There’s something so comforting about a home-cooked stir-fry that hits all the right notes — savory, garlicky, and just the right amount of tender beef with crisp broccoli. This Garlic Beef Stir-Fry with Broccoli Recipe nails that nostalgic takeout flavor while feeling fresh and homemade.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Garlic Beef Stir-Fry with Broccoli Recipe
- Top Tip
- How to Serve Garlic Beef Stir-Fry with Broccoli Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Garlic Beef Stir-Fry with Broccoli Recipe
Why You'll Love This Recipe
Honestly, I can’t get enough of this Garlic Beef Stir-Fry with Broccoli Recipe — it’s quick enough for busy weeknights but impressive enough for guests. The tenderizing step with baking soda is a game-changer, giving the beef that signature silky texture you don’t usually get at home.
- True Takeout Texture: The baking soda tenderizes the beef perfectly without mushiness, creating that restaurant-quality mouthfeel.
- Balanced Flavors: Soy, oyster sauce, and black vinegar combine for a sweet, tangy, and umami-packed garlic sauce.
- Simple Ingredients: You likely already have most of this in your pantry - no need for weird specialty items.
- Versatile Meal: Easily adaptable with other veggies or protein swaps to suit your taste or what’s on hand.
Ingredients & Why They Work
Every ingredient here has a purpose, from tenderizing the beef to creating that luscious sauce that clings nicely to each bite. Plus, the broccoli adds color, crunch, and nutrition. Here’s why each piece matters.
- Flank steak: A lean cut that benefits from tenderizing, giving it the perfect chew once cooked quickly.
- Baking soda: This is your secret weapon to tender beef, creating the iconic stir-fry texture without long marinating.
- Broccoli florets: Adds vibrant green color, fiber, and a satisfying crunch to balance the beef.
- Garlic: Fresh minced garlic releases that irresistible aroma and flavor base for the sauce.
- Chicken broth: Gives body to the sauce, adding depth beyond just water.
- Cornstarch: Thickens the sauce so it clings beautifully to beef and broccoli.
- Soy sauce & dark soy sauce: Bring saltiness and umami depth—dark soy adds color and richness.
- Oyster sauce: Intensifies the savory notes with a slightly sweet, briny flavor.
- Black vinegar (or rice vinegar): Adds a subtle tang balancing the richness.
- Light brown sugar: Just a touch to round everything out and add a caramelized hint.
- Toasted sesame oil: Drizzled last for its fragrant, nutty aroma that takes the dish over the top.
- Red pepper flakes (optional): For a mild kick if you want a bit of heat.
- Green onions: A fresh, crunchy garnish that brightens every bite.
Make It Your Way
I love experimenting with different veggies in this stir-fry — swapping in snap peas or bell peppers. You can also turn this into a spicy special with more chili flakes or a splash of sriracha to punch up the heat. Feel free to switch the beef for chicken or tofu, too!
- Vegetarian Variation: I’ve swapped the beef for crispy tofu before — just press it well and toss it in the sauce at the end, and it soaks up all that garlic goodness.
- Extra Veggies: Adding sliced bell peppers or snow peas adds color and sweetness, making the dish irresistibly vibrant.
- Milder Sauce: If you prefer less tang, reduce or omit the vinegar and increase the oyster sauce for a mellower flavor.
Step-by-Step: How I Make Garlic Beef Stir-Fry with Broccoli Recipe
Step 1: Tenderize the beef with baking soda
Slice your flank steak against the grain as thinly as you can — about ⅛ inch thick. Sprinkle one teaspoon of baking soda on one side and flip to coat the other side as well. Let this sit for 15 minutes; this simple step is what gives the beef that silky texture that feels restaurant-worthy. Just remember to rinse off the baking soda thoroughly afterward and pat the beef dry before seasoning with salt and pepper.
Step 2: Whip up the sauce
While your beef is resting, mix chicken broth with cornstarch until smooth, then stir in soy sauces, oyster sauce, black vinegar, brown sugar, and red pepper flakes if you’re using them. Don’t worry if the oyster sauce doesn’t dissolve fully; it will melt into the sauce once cooked.
Step 3: Sear the beef till crispy
Heat avocado (or your preferred veggie) oil in a large skillet over medium-high heat. Lay the beef slices flat and let them cook untouched for 2–3 minutes to get a nice crispy sear. Stir and cook another 90 seconds until the beef is cooked through — don’t worry if it looks a little pink, it’s totally normal because of the tenderizing.
Step 4: Cook the broccoli and garlic
Push the beef to the edges of the skillet, add broccoli in the center, and cook stirring frequently for about two minutes. Then push broccoli aside, toss in your minced garlic with a little oil and sauté just until fragrant, about one minute — this step brings all the flavor forward without burning that delicate garlic.
Step 5: Add the sauce and finish
Lower the heat to medium-low, pour in the sauce, and gently mix everything together. Cook until the sauce thickens and glazes your beef and broccoli evenly. Take the pan off the heat, stir in chopped green onions and toasted sesame oil, and you’re ready to serve!
Top Tip
I’ve learned a few tricks while making this Garlic Beef Stir-Fry with Broccoli Recipe that really help it taste like your favorite takeout spot (maybe even better!). These tips keep the beef tender, sauce silky, and your kitchen stress-free.
- Don’t Skip Baking Soda: It sounds odd, but this step transforms the texture completely—your beef will feel perfectly tender with zero effort.
- Pat Dry Beef Thoroughly: After rinsing the baking soda, make sure the beef is as dry as possible before searing—this helps you get that gorgeous sear instead of steaming the meat.
- Control Garlic Heat: Add your garlic toward the end of cooking the veggies, and sauté just long enough for aroma but not brown, which can turn bitter.
- Use High Heat for Searing: It’s tempting to rush, but medium-high heat gives that caramelized crust and locks in juices for perfect beef every time.
How to Serve Garlic Beef Stir-Fry with Broccoli Recipe
Garnishes
I always top this stir-fry with thinly sliced green onions and a sprinkling of toasted sesame seeds—those little pops of crunch and freshness make a huge difference. Sometimes I toss in a handful of chopped fresh cilantro for a bright twist, especially if I’m serving it with lime wedges on the side.
Side Dishes
While jasmine rice is my go-to base because its fragrance complements the garlic sauce perfectly, I’ve also served this dish alongside simple egg-fried rice, steamed brown rice for a healthier option, or even thin rice noodles tossed lightly with sesame oil for a noodle stir-fry vibe.
Creative Ways to Present
For special occasions, I like serving the garlic beef and broccoli on a large platter tucked under fragrant cups of steamed rice, letting everyone help themselves family-style. Another fun idea is to serve it over lettuce cups with sliced scallions and a drizzle of sriracha for an Asian-inspired finger food twist.
Make Ahead and Storage
Storing Leftovers
I store leftover garlic beef stir-fry in an airtight container in the fridge, and it stays surprisingly fresh for up to 3 days. Keep your rice separate to avoid it getting soggy, and just reheat both individually.
Freezing
I usually avoid freezing because the broccoli can get a bit mushy after thawing. But if you want to freeze, try freezing the beef and sauce separately from the broccoli to keep textures better when you reheat.
Reheating
The best way I’ve found to reheat leftovers is quickly in a hot skillet over medium heat. Add a splash of water or broth if the sauce thickened too much, then toss gently until warmed through without overcooking the beef.
Frequently Asked Questions:
Absolutely! While flank steak is ideal for its texture and flavor, you can substitute with sirloin, skirt steak, or even ribeye. Just be sure to slice thin and against the grain for best results.
Baking soda raises the pH on the beef’s surface, which helps break down proteins and results in extra tender and juicy meat, similar to what you find in Chinese takeout dishes. Just remember to rinse it off before cooking!
Definitely! Use tamari in place of soy sauce and check that your oyster sauce is gluten-free. Most other ingredients are naturally gluten-free, making this a great dish for gluten-sensitive diets.
Try adding a bit more freshly minced garlic or even garlic powder alongside the fresh garlic. Adding garlic at the end of cooking helps keep its punchy flavor too. Toasting the garlic lightly in oil first helps release its aroma without burning it.
Final Thoughts
This Garlic Beef Stir-Fry with Broccoli Recipe is one of those dishes that quickly became a classic in my kitchen. It hits that perfect balance of being fast, flavorful, and family-friendly. I love how it brings back the comforting flavors of takeout without the guilt or mystery ingredients. I can’t wait for you to try it yourself — I promise it’ll become a staple in your dinner rotation too!
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Garlic Beef Stir-Fry with Broccoli Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Description
This Beef with Garlic Sauce recipe delivers tender stir-fried beef with a flavorful garlic sauce and vibrant broccoli, replicating the classic American Chinese takeout favorite. The flank steak is tenderized with baking soda for a perfect texture, then cooked with a savory sauce featuring soy, oyster sauce, and fragrant garlic, served best over jasmine rice.
Ingredients
Beef and Marinade
- 16 oz flank steak
- 2 teaspoon baking soda
- Salt to taste
- Fresh cracked black pepper to taste
- 1 tablespoon vegetable oil (avocado oil recommended)
Vegetables
- 3 cups broccoli florets (about 12 oz)
- 3 green onions, greens sliced thin
- 2 tablespoon freshly minced garlic
Sauce
- ½ cup chicken broth (or water)
- 2 tablespoon cornstarch
- 1 tablespoon black vinegar (or rice vinegar)
- 2 tablespoon light brown sugar
- 2 tablespoon soy sauce
- ½ tablespoon dark soy sauce (optional)
- 2 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare 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 one side with 1 teaspoon of baking soda, flip the pieces, and dust the other side with the remaining 1 teaspoon of baking soda. Let the beef sit for 15 minutes to tenderize. Rinse the baking soda thoroughly with water and pat the slices dry with paper towels. Season one side of the steak with salt and freshly cracked black pepper.
- Mix the sauce: In a small bowl, combine the chicken broth and cornstarch, stirring until blended. Add 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 mix; the oyster sauce may not fully incorporate but will blend during cooking.
- Cook the beef: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Arrange the steak pieces flat in the pan. Cook undisturbed until the beef is crispy on one side, about 2 to 3 minutes. Stir and continue cooking for approximately 90 seconds until cooked through; the beef may remain slightly reddish-pink due to tenderizing, which is normal.
- Cook the broccoli: Reduce heat to medium. Push the cooked beef to the sides of the pan and add the broccoli florets to the center. Add a little more oil if necessary. Stir frequently, cooking the broccoli for about 2 minutes until tender-crisp.
- Sauté the garlic: Lower the heat to low. Push the broccoli to the sides and place the minced garlic in the center with a little more oil. Sauté the garlic until fragrant, about 1 minute, being careful not to burn it.
- Add the sauce: Turn the heat to medium-low, pour in the prepared sauce, and stir everything together. Cook until the sauce reduces and evenly coats the beef and broccoli.
- Finish and serve: Remove the pan from heat, stir in the sliced green onion greens, and optionally sprinkle with sesame seeds. Serve immediately over a bed of steamed jasmine rice.
Notes
- The use of baking soda tenderizes the beef, giving it the classic texture found in Chinese takeout dishes.
- Dark soy sauce is optional but adds depth of color and flavor.
- If you prefer a spicier dish, add more red pepper flakes to taste.
- For a vegetarian version, substitute tofu for beef and use vegetable broth instead of chicken broth.
- Serve over jasmine rice to complete the authentic takeout experience.
Nutrition
- Serving Size: 1 serving (0.25 batch)
- Calories: 305 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
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