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.
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 (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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
