — it soaks up the sauce perfectly. On the side, steamed white rice or even fried rice works well. If you want some extra green, a simple cucumber salad or stir-fried bok choy pairs beautifully.

Creative Ways to Present

For special occasions, I sometimes plate this in a large shallow bowl topped with crispy fried shallots and chopped cilantro for a fresh twist. Making mini lettuce wraps with the beef and sauce is another fun way to serve, especially for casual dinners or parties.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and the flavors actually deepen after a day. Just make sure to cool it completely before sealing to avoid sogginess.

Freezing

This dish freezes surprisingly well. I portion it out into freezer-safe containers or bags and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and reheat gently.

Reheating

To keep the beef tender when reheating, I warm it gently in a skillet over low-medium heat with a splash of water or broth, stirring frequently. Microwaving works too, but I find the stovetop method keeps that fresh-sautéed texture.

FAQs

Final Thoughts

This Chinese Beef with Garlic Sauce Recipe has become one of my go-to dinners whenever I’m craving something comforting, flavorful, and a little bit special without a ton of fuss. I love that you can keep things simple or personalize it with different veggies or heat levels. Give it a try—you’ll be amazed at how restaurant-style this tastes, and I promise your family will go crazy for it just like mine does!

Chinese Beef with Garlic Sauce Recipe

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• Author: Harper
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

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Description

This Beef with Garlic Sauce recipe captures the bold, savory flavors of classic Chinese takeout using tenderized flank steak, crisp broccoli, and a rich, garlicky sauce. The steak is tenderized with baking soda for that signature texture, then quickly cooked in a skillet with fragrant garlic and a perfectly balanced sauce made from soy, oyster sauce, vinegar, and a hint of sweetness. Served over jasmine rice, this dish is a satisfying, restaurant-quality meal you can easily make at home.

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Ingredients

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 (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)

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Instructions

1. Tenderize the steak: Slice the steak against the grain into approximately ⅛-inch thick slices. Lay the slices flat on a cutting board or plate. Dust one side evenly with 1 teaspoon baking soda, then flip and dust the other side with the remaining 1 teaspoon. Let the steak sit for 15 minutes to tenderize. Afterward, rinse the baking soda thoroughly under water and pat the meat dry with paper towels. Season one side with salt and freshly cracked black pepper.
2. Prepare the sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add the black vinegar, light brown sugar, soy sauce, dark soy sauce (if using), oyster sauce, toasted sesame oil, and red pepper flakes (if using). Stir well to combine. Don’t worry if the oyster sauce doesn’t fully incorporate yet.
3. Cook the steak: Heat the vegetable oil in a large skillet over medium-high heat. Place the steak slices in the pan, making sure they lay flat and aren’t overlapping. Cook for 2-3 minutes until one side is crispy and browned. Stir and continue cooking for another 90 seconds or until the steak is cooked through. The beef may retain a reddish-pink hue due to the tenderizing process, which is normal.
4. Cook the broccoli: Reduce heat to medium. Push the steak to the sides of the pan to create space in the center. Add the broccoli florets to the center of the pan. If needed, add a little more oil. Stir and cook the broccoli frequently for about 2 minutes until slightly tender but still crisp.
5. Sauté the garlic: Reduce the heat to low. Push the broccoli to the sides of the pan, adding a little more oil if necessary. Add the minced garlic to the center and sauté until fragrant, about 1 minute.
6. Add the sauce and finish cooking: Turn the heat back up to medium-low and pour in the prepared sauce. Stir everything together and cook until the sauce thickens and evenly coats the beef and broccoli.
7. Garnish and serve: Remove the skillet from heat. Stir in the sliced green onion greens and sprinkle with sesame seeds if desired. Serve immediately over a bed of jasmine rice for an authentic takeout experience.

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Notes

• Using baking soda tenderizes the steak, resulting in the signature tenderness commonly found in American Chinese restaurants. This step is highly recommended but can be skipped if preferred.
• If you dislike oyster sauce, you can reduce or omit it, but it adds a crucial depth of umami flavor to the sauce.
• Adjust red pepper flakes to taste for desired heat level or omit for a milder dish.
• Serve with steamed jasmine rice for the best authentic taste, or use any rice of your choice.
• Be careful not to overcook the beef after tenderizing as it can still become tough if cooked too long.

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Nutrition

• Serving Size: 1 serving (approx. 1/4 of recipe)
• Calories: 320
• Sugar: 5 g
• Sodium: 720 mg
• Fat: 14 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Protein: 32 g
• Cholesterol: 70 mg