Description

This Beef with Garlic Sauce recipe delivers tender, flavorful stir-fried beef with bright broccoli, all coated in a savory garlic sauce just like classic American Chinese takeout. The flank steak is tenderized with baking soda for a perfect texture, then cooked with garlic, soy sauce, and a touch of sweetness, making it an easy and satisfying main course to enjoy over jasmine rice.

Ingredients

Scale

Beef and Marinade

16 oz flank steak (or similar cut of beef)
2 tsp baking soda
Salt (to taste)
Fresh cracked black pepper (to taste)
1 tbsp vegetable oil (avocado oil recommended)

Vegetables

3 cups broccoli florets (about 12 oz)
3 green onions (greens sliced thin)
2 tbsp freshly minced garlic

Sauce

½ cup chicken broth (can substitute water)
2 tbsp cornstarch
1 tbsp black vinegar (or substitute rice vinegar)
2 tbsp light brown sugar
2 tbsp soy sauce
½ tbsp dark soy sauce (optional)
2 tbsp oyster sauce
1 tbsp toasted sesame oil
¼ tsp red pepper flakes (optional)

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Instructions

Tenderize the Beef: Slice the flank steak against the grain into approximately ⅛-inch thick slices. Arrange the slices on a plate flat and dust one side evenly with 1 teaspoon baking soda, flip and dust the other side with the remaining 1 teaspoon. Let the beef rest for 15 minutes to tenderize. Afterward, rinse thoroughly with water and pat dry. Season one side with salt and pepper.
Prepare the Sauce: In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add black vinegar, light brown sugar, soy sauce, dark soy sauce if using, oyster sauce, toasted sesame oil, and red pepper flakes if desired. Stir to combine, noting that oyster sauce may not fully dissolve but will incorporate during cooking.
Cook the Beef: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Lay the beef slices flat in the pan and cook undisturbed for 2 to 3 minutes until crispy on one side. Stir the beef and continue cooking for about 90 seconds until cooked through. The beef may retain a slight reddish hue due to the tenderizing process, which is normal.
Cook the Broccoli: Reduce heat to medium. Push the beef to the sides of the pan and add broccoli to the center. Add a little more oil if needed. Stir frequently and cook for about 2 minutes until broccoli is tender-crisp.
Sauté the Garlic: Lower heat to low. Push broccoli to the sides of the pan. Add minced garlic with a little oil in the center of the pan and sauté until fragrant, about 1 minute.
Add the Sauce and Combine: Turn heat to medium-low and pour in the prepared sauce. Stir frequently to coat the beef and broccoli evenly. Cook until the sauce thickens and reduces to coat all ingredients well.
Finish and Serve: Remove from heat and stir in the sliced green onions. Serve immediately over cooked jasmine rice. Optionally garnish with toasted sesame seeds.

Notes

Use flank steak or similarly tender cuts for the best texture after tenderizing.
Baking soda is key to tenderizing the beef and achieving that classic takeout texture.
Adjust red pepper flakes to your preferred spice level or omit for milder flavor.
Serve hot immediately after cooking for best taste and texture.
Can substitute chicken broth with water to reduce sodium.
Toast sesame seeds separately for garnish if desired, as they add a nice crunch and nutty flavor.

Nutrition

Serving Size: 1 serving
Calories: 305 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 55 mg